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Vegan Shepherd’s Pie

This cheap and wholesome meal takes around 1 hour to prepare and can easily feed a hungry family. I have used cashew milk in this recipe made with Loving Earth’s Really Raw Cashews. Nut milk is a great alternative to soy or cow’s milk! The video below will take you through the process step by step.

Vegan Shepherd’s Pie

Print Recipe

MAKES 12 slices

ingredients

For the filling
2 tbsp Coconut Oil see product
1 brown onion, diced
2 cups tempeh, grated
1 carrot, finely diced
½ cup sweet potato, finely diced
1 large tomato, finely diced
1 cup water
1 zucchini, diced
1 cup corn kernels
½ cup tomato sauce
1 tsp sea salt
For the topping
8 medium potatoes, peeled and quartered
1 tsp sea salt
2 tbsp vegan margarine
1 cup Really Raw Cashew milk
4 tbsp nutritional yeast
1 tsp sweet paprika

method

Step 1Preheat the oven to 180 degrees.
Step 2Lightly fry onion in a pan with the Coconut Oil until soft.
Step 3Add tempeh and fry for 1 minute. Add carrots and sweet potato and cook for a further 2 minutes. Add tomatoes and cook for 1 minute.
Step 4Add water, zucchini, corn and tomato sauce and stir.
Step 5Bring the mixture to boil, then reduce heat and simmer until all liquid reduces (we want thick but not dry). Season with sea salt and pepper.
Step 6Place potatoes, water and sea salt in a pot to boil until cooked. Drain the water and mash with margarine, cashew milk and the remaining ingredients.
Step 7Empty the filling into a casserole dish and evenly scoop the mashed potatoes on top.
Step 8Bake in the oven for aproximately 45 minutes until the topping is golden brown and the centre is hot.