Shepherd’s Pie Pizza

Shepher's pie pizzaSome people are born to rock ’n’ roll. Others are born to ride. I was born to put mashed potatoes on pizza. I’ve done it so many ways I can’t even remember them all, but this was my favorite. Mashed potatoes, carrots, peas and plenty of savory herbs make this the only shepherd’s pie you can eat while walking your dog, and for that reason, I am quite proud of it.

Serves: 8 to 10

  • 1 pizza crust, prepared


  • 1 pound Yukon Gold potatoes
  • ½ cup finely chopped red onion
  • 2 cloves garlic, minced
  • Splash of oil, for sautéing
  • ¼ cup soy creamer
  • 2 tablespoons vegan margarine
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme


  • 1 carrot, diced
  • ½ cup peas (fresh or frozen)
  • ½ cup chopped cauliflower
  • ½ cup green beans
  • ½ cup sliced mushrooms
  • 2 tablespoons vegan margarine
  • 2 tablespoons all-purpose flour
  • ½ cup vegetable broth
  • 2 tablespoons chopped fresh sage
  • Salt and freshly ground black pepper

Preheat your oven to 450°F, bake the pizza crust for 3 to 4 minutes, then remove from the oven, leaving the stone inside, and set aside.

Make the “sauce”: Peel the potatoes and cut into ½-inch dice. Place in a saucepan and cover with cold water. Cover the pan and over high heat, bring the water to a boil. Then lower the temperature to a simmer and cook the potatoes until you can easily smash them with a fork or tongs, 15 to 20 minutes.

Sauté the onion and garlic with a splash of oil in a small pan over medium heat, until tender, 3 to 5 minutes.

Drain the potatoes and place them in a large bowl with the garlic, onion, soy creamer, margarine, rosemary and thyme. Use a potato masher to mash everything together—some lumps are fine! (You can also use a food processor, but be aware that will result in a gluey mashed potato!)

Make the topping: Steam the carrot, peas, cauliflower and green beans until tender. In a large saucepan over medium heat, combine the steamed veggies, mushrooms, margarine, flour, vegetable broth, sage, and salt and pepper to taste. Cook until a thick sauce forms, about 3 minutes, and set aside.

Spread the potato mixture over the pizza crust and top with the vegetables and salt and pepper to taste.

Bake for 15 to 20 minutes, until everything is warm and toasty.



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