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Vegan or Vegetarian Shepherds Pie

vegan food shepherds pie


  • 2 tablespoon Olive Oil
  • 1 large Shallot Finely Chopped
  • ½ tablespoon Fresh Garlic minced
  • ¾ cup Celery 2-3 stalks
  • 3 Carrots about 1 cup, chopped
  • 1 bay leaf
  • 1 teaspoon Fresh RosemaryChopped
  • ½ teaspoon dried thyme
  • 400 grams Mushroom
  • 1 cup Cooked Brown Lentil
  • ⅓ cup Tomato Paste
  • 2 tablespoon GF Flour
  • 1.5 cup Frozen Peas
  • ½ cup Red wine; substitute more vegetable broth
  • 1 TBS coconut aminos
  • 1.5 cups Vegetable Broth
  • ½ teaspoon salt (adjust as per taste)
  • ¼ teaspoon Pepper

For Mashed Potato

  • 6-7 large potatoes (around 2 pounds)
  • ⅓ cup soy free veganaise
  • 1/3 cup ghee (can omit for vegan)
  • ½ cup Cashew Mylk
  • Salt to taste


For Mashed Potato 

  • Clean, Peel, and cube Potatoes. Cook in salted water until just tender. Drain and using a potato ricer or masher mash potato. While it is still warm mix in cashew mylk, veganaise, and ghee. Adjust seasoning. Mix until it is creamy. 

For Vegetable Filling

  • Heat oil in a pan. Add chopped shallot, garlic, celery, chopped carrot, bay leaf and herbs. Saute for one minute.

  • Add Sliced Mushrooms. Saute for another 1-2 minutes.

  • Add Cooked lentils, tomato paste and flour. Cook for 1-2 minutes. 

  • Add wine, coconut aminos, vegetable stock. Mix well, season with salt and pepper. Let it cook on medium heat until the gravy starts to thicken. 

  • Remove bay leaf. Switch off the flame. Stir in frozen peas. 

  • In an oven-proof pan put the vegetable gravy. Top with mashed potato in an even layer. 

  • Bake for 20-22 mins @ 350 F. For a crispy brown top, towards the end, set the oven to Broil mode and broil for 5-6 minutes. 

  • Remove from oven, sprinkle with chopped parsley. Serve.