Coastie Vegan Shepard's Pie


An in-house recipe for Coastie's Vegetarian (or vegan!) Shepard's Pie that is sure to please. We've included ALMOST everything you need, with some left over potatoes for dinner tomorrow:

BC Chef Local Vegetable Stock 1L 
BC Grown Leeks (2)
Coastie Velo City Veggie Burger Mix 454g
Yellow Onion (2)
BC Grown Russet Potatoes 5lbs
Orange Carrots 1lb

You'll just need a pinch of flour, 2 tablespoons of butter and a splash of milk - vegan or dairy, the choice is yours! For an extra boost and a bit of "cheese", add some Nutritional Yeast to the gravy. 

Easily feeds a family of 4, with leftovers depending on how hungry you all are!


Mash Potatoes: Peel, chop and add to boiling water. Cook until tender. Add 2 tablespoons butter, and a splash of milk. Stir well.

Veggies: Dice carrots + leek, Sautee in a pan until tender and season to taste.
The Burger Mix: Use Coastie Velo City Burger mix, and make smaller pieces using it like a "ground beef". Cook in frying pan with a bit of oil until golden brown on outside.

The Gravy: In a sauce pan, caramelize sliced onions. Add 1 tablespoon butter and flour. Add veggie stock, seasoning and nutritional yeast. Bring to a boil and simmer until gravy consistency is reached.

The Build: In casserole dish, add veggies, Velo Mix, and gravy. Spread along bottom. Top with Mash Potato Mix. Bake at 375 degrees Fahrenheit for 25 mins or
until golden brown. Add some (vegan) cheese for an extra gooey topping!

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