Garden Recipe: Vegan Shepherd’s Pie

September 29th, 2009 - filed under: The Food » Recipes


Well guys, autumn is here and that means it’s time to bring on the comfort foods. And not just any comfort foods mind you, but homegrown comfort foods. This meal is easy, sloppy-good, and totally hearty. Oh, and did I mention it’s delicious?

2 large potatoes (Russets are traditional but why go traditional? Any will do)
2 cloves garlic, crushed
2 tablespoons nutritional yeast
1/2 cup alternative milk of choice

1 tablespoon cooking oil
2 cloves garlic, minced
1 large carrot, diced
1/2 onion, diced
1/2 cup peas
1/2 cup spinach

1 cup vegetable broth
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon garlic salt
1 tablespoon soy sauce
2 tablespoons whole wheat flour
2 tablespoons nutritional yeast
a big splash of red table wine

paprika to top

Cube the potatoes and place them in a big pot covered with water. Boil until tender and drain. Mash the potatoes with the garlic, nutritional yeast, and alt milk. Set aside.

Heat a large skillet to medium and add the cooking oil. Sauté the garlic, onions, and carrots, until tender. Add the peas and spinach, continuing to sauté. before the veggies brown up too much, pour in the vegetable broth, spices, and soy sauce. Add the nutritional yeast and flour, stirring well, and then reduce over heat until it all thickens up nicely. Finish with a generous splash of red wine, stir, and remove from heat.


In an oiled glass or pyrex dish (I used a bread pan), spread a layer of mashed potatoes on the bottom. Cover with the veggie/sauce mixture, and top with the remaining taters. Sprinkle with paprika.


Cook uncovered for 20-30 minutes, until the potatoes begin to brown. Remove from heat and serve piping hot, either solo or smothered in your favorite gravy.


Dig in! Enjoy! Ohmigod so good I love autumn!!!


  • EroSan

    looks Yummy! And here I was wondering what would I do with all the extra veggies I bought this time :P

  • Mangerati

    This recipe is actually a national dish in Quebec, it’s called “Pâté Chinois” or “Chinese Pie” in English, but it’s not Chinese.

    I have published a similar recipe: the meatless shepherds pie

    PS: Your pie makes me feel very hungry…

  • Sayward

    @ EroSan – Yeah, Shepherd’s ie is an *excellent* use for overstocked veggies! =)

    @ Mangerati – Interesting, I had no idea. Thanks for the info!

  • Salek

    Oh my! Finally a shepard’s pie I’d eat! When I ate meat I absolutely HATED shepards pie because it didn’t smell good nor did it taste very good. I am so excited to make this dish! Thanks Sayward <3

  • sarah

    Sayward (and contemplating readers…),
    I made this Friday and my husband loved it SO MUCH he asked me to make it again tonight ;) I did tweak it some (as always ;) – my main change being the addition of an entire package of sliced button mushrooms (we LOVE mushrooms). Tonight I made it with asparagus (also delish). I had a great chicken pie recipe I used to make pre-vegan days… but it had a crust – and what’s great about this recipe is that it reheats awesome because there’s no crust to get soggy. Leftovers are just as good. 5 stars!!

  • Sayward

    @ Salek – Oh yay, I hope you like it! Let me know.

    @ sarah – AWESOME! That is the best comment ever, haha. And your additions sound delectable . . . mmm asparagus.

  • Vicki

    This looks delish! Do you cook the alcohol off at all or just stir it in?

  • Sayward

    @ Vicki – The alcohol gets stirred in and then the whole thing reduces down to a thick sauce. I’m sure the actual alcohol burns off, but it leaves the lovely ‘wine-y’ flavor behind!

  • Ashley

    Holy moly this was superb!!! I changed up the veggies a bit, but kept most things the same..SO SO good!!! Thanks!

  • Sayward

    @ Ashley – Yay, so glad you liked it!

  • Molly

    we made this with the addition of corn and mushrooms. i had to use salt in place of the soy due to an allergy and didn’t have any wine, so i left that out. it was good, but we didn’t really care for the thyme, oregano and marjoram. next time i will make it without those and maybe just use parsley, salt and pepper. the flavor was just a little overpowering and reminded us a little of pizza which was confusing. i loved the base of the recipe and was pleased with the nutritional yeast as this was my first time using that ingredient. thank you thank you thank you!

  • Kate

    this looks amazing! but I don’t have nutritional yeast, what else can I use?

  • Sayward Rebhal

    There isn’t really a sub for nutritional yeast, but you don’t really need it. The mashed potatoes will still be fantastic!