Photo: Vegan Shepherds Pie

Vegan Shepherd’s Pie

This hearty dish is inexpensive and absolutely delicious! It’s easy to see why this Irish peasant staple is enjoyed all over the world. Using leftover potatoes, sweet potatoes, Okinawan sweet potatoes or even cauliflower would be great in this dish.

Yield: 
4-6 Servings

Recipe Categories:

EntreesHoliday VeganNut-Free

Updated: Mon, 05/13/2019 - 9:05pm

Ingredients: 
  • Extra virgin olive oil

Cream Sauce:

  • 1 cup vegetable broth
  • 2 teaspoons dried thyme
  • 3 Tablespoons all-purpose flour
  • Salt and pepper to taste

Shepherd's Pie

  • 4 cups diced unpeeled potatoes, about 3-5 potatoes (Yukon Gold or Russet preferred)
  • 1 cup sliced onion
  • 2-3 carrots, shredded
  • 3 celery stalks, diced
  • ½ cup peas
  • 2 Tablespoons non-dairy butter, softened
  • ⅓ cup non-dairy milk
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • Pinch of paprika
  • Salt and pepper to taste
Instructions: 
  1. Preheat oven to 425°. Grease a casserole dish with olive oil.
  2. In a mixing bowl, whisk together all Cream Sauce ingredients. Set aside.
  3. Prepare Shepherd's Pie: Place diced potatoes in a large stock pot and cover with water. Bring to a boil. Reduce heat and let simmer for 20-25 minutes. The potatoes should be falling apart on their own, not just fork tender. Drain and rinse.
  4. While potatoes are cooking, heat 1-2 Tablespoons olive oil in a large skillet over medium heat. Sauté onion, carrots, celery, and peas until softened, about 5-6 minutes. Stir in Cream Sauce and cook for a few more minutes or until warmed through. Transfer mixture to prepared casserole dish.
  5. Using the same stockpot used to cook the potatoes, set burner to medium heat. Add potatoes back in. Stir in butter, milk, sage, and rosemary until fully incorporated. Mash potatoes using a potato masher until smooth.
  6. Using a spatula, dollop mashed potatoes over vegetable mixture. Carefully spread the potatoes out evenly over the filling – all the way to the edges.
  7. Sprinkle paprika, salt and pepper over topping. Bake for 25-30 minutes or until the potatoes turn golden brown. Let cool for 8-10 minutes before serving. Enjoy!