Vegan Shepherds Pie

If you are looking for a super healthy hearty dinner, look no further than a  Vegan Shepherds Pie! I’ve wanted to make this recipe for a while but it has been on the back burner. The weekend is always a good time for me to try out new recipes 🙂


I was inspired by Jamie & Tim Shieff’s version here . Love Jamies vegan recipes!

  • 5 cups of mixed frozen vegetables (corn, peas, carrots and string beans)
  • 1 can organic red kidney beans*
  • 1 cup mushrooms sliced
  • 2 red onions diced
  • 3 crushed garlic cloves
  • 3  medium white potatoes*
  • 1 medium sweet potato
  • 1/4 cup of rice milk or any non dairy milk
  • 2 vegetable stock cubes
  • 1 tbsp olive oil
  • Salt & Pepper to taste




  1. Start with boiling the potatoes
  2. While the potatoes are boiling –  in a saute pan add the olive oil , add in the diced onions, mushrooms and garlic, leave for one minute.
  3. Next in the saute pan  add in the frozen vegetables with 1/4 cup of water and the vegetable stock. Leave to set for 15 mins or until the vegetables have softened. Add in the kidney beans at the end and leave for 1 minute, turn off heat.
  4. Preheat the oven to 170 degrees celsius. When the potatoes have softened, mash them up with the rice milk . Place the vegetable filling first in a casserole dish and then add in the mashed potatoes.
  5. Fork through the mashes potatoes on top to create a bumpy surface to allow it to crisp, add in S&P and place in the oven for 10-15 minutes



*Can be made Paleo if you remove the kidney beans and sub the white potato with sweet potato

3 thoughts on “Vegan Shepherds Pie

  1. Oh my! This sounds DELICIOUS! I will definitely be trying this… as well as checking out some of your other awesome posts! 🙂

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