Shepherd’s Pie (Vegan)

I’ve been craving the comforting texture and flavour of shepherd’s pie.  One of my favourite meals before I went vegan I’ve been keen to see if I could mimic the flavour and texture using whole plant foods.  This recipe came pretty close!  The potato is so creamy without any butter or oil and the sauce with aduki beans and porcini mushrooms has a lovely rich flavour.

Do join me on my YouTube channel for new whole foods vegan recipes and ideas every week.

Don’t forget to download your copy of my FREE recipe EBOOK – Easy Whole Vegan!

Prep time: 10 minutes
Cooking time: 1hr 10 minutes
(Serves 4)



2 x 400g (14oz) tins of aduki beans (or dried weight 200g)
700ml (24 fl oz) water
3 carrots finely chopped
1 onion finely chopped
70g (2.5 oz) frozen peas
½ green pepper finely chopped
2 celery stalks finely chopped
2 cloves garlic crushed
2 tbsp tomato puree / paste
1 tbsp brown miso
1 tbsp balsamic vinegar
7g (1/4 oz) (small handful) dried porcini mushrooms
2 tsp onion powder
2 tsp garlic powder
2 tsp mustard powder
1 tsp smoked paprika
1 tsp dried thyme
1 vegetable stock cube or 2 tsp stock powder

Potato topping

600g (21 oz) potatoes (floury is best)
150ml (5.25 oz) plant mylk
30g (1 oz) cashews soaked in boiling water
3 tbsp nutritional yeast
Salt & pepper to taste



  1. In a large pot fry onions and garlic until translucent
  2. Add celery and green peppers and fry for another minute
  3. Add carrots and balsamic vinegar and fry for another minute
  4. Add spices, herbs, stock cube, tomato puree, miso and fry for a further 5 minutes
  5. Now add the aduki beans, porcini mushrooms and water, bring to the boil
  6. Lower heat to medium-high and simmer for 40 minutes until sauce is thick and not watery
  7. Add peas, salt and pepper
  8. Cook for a further 5 minutes

Potato topping

  1. Boil potatoes until soft and remove the skins
  2. Blend plant mylk, nutritional yeast and soaked cashews until smooth
  3. Mash the potatoes and the blended plant mylk mixture together until lump free and creamy


  1. Preheat oven – 200°c fan / 220°c / 390°f
  2. Spoon sauce into a baking dish and top with layer of the mashed potatoes
  3. Run a fork over the top of the potato topping to encourage browning
  4. Bake in the oven for 20 – 30 minutes until browned on top
  5. Enjoy!

Watch me make it:


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