Vegetarian Shepherd's Pie (with Vegan Substitutions)

I have to admit, that I'm used to making this pie with meat. However, since my wife can no longer have meat, I made the leap to the "other side" and made it using vegetables. Many recipes you find out there give the proportions for making just one pie, however, I feel if I'm going to go to the trouble of prepping all the veggies, I might as well make several pies instead of just one. The recipe that follows will make 3 (9-inch) pies; you can eat one now and then freeze the others for a later time. This recipe can also be easily converted to a Vegan recipe; I will provide the alternatives throughout. So, since you came here for a recipe and not a story on why I'm making it with vegetables, let's get on with the recipe.


Interior of the pie

What you need:



For Potato Topping:

• 1 bag of potatoes (10-pound bag. I used Russet potatoes) I told you, it will make more than one pie :)
• 8 Oz's. low fat cream cheese
  • Vegan option:  Tofutti, Follow Your Heart (both made with soy), or GO Veggie!^® (made with coconut oil and soy
• 8 Oz's Buttermilk
  • Vegan option: You'll have to make your own... take 1 Tbsp of lemon juice or vinegar and add it to 1-cup of soy or almond milk; Stir and let it set for 5-10 minutes
• 1/2 cup of butter or margarine (1 stick)
  • Vegan option: Earth Balance Buttery Sticks
• 1 tsp salt to start. (Add more to taste)
• 1/2 tsp pepper to start. (add more to taste)
• Cheddar Cheese (optional)
• Vegan option: Daiya Cheddar Style Shreds, GO Veggie!^® Cheddar Cheese Alternative, and Follow Your Heart Vegan Cheddar Cheese

For Veggie Portion:

• 2 Onions
• 1 stalk of celery
• 8 carrots
• 4 cloves of garlic (or 1 tablespoon of minced)
• 1 packet of mushrooms, about 8 Oz's (I used cremini)