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hearty vegetable shepherds pie in pan
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4.67 from 3 votes

Hearty Vegetable Shepherd's Pie

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 2 hours 5 minutes
Servings 8 people
Author Planted and Picked



  • cups onions, diced
  • 3 large garlic cloves, minced
  • cups carrots, ½" diced
  • 1 cup celery, sliced
  • 4 cups mushrooms, sliced thick
  • tbsp dried thyme
  • tbsp dried oregano
  • ¾ tsp turmeric
  • 2 bay leaf
  • cups frozen or fresh peas
  • 14 oz can navy beans (or 2¼ cups cooked)
  • tbsp avocado oil (or other neutral oil)
  • 3 tbsp tamari
  • 3 tbsp vegan Worcestershire sauce
  • ¼ cup tomato paste
  • 3 cups vegetable broth (or 2 cups water with vegetable bouillon cube)
  • tsp salt
  • pepper to taste
  • 4 tbsp arrowroot starch

Mashed Potato and Cauliflower Topping

  • 1 lb cauliflower (1 small head)
  • lbs potatoes, diced 1 to 1½" (russet, yukon gold or sweet)
  • 3 tbsp olive oil
  • 6 tbsp vegetable stock
  • tsp sea salt
  • tsp garlic powder


  • Preheat oven to 350°F.
  • Dice all of the vegetables for the filling and set aside. Measure out the herbs and spices. Measure out the peas and place in a bowl.
  • Drain and rinse the navy beans and place in a bowl. Lightly mash about on third of the beans with the back of a fork or a potatoe masher and set aside.
  • Break up the cauliflower into florettes and place in steamer basket. Steam for about 10 minutes. If you do not have a steamer basket, gently simmer the cauliflower in enough water to cover for about 5 minutes, drain and set aside. The cauliflower should be fork tender.
  • Peel and dice potato and place in a steamer basket or in a large pot of water. Bring to a boil and steam or boil for about 15 to 20 minutes. Check doneness by piercing with a fork (should be very tender). Drain in a colander and set aside.
  • While the potatoes are cooking, start the filling by placing the avocado oil in a large pan or dutch oven and heat over medium heat.
  • Add onion, garlic, carrots, celery and mushrooms to the pan. Sauté for about 5 to 7 minutes, stirring occasionally.
  • Add tamari, Worchestershire sauce, tomato paste, turmeric, oregano, thyme, bay leaves, salt and pepper and vegetable broth.
  • Bring to a boil. Reduce heat, cover and simmer gently for 20 minutes, stirring occasionally.
  • Mix arrowroot starch with ½ cup of cold water. Add to pan. Bring back to a boil and boil 1 additional minute to thicken.
  • Turn down heat to medium low and add the peas and navy beans. Gently stir and heat mixture for about one minute. Turn off heat and set aside.
  • Place the cooked potatoes and cauliflower in a large bowl and add the olive oil, vegetable broth, salt and garlic powder. Mash together until fluffy.
  • Add the filling to a 9"x13" baking dish and top with potato-cauliflower mixture. Place on a baking tray if you feel that there is a chance the mixture may overflow. Alternatively, divide filling and topping amongst 8 ramekin dishes to make individual servings.
  • Place in oven and bake for 30 minutes. Sprinkle with fresh thyme or parsley if desired.
  • Let cool 15 to 20 minutes prior to serving.
  • Top off this meal by serving it with a side salad.