Scrap Pie

SPIf you happen to have some leftovers from your holiday meal try giving it new life as this Scrap Pie. My lazy version of the ever so popular Shepard’s Pie. Don’t have any leftovers? Then make it from scratch. I promise it’s worth it. For this I used the “Simmered Seitan” from Isa Does It and the “Savory Mushroom Gravy” from Post Punk Kitchen. Haven’t I already mentioned how much I love Isa?

If you don’t have leftover mashed potatoes I have a simple recipe below. Also, I used a frozen mixed veggie for this but you can totally use fresh. Plain leftover green beans, carrots and/or peas would work just the same. Leftover seitan roast would be great to use as well. Got mashed sweet potatoes? Sure, give it a try. Although I wouldn’t recommend using mashed sweet potatoes that are loaded with Dandies and brown sugar.

Serves 6 to 8


  • 1 tablespoon oil
  • 2 cups cubed seitan (about half of the Simmered Seitan)
  • 2 1/2 cups gravy (half recipe of Savory Mushroom Gravy)
  • 6 ounces mixed veggies, fresh or frozen (about 1 cup worth)
  • about 4 cups of mashed potatoes (recipe below)

To assemble and cook:

  1. Preheat oven to 400 degrees and grease an 8 by 8 baking dish.
  2. Saute seitan in oil until browned.
  3. Mix gravy, veggies and seitan in the prepared baking dish. If using frozen veggies no need to defrost them.
  4. Make potatoes. Pipe or spread on top of mixture in baking dish. Using a pastry bag and a star tip I piped 5 rows of  5, then went back and piped some more to fill in all the gaps.
  5. Bake for 25 to 30 minutes or until potatoes are browned on top. If everything you are using is cold from being leftover leave it in for an additional 5 to 10 minutes.
  6. Let cool for a few minutes then serve.
Before baking

  Before baking


After baking

After baking

For the mashed potatoes:

  • 2 pounds Yukon gold potatoes
  • salt
  • 1/4 cup Earth Balance Soy-free Butter
  • 1 cup unsweetened original coconut milk
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoon garlic powder
  1. Depending on what you prefer wash or peel the potatoes and cut into chunks.
  2. Place chunks in a large pot, cover with water and stir in a tablespoon or so of salt. Boil potatoes until they are soft and drain.
  3. Mash potatoes and add in butter and milk. Using a hand mixer whip potatoes until everything is mixed well.
  4. Add in parsley and garlic and whip for a few more minutes. There should be no big chunks, especially if you are going to pipe the potatoes. Get it as smooth as you can.
  5. Set aside until you are ready to assemble pie.
Not the most photogenic meal but oh so delicious.

Not the most photogenic meal but oh so delicious.

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