Hearty Vegan Shepherd’s Pie with Cashew Parmesan
Rated 4.0 stars by 2 users
Category
Entree
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Comfort food doesn’t get cozier than this classic Vegan Shepherd’s Pie! Made with creamy mashed yellow potatoes enriched with vegan butter, plant-based milk, and our signature NOOCH IT! Cashew Parm, this dish is a savory masterpiece from top to bottom. Beneath that golden mash lies a rich and hearty filling loaded with sautéed veggies, vegan sausage, sweet corn, peas, and a flavorful umami gravy that ties it all together.
Whether you're serving it up for a family dinner, holiday gathering, or meal prep, this plant-based shepherd’s pie is a soul-warming favorite that satisfies meat-lovers and vegans alike. It’s dairy-free, comforting, and so crave-worthy you’ll be going back for seconds (or thirds).
Perfect for: cozy weeknight dinners, vegan holiday mains, or make-ahead meal prep.
Ingredients
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8 medium Yukon Gold or other yellow potatoes ( 2 1/2 lbs) peeled & cubed
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1/4 cup plant-based butter
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1/4 cup non-dairy milk
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1/4 cup NOOCH IT! Cashew Parmesan
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1/2 tsp salt or to taste
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1 tbsp olive oil
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1/2 tbsp minced garlic
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1 tsp fresh thyme chopped
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1 cup carrots finely diced
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1 cup celery finely diced
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3/4 pound of plant-based mild sausage or vegan grounds (If there are casings, they should be removed)
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1 cup corn niblets (Fresh or frozen)
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1 cup frozen peas
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1 cup vegetable broth
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1 tbsp soy sauce
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1 tbsp ketchup
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1 tbsp cornstarch mixed with 1 tbsp water to make slurry
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Salt and black pepper to taste
Mashed Potatoes
Shepherd’s Pie Filling
Directions
Mashed Potatoes
Add the peeled and cubed potatoes to a large pot and cover with water, add 1/2 tbsp salt to salt the pot of water (Salt is optional but adds flavor to the potatoes while they are boiling)
Bring to a boil and cook for 20-25 mins or until tender.
Drain potatoes and place back into the hot pot, using a potato masher, mash the potatoes until they are smooth or to your texture preference.
Add in butter, non-dairy milk, NOOCH IT! and salt to taste.
Stir to combine and set aside while you make the shepherds pie filling.
Shepherd’s Pie Filling
Preheat oven to 400F.
Grease an 8 x 8 inch glass baking dish and place this on a baking sheet to catch any drips.
In a large non stick pan, heat the olive oil over medium high heat.
Add the garlic, thyme, carrots and celery. Sauté for 5 mins or until just softened.
Add the vegan sausages, and break up with a wooden spoon until in small pieces that resemble ground meat. Cook the sausage until slightly browned about 5 mins.
Add the corn, peas, vegetable broth, soy sauce, ketchup, NOOCH IT!, cornstarch slurry and season to taste with salt & black pepper.
Stir to combine and bring to a simmer, cook until mixture thickens about 5 mins.
Pour this mixture into your prepared baking dish and top with the mashed potatoes.
Using a spoon or fork create a textured pattern on top of the mashed potatoes if desired.
Bake for 20-25 mins or until top is golden. Optional broil the top for 5 mins to a get a more crispy and golden brown top.
Garnish with fresh thyme leaves and NOOCH IT! Cashew Grated Cheeze!
