This delicious Vegan Shepherd’s Pie is a twist on the classic. Packed and loaded with alllllll the veggies and topped with the creamiest mashed potatoes, it’s a guaranteed hit all across the board!
WHAT MAKES A GOOD SHEPHERD’S PIE?
In my humble opinion, a good shepherd’s pie is allllll in the potatoes. You could use gerbil droppings for the base and if you absolutely nail the topping – aka creamy, garlicky skin-on mashed potatoes cooked and seasoned to perfection – I could almost bet you’d be too in love with them to even notice the droppings (NOT speaking from experience).
On the other hand, in the boyfriend’s humble opinion, a good shepherd’s pie is apparently in the meat. Ok, ok, I can’t lie, I love shepherd’s pie involving any kind of meat, too. Just take this venison shepherd’s pie as an example (too good!). So when he found out this version was vegan, he was quick to write it off. Going on with my bad self, I lathered the veggies in more veggies, ignoring his claim that real shepherd’s pie needs meat. Boy, was he quick to take that statement back. Not going to lie, even I didn’t miss the meat in this one.
FREQUENTLY ASKED QUESTIONS
Here, we use loads of different veggies (broccoli, corn, carrots, peas, celery, and green beans) for the filling. Alongside the star of the dish: white navy beans. We then make a sauce out of cauliflower to stir into these veggies. And, if that’s not enough vegetables, the topping is perfectly creamy mashed potatoes. I don’t think it gets any better than this.
In my opinion, this white bean shepherd’s pie is filling enough on its own! However, if you like you could serve it with a soup like this lentil soup or this classic French onion.
Vegan shepherd’s pie made with white beans will last 3 to 4 days in the fridge when stored in an airtight container. For best results, reheat it in the oven to keep the texture of the mashed topping nice and creamy.
YES! In fact, I like splitting the shepherd’s pie into disposable baking dishes. One to bake on the spot, and one to put in the freezer to cook on a lazy day.
MORE VEGETARIAN FAVOURITES
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VEGAN SHEPHERD’S PIE
Ingredients
FOR THE FILLING
- 1 large can White Navy Beans* rinsed and drained
- 1.5 cups Frozen Mixed Vegetables (such as corn, peas, carrots, and green beans)
- 1 medium White Onion chopped
- 3 Celery Stalks chopped
- ½ head Broccoli cut into small florets
- 2 tsp Dried Thyme
- ¼ cup Water
FOR THE TOPPING
- 6 large Potatoes*
- ½ tbsp Extra Virgin Olive Oil
- 1 tsp Dried Parsley
- 1 tsp Salt
- ½ tsp Fresh Cracked Black Pepper
- ¾ cup Unsweetened Almond Milk
- 2 cups Water
- 2 cups Vegetable Broth
FOR THE SAUCE
- 1 head Cauliflower cut into florets
- 4 Cloves Garlic
- 4 cups Vegetable Broth
- ½ cup Unsweetened Almond Milk
- ½ tbsp Arrowroot Powder
- Sea Salt and Fresh Ground Black Pepper to taste
Instructions
- Place the cauliflower florets and veggie broth into a large stock pot and bring to a boil over high heat. Once boiling, reduce heat to medium low and allow to simmer for 15ish min or until one can be easily pierced through with a fork.
- Drain, reserving one cup of liquid.
- Add the thyme, beans and the veggie sauce your badass self just made and stir until combined. Leave it on low heat, stirring for about 5 more minutes allowing the flavors to mingle and the beans to heat through.
- Once boiling, reduce heat to medium low and simmer for 20ish min or until you can easily pierce through one with a fork.
- Preheat oven to 400°F.
- Top with the potato topping – Make sure the sides and edges are completely covered. Sprinkle with a bit more salt and freshly ground black pepper.
- Bake for 15-20 mins, then broil on high for 5 or until the taters are golden brown. Let sit for about 10 mins before digging in.
Notes
Nutrition
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