← Back

Vegan Shepherd's Pie

Step 1 / 8
Peel, chop, and boil the potatoes about 15 minutes until tender; drain and mash with vegan butter, plant milk, nutmeg, salt, and pepper.

Ingredients (for 2 servings)

  • ½ tbsp — Vegetable Oil
  • 1 whole — Onion
  • 2 clove — Garlic
  • 2 whole — Carrots
  • 1 stalk — Celery
  • 1 tsp — Onion Powder
  • 1 tsp — Dried Thyme
  • ½ tsp — Dried Rosemary
  • ½ tsp — Sugar
  • 1 pinch — Salt
  • 1 pinch — Black Pepper
  • 2 tbsp — Tomato Paste
  • 2 tbsp — Soy Sauce
  • 1 tbsp — Balsamic Vinegar
  • ¼ cup — Vegetable Stock
  • ¼ cup — Red Wine
  • 2 cup — Cooked Lentils
  • ½ cup — Peas
  • ½ cup — Corn
  • 2¼ lb — Potatoes
  • ¼ cup — Plant-Based Milk
  • 2 tbsp — Vegan Butter
  • 1 pinch — Nutmeg