Shepherd’s Pie

Prep and Cook Time: 1 hour   |   Serves: 6-8 |  Recipe Credit: Feel Good Foodie

Prep and Cook Time: 1 hour
 6-8  |  Recipe Credit: Feel Good Foodie


Potato Crust

2 lbs yellow potatoes, like Yukon Gold, peeled and cut into 1-inch chunks

6 garlic cloves, peeled

2 teaspoons salt

¼ cup extra-virgin olive oil

½ teaspoon dried thyme

Plant-Based Filling

12 oz. pkg. Lightlife® Plant-Based Ground

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh thyme

1 cup frozen peas

1 cup frozen carrots



  1. Bring water to a boil in a large pot. Add potatoes, garlic and salt and cook on medium heat until potatoes are fork tender, about 15 minutes. Drain potatoes and garlic, reserving 1 cup of cooking liquid. Using a potato masher, combine the potatoes, garlic, olive oil and thyme in the large pot. Add as much of the reserved cooking liquid to reach desired consistency.
  2. In a cast iron pan or oven-safe pan, heat the olive oil on medium heat. Cook the onions until translucent, about 5 minutes. Reduce heat to low, add the garlic, tomato paste and Plant-Based Ground, cook until well incorporated. Season with salt, pepper and thyme and stir in the frozen peas and carrots.
  3. Preheat oven to 400°F. Carefully place mashed potatoes on top of the filling.
  4. Place the pie in the oven on the middle rack and bake until the potatoes begin to brown, about 25-30 minutes, then broil for 2-3 minutes until the potatoes become golden. Remove from the oven and let stand for 10 minutes. Sprinkle with fresh herbs before serving.

Share this recipe:

Made with Lightlife®
Plant-Based Ground