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Shepherd’s Pie


  • One package of vegan ground beef

  • 4 carrots

  • 1 can of corn

  • 1 can of peas

  • 2 cups of mushrooms

  • 1.5 cups vegetable broth

  • 1.5 tbsp tomato paste

  • 1.5 tbsp soy sauce or tamari

  • 2 tbsp flour (gluten free)

  • 8 potatoes

  • 1/2 cup plant milk

  • 1 tbsp minced garlic

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • salt & pepper

  • 1 tbsp vegan butter

  • 1/2 tsp Dijon mustard

  • 1/2 bag of vegan cheese shreds


  • Preheat oven to 350°

  • Peel, dice and boil your potatoes until fork tender

  • Drain potatoes and add back to the pot with plant milk, 1/2 tbsp of minced garlic, butter, dijon and butter. Mash until completely smooth.

  • Pan fry your vegan beef

  • In a separate frying pan cook your mushrooms and carrots in olive oil or butter. Once softened, add in your canned corn and peas

  • Mix the beef in with the vegetables and add 1/2 tbsp minced garlic, garlic powder, onion powder, salt and pepper

  • Add the vegetable broth, tomato paste, flour and soy sauce to the beef & veggie mixture

  • In a casserole dish, place the beef and veggie mixture along the bottom. Top with the mashed potatoes and smooth out with a spoon

  • Add the cheese shreds on top of the mash

  • Bake covered for 50 minutes. Remove the lid or tin foil and broil for 5 minutes until the cheese becomes crispy

  • Let cool down and then enjoy!

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