- 4 medium Gold Potatoes
- 0.5 cup (or more) Milk (I use unsweetened Almond Milk)
- 1 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Tablespoon Nutritional Yeast
- 16 ounces Cremini Mushrooms
- 0.75 cup, diced Onion
- 2, minced Garlic Cloves
- 10 ounces (Carrots, Peas, Green Beans & Corn) Mixed Frozen Vegetables
- 0.75 cup Vegetable Stock
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1.5 teaspoons Corn Starch
A vegetarian shepherd’s pie with a ton of vegetables and topped with creamy mashed potatoes.
This classic comfort food is easy to make and features one of my favorite side dishes, mashed potatoes.
Shepherd’s pie originated in the United Kingdom and is often found on the menu of a traditional British and Irish restaurant.
Traditionally made with ground meat, I much prefer the vegetarian alternative with mushrooms which are very meaty!
Even if you decide not to make this dish, do yourself a favor and just make the mash. It’s bomb.
This recipe is dairy free and gluten-free since I am using cornstarch as the sauce thickening agent.
You can use any kind of milk you have on hand. I always prefer to use unsweetened almond milk.
Another secret to these mashed potatoes is nutritional yeast. It gives it a somewhat cheesy flavor that is plant-based and absolutely delicious!
As I always recommend to have frozen vegetables on hand, I decided to keep it easy by using a frozen vegetable medley.
Not only does it save time of chopping but frozen vegetables are always very affordable.
For that classic shepherd’s pie filling, use the peas, carrots, green beans and corn vegetable medley.
This vegetarian shepherd’s pie is vegan friendly when using non-dairy milk.
Prep Your Vegetables
Make Mashed Potatoes
First, preheat your oven to 425°F.
Fill up a large pot with water about 2/3 full and bring to a boil.
Wash and peel 4 medium sized gold potatoes and chop into large chunks.
Boil the potatoes uncovered until they are fork tender, about 10-15 minutes.
Drain the potatoes and either add them back to the empty and dry pot or a large bowl.
Mash the potatoes with a potato masher or a cocktail muddler (like me) until all of the large chunks have disappeared.
Next, add 1/3 cup of milk and mix well.
Season the potatoes with salt, black pepper and nutritional yeast.
Stir well then add the rest of the milk and mix again.
Grab a spoon and give the mashed potatoes a taste. Adjust seasoning, if needed.
Make The Vegetable Filling
Heat a large skillet on medium-high heat and add 2 tablespoons of olive oil.
Add the chopped mushrooms and stir and cook for about 5 minutes or until the have shrunken in size and are browned.
Next, add the diced onion and sauté for a couple of minutes.
Lower the heat to medium-low then add the minced garlic, stir and cook for only about 1 minute.
Add the frozen/thawed vegetables.
Stir to combine then add the vegetable stock and season with salt and pepper.
Grab a spoon and give it a taste. If seasoning needs to be adjusted do so now.
Lastly, add the corn starch and stir well to combine. The corn starch will help thicken the sauce while in the oven.
Turn off the heat.
If your skillet is not oven safe, transfer the vegetables to a baking dish.
Top The Vegetables With The Mashed Potatoes