Recipe type: main dish

Prep time: 20 min

Total time: 55 min

Serves: 6-8

This is an easy recipe to make vegan! When making the mashed potatoes, simply substitute olive oil for the butter and a non dairy milk in place of the yogurt!

Our delicious shepherd’s pie is hearty and healthy! It is filled with carrots, mushrooms and peas.

Recipe adapted from

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mashed potato topping

4-6 potatoes, scrubbed and chopped

½ cup Greek yogurtor plant milk

¼ cup butter or olive oil

Salt and pepper to taste

shepherd’s pie filling

2 tbsp olive oil

1 onion, finely diced

1 cup mushrooms, sliced or diced

6 carrots, peeled and chopped

freshherbs – rosemary, thyme on stalk

2 tbsp tomato paste

2 tbsp flour

½ cup red wine (can be omitted)

1-2 cups veggie broth

2 cups frozen peas


Make the mashed potatoes: Boil potatoes until fork tender. Drain water, mash and mix in yogurt and butter. Season to taste. Set aside.

Make the veggies: In a large pot, heat oil over medium heat. Add onion and sauté until fragrant. Add mushrooms, carrots and whole herbs (you will remove later). Sauté until carrots are softened. Remove the herbs.

Make the gravy: Add tomato paste and flour to pot and stir.  Pour in red wine and scrape browned bits off the bottom of the pan. Let the wine cook for a minute or two. Slowly add the veggie broth, stirring as a gravy starts to form. Season with salt and pepper. Simmer over low heat to thicken your gravy. Add veggie mixture and peas.

Bake: Pour veggie and gravy mixture in an oven safe dish. Spread mashed potatoes in an even layer on top. Bake for 15-20 minutes at 175 C / 350 F.  Enjoy!

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