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Vegan Shepherd's Pie

1 Hour

6 Servings

We all know good old Shepherd's Pie. Makes you feel filled and wants you to take a nap after Thanksgiving or Christmas dinner. This is another recipe from my vegan Thanksgiving dinner menu.

Vegan Shepherd's Pie
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Mashed potato layer

  • 1 sweet potato

  • Water for boiling (around 2 glasses)

  • A pinch of salt

  • 1 Tsp garlic powder

  • 1 Tsp white pepper

  • 2 Tbsp olive oil

Spices mix:

  • 1 Tsp salt

  • 1 Tsp cinnamon

  • 1 Tsp dried cilantro

For Filling (the main layer)

  • 1 onion, diced

  • 6 cloves garlic, chopped

  • 2 sweet peppers

  • 2 or 3 celery leaves

  • 1/2 broccoli

  • 3 Tbsp olive oil (while frying)

  • 1 cup of canned peas

  • 1 cup of canned chickpeas

  • 1 Tsp dried thyme

  • 2 Tbsp soya sauce

For keeping it together mixture:

  • 1 Tbsp arrowroot powder

  • 1 Tbsp tapioca powder

  • 3-4 Tbsp of water

For the top layer of the pie:

  • 100 g Vegan prawn crackers (you can use breadcrumbs if you want, I wanted to keep GF)

  • 1 Tbsp olive oil

  • 2 cloves garlic

  • 100 g nutritional yeast

  • 1 Tbsp dried dill


  • Slice one potato into pieces. Do not peel, we will mash it anyways. Transfer potato into the pot with the water and add some salt. Place it on the stove on medium-high for 30 minutes until it is cooked.

  • Prepare the herb mixture: in a small bowl add salt, cinnamon, dried cilantro, and put it aside.

  • Dice one onion. Peel garlic and chop it. Transfer everything into a bowl.

  • Prepare sweet peppers by slicing them into half and removing the seeds. Cut the peppers, celery, and broccoli into rough pieces.

  • Transfer peppers, broccoli, and celery into a food processor and pulse it several times until it is chopped.

  • Take a small bowl and add tapioca powder together with arrowroot, add the water and mix it all together.

  • Potatoes should be done by now. Drain them and add them back into the pot. Let them cool down for a while. During that time we will prepare the middle layer.

  • Heat up the frying pan. Add the olive oil and the herb mix. Let it simmer for a moment. Add onion and garlic. Let it sweat for a couple of minutes. Transfer everything from the food processor onto the frying pan.  Let it cook for 5 minutes. Lastly, add some peas and chickpeas. Top it up with soya sauce and thyme. Finally, add a mixture of tapioca and arrowroot powder. Let it cook on low heat for 5 more minutes.

  • Meanwhile, let's back to the sweet potato pot. Mash them with a masher, add garlic powder, salt, white pepper, and oil. Mix everything together very well with the spoon.

  • Everything should be ready now. Let's make layers. Add everything from the frying pan to the glass baking sheet. Make it even. Add mash potato layer on top as well. Finally, using the spoon, add the prawn cracker mix.

  • Bake it in the over for 180 degrees for around 20 minutes.

  • You can store the pie in the fridge for up to 7 days.

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!



Use the blender to process all the vegetables in the pot.

You can use any winter squash or pumpkin for this recipe.

Be careful when removing the root of the squash and seeds. Try to do it gently and don't cut yourself.

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