GF Vegan Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 101.1 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.4 g

View full nutritional breakdown of GF Vegan Shepherd's Pie calories by ingredient
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Yummy comfort food! Yummy comfort food!
Number of Servings: 12


    For the mashed potato crust:
    3-4 large gold or white potatoes, peeled, cut up
    Vegetable broth or your favorite non-dairy milk or cream, as needed
    olive oil, to taste
    Sea salt and fresh ground pepper, to taste
    Chopped fresh chives, to taste

    For the filling:
    1-2 tablespoons extra virgin olive oil
    1 teaspoon cumin
    .5 tsp mild curry spice
    4-5 cloves garlic, minced (use the ones out of the broth see below)
    1 cups cauliflower florets (about half a smallish head), cut to bite size
    3 medium-large carrots, peeled and sliced into coinsn 6-10 or chopped baby carrots
    1 zucchini squash, sliced 1 celery stalk chopped
    .5 cup fresh or frozen peas
    .25 - 1 Cup broccoli florets chopped
    1 yellow summer squash, sliced, cut into quarter moons
    1 heaping cup shredded cabbage or slaw mix - optional
    1 14-oz. can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles, with juice
    1 cup vegetable broth (I used the broth from boiling sweet potatoes and the regular potatoes, plus 1/3 cup chopped onions and three whole garlic cloves)
    1 leak sliced into medallions up to the greens and chopped onions up to .25 cup
    1 tablespoon balsamic vinegar
    1 tablespoon sage rubbed or ground
    Pinch or 1/8 tsp scant - Hot red pepper chile flakes, to taste (or use hot pepper sauce)
    Sea salt and fresh ground pepper, to taste
    1 14-oz. can butter beans, or Lima Beans drained and set aside

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boil and peel the potatoes

In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.

Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.

Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.

Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don't add too much liquid or over-mix the potatoes or they'll get gluey. Gluey spuds = not so good.

Preheat the oven to 350 degrees F.

Assemble your pie:

Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

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Serving Size: 4-8 sevings

Number of Servings: 12

Recipe submitted by SparkPeople user MILLERSIMPSON.

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