Vegan Shepherd’s Pie

Comfort food, I want it ALL the time in winter but indulging all the time would be very unhealthy. When I was younger my family would make pot pie and shepherd’s pie all the time. Now that I’m older I try to make healthier versions of the comfort foods I loved as a child.


This recipe is from the amazing nutritionist Kimberly Snyder. My husband loves it so much, he wants to make it almost monthly during winter. I like to make this one over the weekend though because it has quite a few steps. It’s totally worth it if you have the time though because it’s really delicious. 🙂

Vegan Shepherd's Pie

  • Servings: 10-12
  • Difficulty: intermediate
  • Print



  • Cooking fat for greasing your pan, I like coconut oil
  • 3 medium sweet potatoes, peeled and cut into thirds
  • 1/2 cup almond milk
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup + 2 Tablespoons veggie broth, divided
  • 1 medium onion, diced
  • 1 clove garlic
  • 1 cup celery, diced
  • 1 cup carrots, peeled and diced
  • 1 cup fresh or frozen peas
  • 2 ears of corn, canned or frozen if you can’t find fresh ears
  • 2 teaspoon fresh thyme, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 Tablespoon arrowroot starch
  • 1/4 cup vegan egg replacer, I like this one


  1. Preheat oven to 375. Then in a large pot, put the sweet potatoes and enough water to cover them completely and bring to a boil. Reduce to and simmer for 30 mins.
  2. Drain the potatoes and put them in a large mixing bowl with the almond milk, salt, and pepper and blend until they’re smooth and fluffy. About 2 mins.
  3. Heat the 2 Tablespoons of veggie broth in a large skillet over medium heat. Add the onions, celery, and carrots and cook until onions are translucent, then add the garlic and cook for one more minute. Add the peas, corn, thyme, and rosemary
  4. While that’s cooking, mix the rest of the 1/2 cup of veggie broth and the arrowroot until smooth, and add to skillet. Increase heat to medium-high and heat mixture till it’s just before boiling then remove from heat. Add salt and pepper to taste.
  5. Add egg replacer to the mixture then pour veggie mixture into oiled 9 x 13 casserole dish. Spread evenly then spoon the sweet potato over the veggie mixture. Spread sweet potatoes smooth, and put in the oven for 40 mins, until top is slightly brown.
  6. Allow to rest about 15-20 mins before serving.

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