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Vegan Shepherd's Pie with Mushrooms and Root Vegetables

Vegan Shepherd's Pie with Mushrooms and Root Vegetables is a comforting and hearty dish that brings a plant-based twist to the traditional shepherd's pie. This version swaps out the meat for a rich, savory filling of mushrooms and a medley of root vegetables, topped with a creamy mashed potato crust. It's a perfect dish for chilly evenings or whenever you're in the mood for something warm and satisfying.

Vegan Shepherd's Pie with Mushrooms and Root Vegetables

For the Filling:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 parsnip, diced
• 1 cup frozen peas
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons all-purpose flour or cornstarch (for gluten-free)
• 1/4 cup red wine (optional, for extra depth of flavor)
For the Mashed Potatoes:
• 4 large russet potatoes, peeled and diced
• 1/4 cup unsweetened almond milk (or other plant-based milk)
• 2 tablespoons vegan butter
• Salt and pepper to taste
For Garnish:
• Fresh parsley, chopped

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