Sunday Dinner: Vegan Shepherd’s Pie


I’ve been really slacking on the Sunday Dinner posts… we don’t often have time to cook a meal together which is a shame. I did do up a few vegan shepherd’s pies recently though and I’d love to share the recipe that I modified from Vegan Bowl Attack!


This was our grocery load for this recipe (obviously subtract the coffee and samosa haha. We served it with toast which was really tasty.)


Vegan Shepherd’s Pie

2 pounds russet potatoes, peeled and chopped
3 cups vegetable broth
1/2 cup non-dairy milk
2 tablespoons coconut oil
Salt to taste

1 tablespoon coconut oil
1 medium yellow onion, diced
1-1/2 cups sliced leeks
1 large carrot, sliced into coins
1 stalk of celery, chopped
1/2 pound button mushrooms, sliced
1 package Yves Ground Round
1 cup canned corn kernels
1 cup canned peas
1/4 cup nutritional yeast
2 tablespoons vegan Worcestershire sauce
1 tsp dried ground sage
1 tsp dried thyme
Salt and pepper to taste


Peel and chop potatoes and add to a large pot with 3 cups of veggie stock, then add water to cover the potatoes. Cook until fork-tender.

For the filling: Melt coconut oil in a large skillet or pot over medium heat. Saute the onions until translucent, then add the leeks, carrots and celery and cook for 5 minutes. Then add mushrooms, corn, peas and ground round, cooking until the mushrooms have reduced in size and the mixture is heated through. Add the nutritional yeast and Worcestershire sauce, salt and pepper.

When the potatoes are cooked drain them, reserving 1 cup of the veggie stock. Add the non-dairy milk and coconut oil then mash until smooth. Use a large masher for a chunky texture, or hand mixer if you want them light and fluffy.

Add the 1 cup of veggie stock to the filling and stir until evenly combined. Add the sage, thyme and salt and simmer for 10 minutes.

Pour the filling into a large glass baking pan (or two medium sized ones) and top with an even layer of the potatoes. Place the trays onto the top rack of the oven and turn the grill to high to brown the top. Sprinkle with cheez if you want a little something extra.






For one of the batches I didn’t peel the potatoes, and I kind of enjoyed having the skins in there. It’s up to you whether you skip the peeling or not 🙂 The pictures don’t do it justice, this was soooo delicious! It’s easy to make 2 and freeze one for later, which is a plus especially for those of us who don’t have time to cook things from scratch every day. Vegan Bowl Attack has a lot of really amazing recipes in it, check out a copy if you are looking for a new cookbook! ❤






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