Who Invited the Vegan? Vegan Sanctuary Shepherd’s Pie

Two weeks ago, Woodstock Farm Animal Sanctuary sent out an e-mail requesting help with spring cleaning from former volunteers. Having first ventured to Woodstock the winter before the farm opened in 2004, visiting again to lend a hand with barn cleaning and pasture maintenance this spring presented an opportunity long overdue.

Visiting rescued farm animals can serve as a pleasant emotional recharge to those of us who have been involved in vegan activism for years and offers an opportunity to relate with animals in a way many would never experience otherwise. While at Woodstock, the animals who left the biggest impression include Dylan the adorable calf who closely and curiously followed us around, and a group of pigs who were quite thrilled to get a good belly rub.

Dylan the calf is eating his dinner at Woodstock Farm Animal Sanctuary.
Dylan eating at Woodstock Farm Animal Sanctuary

I first learned of farm sanctuaries from Peaceable Kingdom, a documentary about people from a traditional farming culture and their journey to animal rescue and rehabilitation leading them to establish Farm Sanctuary. Farm Sanctuary now runs sanctuaries in both California and New York and works on various public policy campaigns for farm animals who are often excluded from state anti-cruelty legislation.

According to their website, Woodstock Farm Animal Sanctuary now houses four sheep in addition to several chickens, cows, ducks, goats, pigs and turkeys.  In tribute to their vegan shepherding, I offer the scrumptious Vegan Sanctuary Shepherd’s Pie recipe below.


Vegan Sanctuary Shepherd’s Pie


  • 5 carrots, chopped
  • 1 red onion, chopped
  • 5 cloves garlic, chopped
  • 1 tsp Paprika
  • 2 tbs Earth Balance
  • 1 tbs vegetable oil
  • 1 can cream style corn (15 oz)
  • 1 can sweet peas (15 oz)
  • 1 package Smart Ground Original veggie protein crumbles (12 oz)
  • 2/3 cup instant mashed potatoes (Check box for necessary ingredients and instructions)

Preheat oven to 350 Degrees, Prep. time: 30 mins, Cook time: 20 mins


  1. Saute chopped onion and garlic on medium heat in vegetable oil until onions are translucent. Stir in veggie protein crumbles and cook for five minutes. Add to bottom of casserole dish for bottom layer.

  2. Boil pot of water, add chopped carrots and cook for ten minutes. Drain carrots and mix with peas. Layer mix on top of protein crumble layer in casserole dish.

  3. Heat cream style corn in small pot and mix in two tablespoons Earth Balance. Add layer to casserole dish on top of peas and carrots.

  4. For final layer, follow directions on box for instant mashed potatoes and add layer of potatoes on top of cream style corn layer. Sprinkle  top of dish with Paprika.

    Most of the ingredients have been cooked at this point so 20 mins in the oven should suffice to cook this dish.

By Jamie J. Hagen

Jamie J. Hagen lives in Brooklyn and is a Contributing Editor for Autostraddle and writer for The Line Campaign. Follow her on twitter @jamiejhagen and visit her personal website for more of her work.

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