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Comfort Food Classic: Vegan Shepherd’s Pie


2 lbs Yukon Gold potatoes, cleaned and diced

Olive Oil

1 TBS vegan butter (optional)

4 TBS cashew milk (or other plant based milk of choice)

1 small onion (or ½ large onion), diced

8 oz sliced cremini mushrooms

8 oz portobello mushrooms, cleaned and diced

1 8 oz package ground seitan crumbles

1 TBS balsamic vinegar

2 TBS soy sauce

1 TBS tomato paste

½ cup mushroom broth

1 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

½ tsp smoked paprika (or to taste)

1 TBS corn starch

¼ cup grated vegan parmesan cheese (we like Violife brand, but pick your own favorite)



Clean and prep ingredients. Preheat oven to 375 degrees. Cover potatoes in water in a saucepan and boil until fork tender (about 20 minutes). Drain and return to pan. Add 1 TBS vegan butter and 2 TBS plant-based milk, salt and pepper to taste. Mash! For smoother consistency you can use beaters or an immersion blender.