All-Vegetable Shepherd’s Pie

This recipe uses mushrooms in place of the ground lamb or beef found in traditional Shepherd’s pie. The variety of crimini, Portobello, and shiitake offer a range of earthy flavors. Feel free to use your favorites, or whatever you have on hand.

This recipe comes to us from Gigi Stewart, and is excerpted from her new book, The Big Book of Gluten Free Cooking: Delicious Meals, Breads, and Sweets for a Happy, Healthy, Gluten-Free Life, published by Rockridge Press. Copyright © 2018 by Gigi Stewart.

Serves 6

  • For the Vegetables
  • 1/4 teaspoon coconut oil or avocado oil
  • ½ tablespoon sunflower oil, divided
  • 3 cups chopped mushrooms
  • 1 cup fresh or frozen white or yellow corn kernels
  • 1 cup fresh or frozen green peas
  • 1 large onion, diced
  • 2 cups shredded carrots
  • 1 cup diced celery
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup unsalted vegetable stock


  • For the Sauce:
  • 2 cups unsalted vegetable stock
  • 3 tablespoons cornstarch
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder


  • For the Mashed Potato Topping:
  • 3 cups plain mashed potatoes
  • ¼ cup nutritional yeast
  • 3 tablespoons dairy-free butter
  • 1 tablespoon snipped dried chives
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Unsweetened coconut milk, enough to achieve spreading consistency
  • 6 slices Daiya “cheddar” vegan cheese slices (or 1 cup shreds), optional


1. Preheat the oven to 400°F and grease a 9-inch x 13-inch glass baking dish with the coconut or avocado oil.

2. Heat the sunflower oil in a large stockpot over medium-high heat. Add the mushrooms, corn, peas, onion, carrots, celery, salt and pepper and cook until tender, about 8 minutes.

3. Add the stock a little at a time, enough to create steam but not so much that the vegetables are swimming in liquid. Once the last amount of stock is added, cover the pot to steam the veggies, about 10 minutes. Most of the liquid will cook away. When the vegetables are tender, transfer them to the baking dish.

4. Make the sauce by using the same pot you just cooked the vegetables in. Whisk together the stock, cornstarch, onion powder, and garlic powder until smooth. Cook over medium-high heat until the mixture bubbles and thickens, about 5 minutes. Pour the sauce over the vegetables.

5. In a large bowl, make the mashed potato topping by combining all the topping ingredients through the coconut milk. Mix well. Spread over the vegetables. Top with cheese, if using.

6. Bake for 30 minutes, or until bubbly. Let cool for 15 minutes before serving.

Variation: Sweet Potato Topped Shepherd’s Pie: Use sweet potatoes in place of white potatoes (pictured).

Substitution Tip: If you eat dairy products, use real butter and cheese.

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Nutrition Information

All-Vegetable Shepherd’s Pie

Servings per Recipe: 6

Amount per Serving

Calories:  304

Calories from Fat:  90

Total Fat:  10g

Saturated Fat:  


Sodium:  609mg

Carbohydrates:  46g

Dietary Fiber:  7g

Protein:  13g

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