Vegan Shepherds Pie

by Lisa Cole of Des Olives



  • 8 cups mixed veggies (sweet potato, red onion, red pepper, cauliflower, garlic, brussels sprouts, cherry tomatoes, cabbage, broccoli, peas, carrots
  • 2 tsp himalayan pink salt
  • 1 tbsp coconut oil

Mashed Potato Topping:

  • 6 cups red potato
  • 6 cups water
  • 1/4 cup Vegenaise
  • 1/2 cup almond milk
  • 2 tbsp coconut oil
  • 2 tbsp nutritional yeast
  • salt to taste

Fried Sage Topping

  • 5 leaves fresh sage, chopped
  • 2 tbsp coconut oil
  • 5 cloves garlic, chopped



  1. Preheat oven to 400 degrees
  2. Mix all ingredients for filling together and roast in cast-iron skillet at 400 degrees for about 25 minutes, or until veggies are cooked through

Mashed Potato Topping

  1. While veggies are roasting, boil potatoes in heavily salted water
  2. Boil for about 15 minutes or until potatoes are tender
  3. Remove from heat, drain, and mash
  4. Add remaining ingredients, reserving 1/4 cup of almond milk. Slowly add almond milk until desired, creamy consistency is achieved

Fried Sage Topping

  1. Heat coconut oil in a medium saucepan
  2. Add chopped garlic and sage to oil, stir frequently until garlic begins to brown and remove from heat

Combine Everything

  1. One veggies are roasted, top with mashed potatoes in large spoonfulls
  2. Place back in oven for 10-15 minutes or until potatoes are golden
  3. Remove from oven, top with sage topping and serve hot!

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