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Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie
Yields 6 servings


Mashed Potatoes:
1½ C. water
2 Tbsp. butter
2/3 C. milk
1½ C. Shiloh Farms Organic Potato Flakes

Shepherd's Pie:
3 C. mashed potatoes (made with Shiloh Farms Organic Potato Flakes above)
1 Tbsp. canola oil
1 onion, finely chopped
1/4 tsp. Shiloh Farms Himalayan Pink Salt
1 C. Shiloh Farms Organic Buckwheat or PureLiving Organic Sprouted Buckwheat
2 C. boiling water
2 Tbsp. soy sauce
1 tsp. dried basil
1/4 tsp. ground black pepper

1½ C. frozen vegetables (we suggest diced carrots and peas)
14.75 oz can creamed corn
1 C. grated cheddar cheese


1. Preheat oven 400°
2. Prepare mashed potatoes: bring water and butter to a boil; remove from heat and add milk and potato flakes, stirring until fully incorporated; measure out 3 cups and set aside
3. In a large saucepan, heat oil over medium heat; add onions and salt and sauté until onions begin to brown
4. Stir in buckwheat and toast lightly, about 3 minutes; add boiling water, cover, and simmer 12-15 minutes, or until liquid is mostly absorbed
5. Remove from heat and stir in soy sauce, basil, black pepper, and frozen vegetables 

6. Pour mixture into lightly oiled 1½ quart casserole dish and top with creamed corn
7. Carefully spread prepared mashed potatoes in even layer over creamed corn; sprinkle top of casserole with cheddar cheese
8. Bake in preheated oven for 15-20 minutes, until heated through and cheese is melted and slightly browned; serve immediately

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