Vegan Shepherd’s Pie

My vegan shepherd’s pie, made from seitan and loads of vegetables. It’s soooo homey and satisfying, it practically puts you into a coma (a happy coma).

Course Entree
Cuisine English
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 8 servings
Calories 370 kcal
Author Cathy Elton


  • 4 Tablespoons Reduced-Sodium Tamari
  • 2 Tablespoons Arrowroot Powder
  • 1 cup Red Wine or Madeira
  • 1/2 cup Vegetable Broth
  • 1/2 cup Water
  • 1/2 cup Tomatoes crushed or diced
  • 2 Tablespoons Canola Oil
  • 1 medium Yellow Onion chopped
  • 1/2 stalk Celery diced
  • 1 large clove Garlic minced
  • 2 medium Carrots diced
  • 14 ounces Mushrooms sliced (I use shitake and other wild mushrooms, but regular mushrooms are okay too)
  • 1 small Red Bell Pepper chopped (optional)
  • 8 ounces Seitan drained, rinsed and diced very small
  • 1 tsp. Dried Thyme
  • 1 tsp. Fresh Sage chopped
  • 1 Tablespoon Fresh Parsley chopped
  • Freshly ground Black Pepper
  • 1 cup Peas
  • 1/2 cup Toasted Walnuts chopped
  • 6 medium Russet Potatoes about 2.5 lbs., peeled and quartered
  • 3 Tablespoons Olive Oil
  • 1/4 cup Soy Milk can substitute regular milk
  • 1 Tablespoon Dijon Mustard
  • Salt
  • Paprika


  1. In a medium bowl, mix together arrowroot and tamari. Add stock, wine, water and tomatoes. Set aside.
  2. Heat canola oil in a large skillet, add onion, celery, garlic and carrots and sauté on medium heat for 10 minutes. Add mushrooms and bell pepper, and sauté 5 minutes more. Add seitan, along with the sauce mixture, herbs and a generous amount of black pepper. Simmer 5 minutes, until sauce is nicely thickened. (If it’s too thick, add more water; if it’s too thin, mix some more arrowroot with water and stir in.) Add peas and walnuts.
  3. To make mashed potatoes for the topping: Place potatoes in cold water to cover by 1 inch. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain in colander. Return potatoes to pan and shake over high heat for a minute to remove excess moisture. Add the olive oil, soy milk, mustard and salt and pepper to taste, and mash with a potato masher until smooth.
  4. Place the seitan mixture in a shallow ceramic baking dish. Spread mashed potatoes over the top, smoothing with a spoon. Sprinkle with paprika.
  5. Bake uncovered at 350 degrees, for 40 minutes or until bubbly and starting to get a bit crusty on top.