Vegan Shepherd’s Pie

I was inspired by Deliciously Ella’s Shepherd’s Pie recipe. I have started cutting back on my meat intake per week. And this recipe tastes like that the meat isn’t missing. It is so easy to make.


While making my own – I added a few personal touches and they were successful.


  • 1 can white kidney beans
  • 1 package sliced cremini mushrooms
  • 1 can black beans
  • 1/2 cup green onions
  • 1 cup crushed tomatoes
  • 1/4 cup parsley
  • 1 tbsp Worcestershire sauce
  • 1 garlic clove, minced
  • 1 yellow onion, diced
  • 3 yellow potatoes, washed and diced
  • 1/4 cup almond milk (if you have a nut allergy – you can use hemp milk)
  • 1 1/2 cup frozen butternut squash ( I buy mine from President’s Choice)
  • Optional: Nutritional Yeast


  1. Prep all your ingredients 🙂
  2. In a saucepan, add oil, onions.
  3. Cook onions until brown. Add the garlic, mushrooms and green onions.
  4. Cooked until the mushrooms are browned.
  5. While the mushrooms are browning; get a pot of boiling water started.
  6. Once the water is at a full boil, add salt and toss the potatoes.
  7. Cook potatoes until tender then add the add the butternut squash. You will know that the squash is ready when they float to the top
  8. Mash the potatoes with some almond milk and salt and pepper
  9. Add the white kidney beans and black beans and the Worcestershire sauce.
  10. Toss the beans in the mixture and add the crushed tomatoes.
  11. Sprinkle the parsley.
  12. Let sauce simmer for 10 minutes
  13. Take a baking dish – add the mushroom/bean mixture. Then top the mixture with the mash potato and squash
  14. Top with paprika and nutritional yeast.
  15. Bake at 400 for 30 minutes



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