Vegan Shepards Pie

Vegan Shepards Pie

This week is all about comfort food. Its freezing out here in baltimore, so all I want is carbs on carbs on carbs! This vegan shepards pie certainly satisfied that craving! 

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Vegan Shepards Pie

January 18, 2018
: 8
: 1 hr

The classic shepards pie goes vegan! This dish is so comforting, flavorful, and easy to make! The cast iron pan really helps develop layers of flavor.


  • For the Mashed Potatoes:
  • 1 clove garlic
  • 1 1/2 cups water
  • 1 cup cashews
  • 3 large yukon gold potatoes
  • salt and pepper, to taste
  • For the Veggies:
  • 2 Tablespoons olive oil
  • 2 large onions, chopped
  • 2 ribs celery, chopped
  • 4 carrots, chopped
  • 1 can corn
  • 2 cups peas or green beans
  • 1/4 cup flour
  • 3 cups vegetable stock
  • 2 Tablespoons aminos (I use braggs)
  • Step 1 1. Cut off the top of the garlic clove, wrap it in foil, and toss in the oven at 325.
  • Step 2 2. Peel and halve the potatoes, simmer in cold water until tender.
  • Step 3 3. Meanwhile, boil the cashews in the water for 5 minutes, then let sit.
  • Step 4 4. Start the veggie mixture. In a cast iron skilletover medium heat, add the olive oil. Add the onion and cook for 3-5 mintues. Then add the carrots and the celery. Cook for 5 more minutes. Stir in the corn
  • Step 5 5. Sprinkle with flour, stir until well combines. Slowly stir in the stock and aminos. Bring to a simmer for two minutes, then turn it off.
  • Step 6 6. Drain and mash the potatoes. Remove the garlic from the oven and squeeze into the pot. Increase the oven temperature to 400F
  • Step 7 7. Blend the cashews with the water, then add to the mashed potatoes. Season with salt and pepper to taste.
  • Step 8 8. Top the vegetable mixture with the potatoes. Use a fork in a circular motion to create a pattern, if desired.
  • Step 9 9. Bake for 20-30 minutes, or until the potatoes are lightly browned and the filling is bubbly. Garnish with fresh parsley, if desired.

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