French Canadian Shepherd’s Pie

French Canadian Shepherd's Pie



For the Meat Layer:

  • 1 1/2 cup red quinoa, well rinsed and drained
  • 1 shallot, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 2 teaspoon dried thyme
  • 2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red chili flakes
  • 3 tablespoons tamari or soy sauce
  • 1/4 cup olive oil

For the Corn Layer:

  • 2 cans creamed corn
  • 2 cans whole corn kernels

For the Potato Layer:

  • 78 big Russet potatoes, peeled
  • Butter or butter-flavored coconut oil
  • Onion powder
  • Garlic powder
  • Dried or fresh parsley
  • Oat milk or vegetable broth


For the Meat Layer:

In a medium pot, combine the quinoa, shallot, celery, carrot, thyme, coriander, onion powder, and the red chili flakes. Add 2 1/2 cups water and bring to a boil. Lower the heat, cover and let simmer for 12-15 minutes, until all the water is absorbed. Let rest, covered, for 5 minutes and fluff with a fork.

Transfer half the quinoa mixture in a food processor and add the tamari or soy sauce and the olive oil. Process lightly. Add the rest of the quinoa and pulse 2 to 3 times. This gives you the meat layer.

For the Potato Layer:

Place the potato cubes in a large pot and cover with water. Add a generous pinch of salt. Bring to a boil, reduce the heat and let simmer at a low boil until the potatoes are tender. Drain and add the rest of the ingredients. Mash using a potato masher or an electric mixer, adding oat milk or vegetable broth, until you reach a smooth consistency. 

Assemble individual shepherd’s pies in layers of quinoa mixture, with a layer of corn on top and a final layer of potatoes. You should get around 8 to 10 individual pies. You may add plant-based cheese on top. You may freeze the pies in zip-top bags and take them out as needed. When ready to eat, place in a 350˚ oven until defrosted. Serve with your favorite condiment. Bon appétit!

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