Vegan Shepherd's Pie

Vegan Friday's just got a little more crunk!

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Here's a video that shows you how to make it:

View this video on YouTube


Servings: 5-6

For the filling

1 tablespoon vegetable oil

2 tablespoons garlic, minced

1 onion, diced

3 stalks of celery, chopped

2 carrots, sliced

2 cups mushrooms, sliced

1 cup corn

¼ cup parsley, chopped

1 tablespoon tomato paste

1 teaspoon thyme

1 teaspoon sage

1 teaspoon pepper

1 teaspoon salt

2 cups veggie broth

1 tablespoon flour

For the potato topping
4 potatoes, peeled and chopped

1 tablespoon vegan butter

½ cup soy/nut milk

1 teaspoon salt

1 teaspoon pepper


For the carrot cake

# Preheat oven to 220ºC/425ºF.

# In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.

# Add celery and carrots, stir until onions are translucent.

# Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.

# Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish.

# Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain.

# Mash potatoes then add butter, milk, salt, and pepper.

# Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.

# Optional: using a butter knife or a long, thin spatula. press into potato surface every inch to create a beautiful, undulating presentation.

# Bake pie for 20-25 minutes.

# Allow to cool for five minutes.

# Enjoy!

Inspired by: Tasty and Veg Kitchen.