Gluten Free Recipe | Vegan Shepherd's Pie

Vegan Shepherd's Pie

Filling :
1/2 tbsp vegetable oil
1 onion, diced
2 cloves of garlic, minced
2 medium carrots, diced
1 stalk celery, diced (*see recipe notes)
Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), 1/2 tsp sugar (or maple syrup), salt & pepper to taste
2 tbsp tomato paste
2 tbsp soy sauce or coconut aminos

  1. Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
  2. Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
  3. In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.
  4. etc
  5. etc

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