Shepherd’s Pie

Shepherd’s Pie

Valarie Young


  • 11-12 potatoes, peeled and cubed
  • 1 can Worthington Vegan Vegeburger
  • 1 large onion, chopped
  • 1 red or other colored pepper, chopped
  • 1 cup water
  • 1 heaping teaspoon McKay’s Beef Style Seasoning
  • 1 heaping teaspoon McKay’s Chicken Style Seasoning
  • 1 ½ teaspoons dried thyme
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Garlic & Herb Seasoning (Spice Island)
  • 1 tablespoon vegetarian Worcester sauce
  • 4-5 tablespoons tomato paste
  • 1 16 oz. package frozen mixed vegetables


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 12-15 minutes. Drain, cool and mash.
  2. Preheat oven to 350 degrees F. Spray a 3-quart casserole dish with cooking spray.
  3. In a large skillet, sauté vegeburger, onion, and pepper. Pour in water and season with both McKay’s seasonings, thyme, salt, black pepper, garlic & herb seasoning and Worcester sauce and cook until most of the water has evaporated.
  4. Stir in frozen vegetables and cook until vegetables and meat mixture are warm.
  5. Pour meat mixture into casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 30-35 minutes, or until top begins to brown.*


*Note: After 35 minutes you can turn on the broiler and allow potatoes to get the edges and tips of potatoes a golden brown.