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5 from 1 vote
Vegetarian Shepherd’s Pie aka Cottage Pie
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1/4 cup veggie broth my favorite is Zoup!
  • 2 Beyond Meat Beyond Burger patties I do not recommend using the crumbles!
  • 2 carrots diced
  • 1 yellow squash diced
  • 1 large onion diced
  • 1 Teaspoon garlic powder
  • 1 Tablespoon tomato paste
  • 2 Tablespoons Worcestershire Sauce Vegan brand optional
  • 1/2 Teaspoon black pepper
  • Salt optional
  • 2 -3 cups of prepared mashed potatoes – I use instant and make them with broth and water no butter and no milk. You can also use fresh mashed potatoes as well.
  1. Preheat oven to 400 degrees.
  2. Saute onions, carrots, garlic and squash until soft and translucent in your veggie broth.
  3. Add tomato paste, Beyond Burger and Worcestershire sauce, breaking apart the burger as it cooks. Cook for 15 minutes or until all the broth has reduced. Remove from heat.
  4. Scoop the prepared “meat” mixture into a small casserole dish, spreading out with a spatula. Add the mashed potatoes to the top of the casserole by large spoonfuls. Very gently spread out the mashed potatoes, spreading all the way to the borders of the dish to create a “seal” so the bottom layer does not bubble over. To be on the safe side – I recommend cooking this on a cookie sheet.
  5. Bake for 30 minutes, or until the top is almost golden and it’s bubbly around the edges.
Recipe Notes

(Please note – this is for a small casserole – 8×8 or smaller. Double the recipe for a larger dish)