Vegan Shepherds Pie

Vegan Shepherds Pie Recipe

By Brand New Vegan


4 med Yukon Gold Potatoes

1 med Sweet Potato

1/4 cup Unsweetened Almond Milk

1 med Onion (diced)

2 cloves Garlic (minced)

8 oz Mushrooms (diced)

4 1/3 cups Low Sodium Veg Broth (divided)

1 1/2 cups Dried Lentils

1 tsp Italian Seasoning

1/4 tsp Rubbed Sage

1 Tbs Soy Sauce (low sodium)

1 Tbs Ketchup

1 Tbs Nutritional Yeast

1 pck Frozen Vegetables (10oz)


1Peel all potatoes, cut in half, and add to pot

2Add just enough water to cover and bring to boil

3Boil potatoes 15-20 minutes or until soft

4Drain, add back to pot, and add almond milk

5Mash with potato smasher until smooth

6Salt and pepper to taste

7Set potatoes aside

8Chop onion, garlic, and mushrooms

9Saute in large stew pot using 1/3 cup broth until they just start to brown

10Add remainder of veggie broth and lentils

11Add remainder of seasonings and cook for 35-40 minutes

12Add the frozen veggies during the last 10 min of cooking

13Pour filling into a 9x13" casserole dish

14Top with potatoes and smooth to completely cover

15Bake at 425 for 10 minutes or until potatoes start to brown

16Season with salt, pepper, and paprika

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