Shepherds Pie with a twist


  • Boca tofu crumbles-one package
  • carrots
  • peas
  • mushrooms
  • onion
  • vegetable broth
  • garlic
  • salt
  • pepper
  • tomato paste
  • potatoes


Boil potatoes and mash- this can be done traditionally with almond milk and simply mash the cooked potatoes

In a skillet place the tofu crumbles, two diced carrots, a half bag frozen peas and a 1/2 cup of vegetable broth. Simmer.  Add salt, pepper and garlic to taste.  Add 1/2 can tomato paste.  Simmer until mixed

In a separate skillet add a tablespoon of water package of diced mushrooms, and 1/2 diced onion.  Simmer until the mushrooms give off liquid then add a cup of vegetable broth and simmer until the mushrooms are well cooked.  A a tablespoon of cornstarch to 1/4 cup of warm water and dilute.  Add this mixture to the mushrooms to thicken into a gravy and reduce the heat to low.

In a baking dish pour the tofu mixture in a spread evenly.  Top with the potatoes.  Then cover with the mushroom gravy.  Bake at 350 degrees for 15-20 min and serve.

  1. Reply
    debbie passarella

    This Shepherd’s pie recipe looks great but I’m surprised that you include both earth balance butter and olive oil!! I thought I could never use olive oil again after everything you’ve said about any oils!! Is it acceptable to use oils in moderation? I’m working so hard to stay away from it since my medical issue is high cholesterol. Please advise.

    • Reply
      Dr. Dulaney

      That must have been an error. I did have some website help at one point and it must have slipped in. I often modify recipes I see to whole foods plant based and share. Occasionally, I don’t omit the oil/vegan butter by mistake. I am sorry. I do not use any olive oil or vegan butter. Those were the last thing that I eliminated personally about 5 years ago.

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