Monday, June 10, 2013

Vegan Shepherd's Pie

I'm on a mission to try all of the Upton's Natural's flavors of seitan and was trying to think of something different to do with their traditional seitan. I had recently enjoyed a Shepherd's Pie at a local restaurant and thought I'd try my hand at making one. This version uses sauteed carrots, celery, peas, and tomatoes mixed with Upton's Naturals traditional seitan to make a delicious stew that is then topped with mashed potatoes and vegan Daiya cheese.

This seitan has a versatile flavor that works in many dishes and a meaty texture.
Even though I didn't have a cute little round cast iron bowl to serve it in, it still turned out great. Food doesn't always have to look perfect as long as it tastes good.

Vegan Shepherd's Pie
Serves 8

Mashed Potato Layer:
  • 5 russet potatoes, peeled and cut into cubes
  • 1/2 cup vegan mayonnaise (I used Earth Balance Mindful Mayo with Olive Oil)
  • 1/2 cup soy milk
  • 3 Tbsp vegan cream cheese (I used Go Veggie! vegan cream cheese)
  • 2 tsp salt
Bottom Layer:
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 4 small carrots, chopped
  • 3 stalks celery, sliced
  • 1/2 cup frozen peas
  • 2 tomatoes, chopped
  • 3 tsp Italian seasoning
  • 1 clove garlic, minced
  • Salt to taste
  • 8 ounces of seitan, chopped (I used Upton's Natural's traditional seitan)
  • 1 cup vegan cheddar-style cheese, shredded (I used Daiya cheddar style shreds)
Place the potatoes in a pot, cover with cold water, and bring to a boil over high heat. Turn down the heat to medium-high and boil until softened, about 25 minutes.

In the meantime, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, peas, tomatoes, Italian seasoning, garlic, and salt and cook until softened, about 10 minutes. Add the seitan and cook for an additional 5 minutes.

Once the potatoes are done, drain and cool. Then, put them in a bowl and stir in the vegan mayonnaise, soy milk, vegan cream cheese, and salt. Mash with a potato masher until smooth and fluffy. Set aside.

Preheat the oven to 400-degrees. Spray a 9" x 13" dish with cooking spray.

Spread the seitan and vegetable mixture in the bottom of the dish.

Top with the potatoes. Then, sprinkle vegan cheese shreds on top. Bake for 20 minutes, until cheese is melted.

Scoop out and serve.


  1. Looks yum! Can you provide any nutritional info?

  2. Sorry - I don't have that available at this time.

  3. HI! Lauren from Upton's Naturals here. This recipe looks amazing! Do you mind if we post it to our recipe blog with a link back to your blog?

  4. Hi Lauren! Absolutely -- that would be great!

  5. Wonderful, thanks Angela!