Broccoli Crumble Shepherds Pie - Big Mountain Foods

Broccoli Crumble Shepherds Pie


  • 1 medium diced onion
  • 2 cloves minced garlic
  • 1 package of Broccoli Crumble
  • 1 cup of vegetable stock
  • 2 tsp fresh thyme
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
  • 3 pounds yukon gold potatoes, partially peeled
  • 3-4 Tbsp vegan butter
  • Salt and pepper


  1. Slice large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily. Once cooked, drain, and transfer to a mixing bowl. Use a masher to mash until smooth. Add desired amount of vegan butter, and season with salt and pepper to taste. Loosely cover and set aside.
  2. Preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish.
  3. In a large saucepan over medium heat, sauté onions, broccoli crumble, thyme and garlic in 2 Tbsp olive oil and vegetable stock until lightly browned and caramelized. Add the frozen veggies, stir, and cover to meld the flavors together for about 5 minutes on medium heat.
  4. Transfer to the baking dish and top with mashed potatoes. Smooth down with a spoon or fork.
  5. Bake for 10-15 minutes or until the mashers are lightly browned on top.
  6. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

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