Hungry Shepherd’s Pie


  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 20-ounce can Worthington® Vegetarian Burger
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon ketchup
  • 1 cup Italian bread crumbs
  • 1½ cups water
  • 1½ teaspoons Better than Bouillon Vegetable Base
  • ⅛ teaspoon thyme
  • 1 teaspoon oregano
  • 1 15.5-ounce can white corn, drained
  • 8 cups (or 6 medium) potatoes, peeled, diced, and cooked (add 1 teaspoon salt when cooking)
  • ½ cup original unsweetened almond milk
  • 2 tablespoons soy margarine
  • Salt to taste


  • 3 tablespoons soy margarine
  • 2 cups whole wheat bread, crumbled
  • ½ teaspoon Italian seasoning
  • ⅛ teaspoon thyme


  1. Spray a skillet with nonstick cooking spray. Sauté onion, garlic, and Worthington® Vegetarian Burger over medium high heat until onion is clear.
  2. Add salt, cayenne pepper, ketchup, bread crumbs, water, Better than Bouillon Vegetable Base, thyme, and oregano. Mix thoroughly.
  3. Spray a 9 x 13-inch casserole pan with nonstick cooking spray. Press burger mixture evenly on the bottom. Layer with corn.
  4. Place potatoes in a medium-sized bowl and add margarine, milk, and salt. Mash to desired consistency.
  5. Layer potatoes on top of corn, then finish with the topping.
  6. Bake at 375 degrees for 1 hour. After 45 minutes, cover with foil to prevent the bread crumbs from burning.
  7. For Topping: Heat soy margarine in a skillet over low heat. Add crumbled bread, Italian seasoning, and thyme, and sauté until golden brown.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.