Vegan Mushroom Shepherd's Pie
Prep time: 
Cook time: 
Total time: 
Serves: 5
A rich and savory, vegan vegetarian friendly mushroom Shepherd's Pie.
  • 3 russet potatoes (peeled and chopped)
  • 4 garlic cloves (minced)
  • ½ Tbsp nutritional yeast (optional)
  • 1¼ cup almond milk or any other milk of your choice (you may need to add more)
  • 3 Tbsp olive oil
  • ¼ tsp salt (more to taste)
  • 3 Tbsp olive oil
  • 1 yellow onion (sliced)
  • 1¼ cup vegetable broth (low-sodium)
  • 1 pound mini portabello mushrooms (sliced)
  • 1½ Tbsp nutritional yeast
  • 2 cloves garlic (minced)
  • 2 Tbsp cornstarch
  • ⅛ tsp fresh rosemary
  • ¼ tsp dried thyme
  • Salt and pepper to taste.
  • Optional: Parmesan cheese (vegan cheese or non vegan)
  1. For the mashed potatoes, placed the potatoes (peeled and chopped) into a small-medium pot. Fill the pot with water until the potatoes are completely submerged. Bring the pot to a boil and let it boil for about 20 minutes or until the potatoes are soft.
  2. While the potatoes are boiling, add 3 Tbsp of olive oil to a separate pan. Sautee the 4 cloves of garlic (minced) over low heat for about 3 minutes.
  3. Drain the pot of potatoes, add the garlic with the oil to the potatoes, add almond milk, add ½ Tbsp nutritional yeast, and over low heat, mash the potatoes to your desired consistency. Add more milk if you find it too thick for your liking. Add salt and pepper to taste. Cover the pot and set aside.
  4. In a medium-large pot, add 3 Tbsp olive oil to the pot over medium heat. Add the sliced yellow onions and a pinch of salt. We're going to caramelize them by letting them stick to the bottom of the pot and then giving them a quick stir right before they burn. Add in a splash of vegetable broth every time you feel like the onions will burn without liquid or to help you scrape them off the bottom. After the onions are a golden brown, pour in the rest of the vegetable broth if you haven't already.
  5. Add the sliced mushrooms to the pot, add a pinch of salt, give the pot a quick stir, and cover the pot for about 5 minutes. Remove the cover and cook mushrooms until they are tender (about another 5 minutes). Stir in the minced garlic, thyme, and rosemary. Cook for another minute. Add the nutritional yeast. Stir the pot. Taste the liquid and mushroom. Add salt and pepper to taste. Stir in the cornstarch to thicken the liquid.
  6. Preheat oven to 375 degrees Fahrenheit.
  7. Coat the baking pans or mini cocotte pots with olive oil (you'll probably need 4). Add mushrooms on the first layer (try not to get too much liquid), mashed potatoes to the second, mushrooms again, and then top with mashed potatoes (shape it into a dome). Do this until there are no more mashed potatoes or mushrooms left. Bake for 30-40 minutes or until the tops are golden.
  8. Remove them from the oven and let them cool for about 5 minutes. Run a knife around the inside to loosen them. Eat directly out of the cocotte pots or transfer the pies to a plate and ENJOY.
Recipe by Health Nut Hayley at