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Veggie Loaf & Farmer’s Pie (AKA: Meatloaf & Shepherd’s Pie)

Veggie Loaf & Farmer's Pie

This week we have a special 2 for 1: Veggie Loaf & Farmer’s Pie Recipes (AKA: Meatloaf & Shepherd’s Pie).  We are about to share with you the be all and end all of plant-based gluten-free meals. These meals are so good even your friend’s husband who won’t eat anything but steak will be happy. The base of this recipe is a veggie loaf  that can be made on it’s own. Add the delicious potato topping and you have what I like to call a “Farmer’s Pie”. Mmmmm Mmmmm good. We hope you enjoy it. The veggie loaf freezes well. I usually double the recipe and freeze the rest for another time.




Additional ingredients for Farmer’s Pie:



  1. Preheat oven to 350°
  2. Prepare oven safe dish and wipe some coconut oil inside so the loaf won’t stick (or use a non-stick pan).
  3. Place onion and celery in the processor and pulse until chopped. (You can chop by hand if you so desire).
  4. Saute onion, celery and garlic salt and pepper in a bit of water for 5 minutes.
  5. Remove from heat and allow to cool.
  6. For a chunky loaf, mash the tofu in a big bowl and add remaining ingredients EXCLUDING the ketchup and coconut oil.
  7. For a smoother, more kid friendly loaf, put remaining ingredients EXCLUDING the ketchup and coconut oil into the food processor and process until desired consistency.
  8. Place the mixture in the baking dish and smooth out the top.
  9. Top it off with a small layer of ketchup.
  10. Bake for 50 minutes or until toothpick comes out clean or skip this step if you are making the Farmer’s Pie.


Additional Directions for Farmer’s Pie:

  1. Place the corn and peas on top of the loaf.
  2. Add the mashed potatoes on top of the corn and peas.
  3. Brush the top of the potatoes with some coconut oil.
  4. Sprinkle with a bit of paprika and salt if desired.
  5. Bake for 50-60 minutes. The potatoes should be slightly brown.

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