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Textured Vegetable Protein Shepherd's Pie

  • 1/4 tsp Paprika (Hungarian)
  • 2 Tbsp Ketchup
  • 4 cups Water (hot)
  • 4 Russet Potatoes medium-sized
  • 2 Tbsp Olive Oil
  • 1 cup Onion chopped
  • 1/2 cup Celery chopped
  • 1/4 cup Whole Wheat Flour
  • 2 cups Potato Water or Carrot Water or Vegetable Broth
  • 1/2 tsp Sea Salt
  • 1/2 tsp Thyme crushed
  • 1/2 tsp Marjoram crushed
  • 1/2 tsp Garlic Powder
  • 1-1/2 cups Carrots (sliced)
  • 1 cup Peas (frozen or fresh)
  • 1 Tbsp Unsalted Butter
  • 1 Milk enough to make Mashed Potatoes
  • 1 pinch Sea Salt
  • 2 cups TVP® (Textured Vegetable Protein)


In a medium sized saucepan bring 4 cups of water to a boil, add the textured vegetable protein and ketchup. Reduce heat, cover and simmer on low for about 20 minutes until TVPĀ® is tender, set aside.

Peel and dice up the potatoes; boil until tender. Drain, add butter and a pinch of sea salt, plus enough milk to mash and make potatoes so they can spread on the top of the casserole. Set aside.

Boil carrots until just tender (reserve liquid) and set aside.

In a nonstick skillet heat 2 tablespoons of olive oil and saute the onions and chopped celery until tender, but not browned. Sprinkle on top and stir in the whole wheat flour. Stir and cook a few minutes, then slowly add 2 cups of liquid (potato water or carrot water or vegetable broth).

When the sauce bubbles up, taste and add seasonings (hold back the paprika for later use). Combine with cooked carrots, peas and cooked textured vegetable protein mixture. Pour into a 3-quart casserole dish. Spread potatoes on top of mixture and sprinkle with paprika.

Place casserole into a 350 degree oven (uncovered) and bake for about 30 minutes. You may need to place "shepherd's pie" on a cookie sheet so it does not boil over in the oven. If pie has been made ahead and chilled, bake longer until filling is bubbly.

Makes 6 servings.

Textured Vegetable Protein Shepherd



Products Used in this Recipe

Flours & Meals
Whole Wheat Flour

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Baking Aids
Sea Salt

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Baking Aids
Sea Salt

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Gluten Free
TVP® (Textured Vegetable Protein)

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1 Review

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Deanna Dotson November 29, 2012
This is a delicious recipe but the THYME was too overpowering for my taste buds, I would probably only use an 1/8 of a tsp next time. It is a keeper. Thank you.

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