Meagan Duhamel
Montreal, Canada

Welcome to my healthy living blog! You may know me as a 2-Time World Champion Figure Skater, Olympic Gold, Silver, and Bronze Medalist, and 7-time Canadian National Champion in pairs skating with my skating partner Eric Radford. But away from the ice, I am an animal loving vegan, a yogi, and a wife. I studied Holistic Nutrition with the Canadian School of Natural Nutrition and am currently finishing a Sports and Fitness Nutrition Certification with Alive Academy. My passion for Figure Skating has been part of my life since I was 3 years old, but more recently I discovered a new passion: Healthy Living!

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Traditional Shepherds Pie

By on September 14, 2017

Looking for inspiration for cooking was easy to find as fall has began to set in. The chilly weather has called for sweaters and warm hearty meals, like soups, stews, or in my case, shepherds pie. I never particularly liked shepherds pie as a child, before my vegan days, but I was having cravings for it. I began looking for recipes or inspiration, and the options were endless. In the end I used a soy-based vegan “Ground beef” for my base, but next time I’ll try it with lentils instead. I want to be sure that it is known that I am in no way advocating processed meat substitutes. But, since I had never made Shepherds Pie before, I thought it was the safest bet. Plus, I think for first-time vegans, using a ground beef substitute may be more appealing.


Potato Topping


  • 2 medium sweet potatoes, peeled and diced
  • 2 medium Yukon gold potato, peeled and diced
  • 1 tablespoon of olive oil
  • Pinch allspice
  • Pinch of salt
  • ¼ cup 10% coconut cream
  • 1 tablespoon butter
  • Pinch nutmeg


  1. Preheat the oven at 350 degrees and line a pan with parchment paper.
  2. Peel and dice the potatoes and mix them with olive oil, allspice and salt.
  3. Line them on the pan and roast for 30-40 minutes. When you remove them from the oven, mix with creamer, butter and nutmeg and mash the mixture with a potato masher

Bottom Filling


  • 1 tablespoon butter
  • 2 packages of Yves ground beef or any other vegan or vegetarian ground beef substitute (I used Yves because the others I found contained carageenans)
  • 2 clove garlic, chopped
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 teaspoons fresh chopped thyme
  • 1 teaspoon fresh chopped rosemary
  • ½ teaspoon ground cinnamon
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup vegetable stock
  • ½ cup dry white wine
  • ¾ cup of peas




  1. While the potatoes are cooking in the oven, add butter to a large deep pan over medium heat.
  2. Sauté the “ground beef” and garlic until “meat” is golden, which takes about 5 minutes.
  3. Then add the diced celery, diced carrots and cinnamon.
  4. Continue sautéing over high heat until the carrots begin to soften, which takes another 5 minutes.
  5. Next, add the dry white wine, and cook for 2 minutes.
  6. Add the Worcestershire sauce, Dijon mustard, spices and vegetable stock and bring the mixture to a boil.
  7. Reduce heat to low and add some salt and pepper, if desired. Simmer with the pot covered until the moisture is absorbed, about 15-20 minutes. Remove from heat and set aside.
  8. Finally, add the peas to mixture and transfer to a medium rectangular baking dish. Spoon the potato mixture on top of the “meat” filling and spread mixture with a spatula to completely cover “meat”. Bake until top is golden and the bottom is bubbling, which is about 25-30 minutes.

Like always, be sure to use organic ingredients. I think the recipe would work well by substituting the ground beef with lentils. Feel free to try and let me know how it turns out!