Herbivore Shepherd’s Pie

On cold winter nights, warm up with this healthy and hearty comfort food.  It’s a rich, delicious, and eco-friendly vegetarian meal.  It can also be made vegan simply by removing the Parmesan cheese option.



  1. 3 medium potatoes, peeled and cut into cubes
  2. 1 (340-g) package Yves Veggie Ground Round
  3. olive oil
  4. 1 onion, chopped
  5. diced tomatoes
  6. vegetable stock
  7. mushrooms, peas, carrots (or whichever veggies you’d like)
  8. 4 cloves garlic, minced
  9. 1 tsp basil
  10. 1 tsp oregano
  11. 2 tsp garlic powder
  12. 1 tsp cumin
  13. dash of parsley
  14. pepper to taste
  15. (optional) shaved Parmesan cheese to top


  1. Boil potatoes in water with a dash of salt for about 20 minutes, until soft.  Preheat the oven to 350ºF.
  2. In the meantime, sauté onions and 3 minced cloves of garlic in some olive oil over medium heat.  Cook for 3-4 minutes, until tender.  Add in the veggies of your choice and continue to cook until they soften.  Add spices and vegetable stock (as much as is desired for consistency), and stir well.
  3. Add in the Yves Veggie Ground Round, stir, and let the mixture simmer and come to a boil.
  4. Remove potatoes from water, drain, and transfer them to a bowl.  Mash the potatoes with 1 clove minced garlic, a splash of vegetable stock and a splash of olive oil.
  5. Transfer the mixture of veggies and Ground Round to a deep baking dish, and spoon out the potatoes over top.  Sprinkle pepper over top to taste.  (Optional) Grate a bit of Parmesan cheese over top to taste.
  6. Bake for about 20 minutes, then switch the oven to broil for about 10 minutes if you’d like to brown the top.

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3 Comments on “Herbivore Shepherd’s Pie”

  1. sani panini January 9, 2013 at 1:10 am #

    Sounds great!

  2. Andrew January 9, 2013 at 5:30 pm #

    Just ate this yesterday, and I can confirm that it is awesome.

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