Sheppards Pie (meatless)

Submitted by Marlene Metherel


Bottom layer:

2 tbsp (30ml) vegetable oil

2 cups (480ml) chopped leeks

1-1/3cups (320ml) small flake oats

2/3 cup (160ml) whole wheat breadcrumbs

2/3 cup (160ml) ground sunflower seeds

1/4 tsp (1ml) sage

1 tsp (5ml) sea salt

1/2 tsp (2ml) thyme

1 tsp (5ml) basil

3 tbsp (45ml) engevita yeast

1/4 cup (60ml) vegetable oil

2/3 cup (160ml) water

Paprika to taste


Sauté leeks in 2 tbsp. oil. Transfer to bowl and add remaining ingredients.  Mix well.  Pat the mixture into bottom of an oiled 8”x10" (2.5L) baking pan.


Upper Layer:

5 cups (1.2L) mixed vegetables, including frozen (or fresh) corn, peas, beans

2 tbsp (30ml) tamari

1/4 cup (60ml) milk or soymilk


Mix veggies, tamari and milk together, and then pat into an even layer on top of first one.


The Topping

6 cups (1.4l) cubed potatoes

1/3 cup (80ml) milk or soymilk

3 tbsp (45ml) butter

1 tsp (5ml) sea salt

1/2 tsp (2ml) pepper


Steam potatoes until they are quite soft, then mash them and mix with milk, butter, salt & pepper.    Spread over veggie filling.

Garnish with sprinkle of paprika, and then bake at 450F (235C) for 45 mins.


Cook's Notes:  I usually serve a curry sauce on top.  I have doubled and frozen for future and works fine.  One of our favorite meals. 

This recipe is from Salt Spring Island Cooking book - Salt Spring Centre - all vegetarian