Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

These colder days call for comfort foods and this healthy vegetarian dish is packed full of goodness!  It has recently become a favourite in my home.


1 tablespoon coconut oil

2 garlic cloves, minced

1 leek, chopped

3 stalks of celery, chopped

2 carrots, sliced

2 cups mushrooms, sliced

1 cup corn

¼ cup parsley, chopped

1 tablespoon tomato paste

1 teaspoon thyme

1 teaspoon sage

1 teaspoon pepper

1 teaspoon salt

2 cups veggie broth

1 tablespoon corn flour

For the potato topping

4 potatoes, peeled and chopped

1 tablespoon butter

½ cup milk of your choice

1 teaspoon salt

1 teaspoon pepper


  1. Preheat oven to 220ºC.
  2. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
  3. Add celery and carrots, stir for 5 minutes.
  4. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
  5. Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add corn flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish.
  6. Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain.
  7. Mash potatoes then add butter, milk, salt, and pepper.
  8. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
  9. Bake pie for 20-25 minutes.

Allow to cool for five minutes and enjoy!

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