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Vegan Shepherd’s Pie

by Merle O'Neal

Inspired by


for 5 servings


  • 1 tablespoon
    vegetable oil
  • 2 tablespoons
    garlic, minced
  • 1 onion, diced
  • 3 stalks celery, chopped
  • 2 carrots, sliced
  • 2 cups
    mushrooms, sliced (150 g)
  • 1 cup
    corn (175 g)
  • ¼ cup
    fresh parsley, chopped (5 g)
  • 1 tablespoon
    tomato paste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    dried sage
  • 1 teaspoon
  • 1 teaspoon
  • 2 cups
    vegetable broth (470 mL)
  • 1 tablespoon

Potato Topping

  • 4 potatoes, peeled and chopped
  • 1 tablespoon
    vegan butter
  • ½ cup
    soy milk, or nut milk (120 mL)
  • 1 teaspoon
  • 1 teaspoon
    Calories 182
    Fat 6g
    Carbs 28g
    Fiber 3g
    Sugar 4g
    Protein 4g

Estimated values based on one serving size.



  1. Preheat oven to 220ºC (425ºF).
  2. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
  3. Add celery and carrots, stir until onions are translucent.
  4. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
  5. Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
  6. Add flour, then mix. Continue mixing until the mixture thickens.
  7. Once thick, remove from heat and pour into a pie dish.
  8. 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.
  9. Remove from heat and drain.
  10. Mash potatoes then add butter, milk, salt, and pepper.
  11. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
  12. Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 ½cm) to create a beautiful, undulating presentation.
  13. Bake pie for 20-25 minutes.
  14. Allow to cool for five minutes then serve.
  15. Enjoy!




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