Wholesome Vegan Shepherd’s Pie

vegan shepherds pie

Shepherd’s pie is a lovely fall comfort food; creamy mashed potatoes baked atop a veggie stew is sure to keep you warm on a chilly fall evening. This recipe is oil free, low in sodium, and low fat, but packs in loads of vitamins!

Wholesome Vegan Shepherd’s Pie

Ingredients:

12-14 Potatoes (Any variety but creamer potatoes blend up easiest!)

1 Red Pepper

8 oz Mushrooms (The more mushrooms, the heartier the sauce will be–Portabello mushrooms work wonderfully in this, but any mushroom will do!)

1/2 Leek

2 Ears Corn

1 Poblano Pepper

1 Calabezza Squash

6 Roma Tomatoes

1/4 Red Onion or 1 Shallot

Unsalted Vegetable Broth

Water

Thyme, Basil, Rosemary, Garlic, Salt, Pepper, and Oregano

*Feel free to add or exchange for any types of veggies–fennel, carrot, spinach, and eggplant all make wonderful additions and each give their own lovely flavor to the dish.

**Please remember to THOROUGHLY wash your vegetables, they are extremely dirty!**

Directions:

1. Chop all the potatoes and place into a large pot (you may peel them if you wish, but I prefer unpeeled–more nutrients!). Pour enough water to  cover the potatoes. Add some salt to the water and bring to a boil until the potatoes are completely soft (able to fall off a fork).

2. Drain potatoes in a colander. Place potatoes either back in original pot or separate bowl and pour in a little over 1/2 cup vegetable broth, or enough to mash into a creamy consistency. Add 1tsp salt, 4 tsp basil, 1/4 red onion or one shallot, chopped finely, and 1 large clove of garlic. Mix well and add pepper to taste. (More basil seems to give it a creamier quality so feel free to add as much as you’d like!) Cover potatoes and set aside.

3. Chop up the remaining vegetables and place into a large pot/pan and saute in 1 and 1/4 cup of Vegetable Broth, and 1/2 teaspoon of rosemary, thyme, oregano, and salt respectively. Add pepper to taste. When vegetables are soft take off the stove and pour into an oven-safe dish.

4. Cover the veggie stew with the mashed potatoes, like icing a cake. Place into a 350 degree Fahrenheit oven for about 40 minutes, or until the potatoes are golden and crisp on top.

5. Take out of oven, let cool, serve, and enjoy!

 More warming fall dinner ideas: Vegan Penne Alfredo with Broccoli

No Chicken Pot Pie

Hearty Autumn Chili

vegan shepherds pie3

Photo: Jessica Ferguson

Jessica Ferguson

Jessica Ferguson

Contributor at Peaceful Dumpling
Jessica Ferguson is your typical super-powered vegan living in sunny San Marcos, Texas. Alongside her trusty canine companion, Hamlet the Great, she seeks to rid the world of all evil using the brilliant, vibrant powers of fruit and veggies. Her hobbies include reading, hugging trees, talking to basil, and turning everything into smoothies. To some, she is a legend...to others, just a vegan.
Jessica Ferguson

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