Mémère’s Shepherd’s Pie

Mémère’s Shepherd’s Pie

Mémère’s Shepherd’s Pie

Mémère’s Shepherd’s Pie

Our great-grandmother used to make an unhealthy but oh-so-tasty version of this heavenly dish. This version retains the rich textures and meatiness of the original but lacks the beef and dairy.


  • 3 large boiling potatoes, unpeeled, cut into 1/2-inch chunks
  • 2 tablespoons sesame oil
  • 2 medium onions, diced
  • 1 1/2 cups diced white button mushrooms
  • 1 pound seitan, cut into 1/2-inch chunks
  • 2 tablespoons soy sauce
  • 1 cup plain rice milk
  • 2 tablespoons soy margarine
  • 2 cups corn kernels
  • Gravy:
  • 2 tablespoons toasted sesame seed oil
  • 1 cup diced shiitake mushrooms
  • 2 scallions, diced
  • 1/4 cup soy sauce
  • 1 1/4 cups water
  • 1 tablespoon kuzu


  1. Preheat the oven to 350°F. Place the potatoes in a medium saucepan and cover with water. Bring to a boil over a medium flame and cook 12-15 minutes or until the potatoes are easily pierced with a fork. Drain and set aside.
  2. Meanwhile, in a large skillet, heat the sesame oil over a medium flame and sauté the onions and button mushrooms until the onions are translucent, about 6 minutes. Add the seitan and soy sauce. Cook another 2-3 minutes and set aside.
  3. In a medium bowl, use a potato masher or heavy whisk to whip the potatoes, rice milk and soy margarine.
  4. Spread the onion and seitan mixture evenly over the bottom of a glass or stainless steel loaf pan. Spread the corn kernels over the mixture. Spread the mashed potatoes over the corn. Cover the dish with foil and bake 25-30 minutes. Uncover during the last 5-10 minutes to let potatoes brown.
  5. Toward the end of the baking, combine all gravy ingredients except water and kuzu in a small saucepan. Sauté over a medium flame about 3 minutes.
  6. Add 1 cup water and simmer over low flame 5 minutes.
  7. In a small glass, combine kuzu and remaining water. Add to gravy and stir until it thickens.
  8. To serve, pour gravy over each helping of pie.


By J. M. Hirsch and Michelle Hirsch

To make this extrasavory, add 1/4 cup of nutritional yeast flakes to the onions.

Recipe shared by and reprinted with permission from Surrey Books. Get your copy of Venturesome Vegetarian Cooking: Bold Flavors for Meat-and Dairy-Free Meals.



Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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