Vegetarian Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 6.0 g
  • Cholesterol: 2.9 mg
  • Sodium: 1,269.6 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 11.1 g

View full nutritional breakdown of Vegetarian Shepherd's Pie calories by ingredient
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Number of Servings: 6


    *Boca Ground Burger - 1 pouch
    *Extra Virgin Coconut Oil (spring oil), 2 Tbsp
    *Baby Carrots .75 cup, diced
    Celery, raw, .75 cup, diced
    Carrots, raw, .75 cup, chopped
    Onions, raw, .75 cup, chopped
    **tomato paste, great value, 2 tbsp
    *Bragg's Liquid Amino Acid, 2 Tbsp
    *Flour, white, 1 Tbsp
    Vegetable Broth, 1 cup
    Salt, 1.5 tsp
    Pepper, black, .75 tsp

    Mashed Potatoes
    *Potato, raw, 5 medium (2-1/4" to 3-1/4" dia.)
    Vegetable Broth, .75 cup
    Sour Cream, reduced fat, 3 tbsp


Peel, cube and boil potatoes until soft. Drain. Mix with mixer, adding veggie broth (up to .75 cup) until acceptable consistency. Mix in sour cream. Cover and set aside.

Heat oven to 350F. In a large skillet, heat 1 tbsp coconut oil over med-high heat. Add carrots, celery and onion; cook about 5 mins. or until tender, stirring occasionally. Remove from skillet.

In the same skillet, heat remaining 1 tbsp coconut oil. Add mushrooms; cook about 5 mins. or until browned.

Add veggies and Boca Ground Crumbles (thawed) to skillet; stir in tomato paste, Bragg's Amino Acids and flour.

Add broth, salt and pepper; bring to a boil. Reduce heat and simmer 1 minute (should thicken).

Spoon mixture into casserole dish sprayed with Pam. Spread mashed potatoes over top. Bake about 30 minutes or until filling is bubbly and potatoes begin to brown.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RUNNERGURL61.

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