Easy Vegetarian Shepherds Pie with Crescent Roll Crust

“Easy Vegetarian Shepherds Pie with Crescent Roll Crust”

What? Vegetarians can get their “comfort food” grub on too. I bet if you didn’t even say anything, nobody would even know this is made with vegetarian meat crumbles.


It’s super good and hearty. Not to mention, it’s just a bit healthier than using ground beef.

This even works great as a frozen meal. Freeze it and reheat later.

Here’s another option…. make a croissant crust using Pillsbury Crescents®. I had a tube of Crescent Roll dough from Pillsbury and it just needed to be used to give it that comfort boost. With that, the Shepherd’s Pie with Croissant Crust was born. I found the Pillsbury Crescents® at Walmart.


Easy Vegetarian Shepherds Pie Recipe


Mashed potato layer:
5 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup milk
1/4 cup olive oil
2 teaspoons salt

Bottom layer:
1 tablespoon vegetable oil
1 large yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
1/2 cup frozen peas
1 tomato, chopped
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) package vegetarian ground beef substitute (we use Boca, although Morningstar makes some good crumbles too.)
1/2 cup shredded Cheddar

Croissant Crust:
1 tube of Pillsbury Crescents® (I used the butter ones)


Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.

Stir the mayonnaise, milk, olive oil and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.

Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.

If you are going to make the Croissant Crust, this is where you would just spread out the dough on the bottom of the pan and bake it for about 10 minutes or so, that way the dough gets firm enough to not remain soggy.

Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.

Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded cheese.

Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Of course, the croissant crust is optional. Here is a version I did recently without the crust. Still vegetarian, of course.

Shepard's Pie


This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.


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