Shepherd's Pie w/ Garlic Mashed Potatoes

Shepherd's Pie W/ Garlic Mashed Potatoes


The 'meatiness' of ground mushrooms, seitan or baked tofu is combined with a mushroom gravy base and topped with no-oil mashed potatoes for a classic comfort food dish.
  • Serves: 4 to 5
  • Active Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Views: 12,468
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Shepherd’s Pie

• 1 recipe No-Oil Wild Mushroom Gravy
• 3/4 cup shredded dark greens
• 1 cup mushrooms, baked tofu, or seitan, ground
• 1 recipe Garlic Mashed Potatoes
• paprika, to garnish
• parsley, to garnish


First gather and prepare your mise en place.

Pre-heat oven to 375°F (190°C)

When Wild Mushroom Gravy is about finished, on low to medium heat, add in the dark greens and stir thoroughly. Add in the ground mushrooms/tofu or seitan and continue on low for 2 minutes, then remove from the heat.

Using a large casserole dish or individual dishes, pour in the mushroom seitan gravy evenly into each vessel. For the Garlic Mashed Potatoes layer, it’s best to use a pastry bag to pipe the potatoes onto the gravy. Alternatively, you can spoon on and spread evenly.

Lastly, sprinkle with paprika and place into the oven, uncovered, for 15 to 20 minutes. Cooking time will ultimately depend on the size of your casserole dishes and your oven. Remove from the oven. Garnish, if desired and serve.


  • Bonnie D
    Bonnie D
    I am new to using seitan or making my own. Can you offer some guidance for making seitan using the dry seitan mix? I am about to make the BBQ seitan brisket this week and see that the dry mix is seasoned for the dish by adding some seasonings to the dry mix first. In this recipe for example what would you suggest as a way to make a ground seitan and how to grind it? Could the cooked seitan be ground in a food processor if cut into cubes? Having fun with plant-based cooking. It is an adventure each day in the kitchen.
  • Chad S Rouxbe Staff
    Chad S
    Thanks for the question. Yes, the Seitan Dry Mix is the standard base mix used for many variations of Seitan, from the denser brisket, to burgers and seitan sausages. The brisket is the best recipe we offer in the course for grinding. Best way to do so is once the seitan brisket is cooked and cooled, to allow the product to firm up, chop and add to food processor. Continue to pulse until a fine ground, your finished consistency will depend on what your application will be. For example, for a variation on meatballs or burgers, you would want a more fine ground, opposed to for shepherds pie or 'meaty' sauces you would want a more course ground. Hope that is helpful. Cheers, Chad
  • Christa D
    Christa D
    Is there a soup substitute for the Mushroom that you can suggest, My family hates mushrooms.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Christa - great question. We've prepared this particular recipe at home numerous times and substituted mushrooms for carrots, chickpeas, green beans, tomatoes, corn, etc. Any vegetables that you and your family enjoy - outside of mushrooms - will work great! I hope this helps. Thanks for cooking with Rouxbe! Chef Kirk

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