Vegan Shepherd’s Pie With Savory Root Vegetable Filling and Garlic Herb Mash Potatoes

This dish features a flavorful, textured filling of diced root vegetables and peas, topped with a creamy, garlicky mashed potato crust.

INGREDIENTS

A. Garlic-Herb Mashed Potato Topping

• 3 lbs Russet or Yukon Gold Potatoes, peeled and cubed
• 6 cloves Garlic, peeled and left whole
• 1/2 cup Unsweetened Plant Milk (Oat or Almond), warmed
• 1/4 cup Vegan Butter, melted
• 1 tsp Dried Rosemary
• 1 tsp Salt
• 1/2 tsp Black Pepper

B. Savory Root Vegetable Filling (No Lentils/Mushrooms)

• 2 tbsp Olive Oil
• 1 large Red Onion, diced
• 2 large Carrots, peeled and diced
• 2 Celery stalks, diced
• 1 large Parsnip, peeled and diced (adds a subtle sweet/nutty flavor)
• 1 cup Vegetable Broth
• 1 tbsp Fresh Thyme, chopped (or 1 tsp dried)
• 1 cup Frozen Peas
• 1/2 cup Frozen Corn (optional)

C. Gravy & Flavor

• 2 tbsp All-Purpose Flour
• 1 tbsp Tomato Paste
• 1 tbsp Balsamic Vinegar (for depth/umami)
• 1 tbsp Vegan Worcestershire Sauce
• 1 cup Vegetable Broth (additional)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper

INSTRUCTIONS

STEP 1: PREPARE THE POTATO TOPPING

1. Boil Potatoes: Place the cubed potatoes and whole garlic cloves in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender. Drain well.
2. Mash: Return the potatoes and softened garlic cloves to the pot. Add the warmed plant milk, melted vegan butter, rosemary, salt, and pepper. Mash until smooth, light, and fluffy. Set aside.

STEP 2: COOK THE FILLING

1. Sauté Root Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and parsnip. Sauté for 10-12 minutes until the vegetables are tender-crisp.
2. Add Herbs & Paste: Stir in the fresh or dried thyme and tomato paste. Cook, stirring, for 1 minute.
3. Make Gravy: Sprinkle the flour over the vegetables and stir until coated. Cook for 1 minute. Slowly whisk in the 2 cups total vegetable broth, balsamic vinegar, and vegan Worcestershire sauce. Bring to a gentle simmer, stirring until the mixture thickens into a rich gravy.
4. Finish Filling: Stir in the frozen peas and corn. Season with salt and pepper. Reduce heat and simmer gently for 5 minutes.

STEP 3: ASSEMBLE AND BAKE

1. Preheat: Preheat oven to 375°F (190°C).
2. Assemble: Pour the vegetable filling mixture into a 9x13 inch baking dish.
3. Top: Carefully spoon the garlic-herb mashed potatoes over the filling, then spread it evenly across the top. Create ridges with a fork for a crispier finish.
4. Bake: Bake for 25-30 minutes, or until the filling is bubbling hot and the potato topping is nicely golden brown.
5. Serve: Let the pie rest for 10 minutes before serving. Enjoy!