Vegan Holiday Shepherd’s Pie

I already confessed the truth when I told you that sandwiches are my favourite way to finish up holiday leftovers. But this holiday shepherd’s pie might be giving the “leftovers sandwich” a run for its money. This easy casserole will help you use up leftover mashed potatoes, gravy, holiday roast, and veggies from your Christmas or Thanksgiving feast. Oh, and it gets points for being serious vegan comfort food.

You can use this recipe as a guideline, scaling it up or down depending on how many leftovers you’re working with. We had leftover mushroom gravy, mashed potatoes, Tofurky roast, and roasted Brussels sprouts, carrots, potatoes, and onion. You can use whatever leftover veggies you have (roasted or not!) If you’re not a holiday roast kinda person you could swap in cooked lentils instead. (PS: If you’re looking for a non-leftover lentils shepherd’s pie, we’ve got that too!)

Assuming you have a fridge full of leftovers, there’s very little prep required. Roughly chop thin slices of Tofurky roast (or whichever holiday roast you’re using) and chop your leftover veggies into small bite-sized pieces.

Layer 2 cups of chopped roasted vegetables and 1 cup of chopped holiday roast into a casserole dish, cover with enough mushroom gravy to coat, top with a layer of mashed potatoes, and bake for 35 minutes. Easy!

We didn’t have that many leftovers to get rid of, so I used a smaller 5″x 7″ casserole dish. You could use a loaf pan if you have fewer leftovers or a 9″x 13″ if you have more!



Ingredients :

  • 2 cups roasted veggies (Brussels sprouts, carrots, potatoes, and onion)
  • 1 cup chopped thin-sliced Tofurky or other vegan holiday roast
  • 1 1/2 cups mushroom gravy
  • 2 1/2 cups mashed potatoes

Instructions :

  1. Preaheat oven to 375F.
  2. Chop vegetables and vegan holiday roast into bite-sized or smaller pieces.
  3. Layer vegetables and chopped holiday roast into a 5″x7″ casserole dish.
  4. Top with mushroom gravy, ensuring all vegetables and roast are well coated,
  5. Spoon mashed potatoes over the top of the base, starting with the edges to form a seal and working inwards.
  6. Place casserole dish on a baking sheet or layer of aluminum foil to prevent a messy cleanup if the filling boils over.
  7. Bake for 35 minutes or until the gravy is bubbling and the mashed potatoes are slightly browned and crisp on top. If necessary, brown the mashed potato topping under the broiler for a couple of minutes. Let sit for 5-10 minutes before serving.

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