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Festival of Holidays Plant-Based Shepherd’s Pie Copy Cat Recipe

Posted in christmas, Food, Holidays, Parties and Entertaining, and Recipes

If you’re lucky enough to visit Disneyland Resort this holiday season, the annual Festival of Holidays at Disney California Adventure Park is a can’t miss celebration of culture through music, crafts, and my personal favorite part of the holidays—food. This year, a new menu item appeared at the “Grandma’s Recipes” booth for the festival… a Mickey Mouse Shepherd’s Upside-down Pie and the best part is… it’s vegetarian! I knew as soon as I tasted it that this would be something I’d want to eat over and over again all year long so I created my own recipe that tastes almost exactly like the real thing. Enjoy!

Plant-Based Upside Down Shepherd’s Pie


  • 3 1/2 cups Gardien meatless crumbles
  • 1tsp flour
  • 1/2 cup vegetable broth
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp worcestershire sauce
  • salt
  • pepper
  • 3 tsp cumin
  • 1 tsp dried ground thyme
  • 1tsp ketchup
  • 2 cups frozen peas and carrots
  • 4 russet potatoes
  • 1 tbsp olive oil (separate from above)
  • 1/4 cup milk (can be substituted for soy or almond milk to make vegan)
  • frozen puff pastry (can substitute vegan pie crust)
  • Mickey Mouse cookie cutter


Thaw puff pastry according to package instructions. Using a fork, poke throughout the puff pastry to keep it from getting too puffy. Use Mickey Mouse cookie cutter to cut out Mickey shapes and place on a cookie sheet to bake according to the instructions on the package (usually 400°F for 15 minutes). Set aside.

Peel and dice potatoes. Place potatoes in a large pot of water and boil until potatoes are soft. Drain potatoes in a colander and return them to the pot. Using a potato masher, mash the potatoes. Mix in 1 tbsp olive oil, milk, and salt & pepper to taste. (Note, I like to also add a little sour cream to my mashed potatoes, but this is an optional step and not at all necessary if you are making a vegan version of this recipe)

Heat peas and carrots in a small sauce pan until warm. Add salt and pepper to taste.

In a large skillet, heat remaining olive oil. Over medium heat, sauté garlic and onions until the onions are soft and translucent. Mix in meatless crumbles until thawed. Add Worcestershire, ketchup, cumin, thyme, and salt & pepper to taste. Toss in flour until crumbles are completely coated, then stir in vegetable broth. Simmer on low heat for about 5 minutes, stirring often.

To serve, make a bed of potatoes and top them with meat crumbles, followed by peas and carrots, and top it off with the Mickey Puff Pastry. Makes about 4 – 6 servings.