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Vegan Shepherd's Pie

Veggie Stew Filling

  • 1 medium onion

  • 2 cloves garlic

  • 3 carrots

  • 1 medium summer squash

  • 1 small eggplant

  • 2 Tbsp tomato paste

  • 1/2 cup vegetable broth

  • 1 tsp thyme

  • 2 bay leaves

  • Salt and Pepper to taste

Vegan Mashed Potatoes

  • 1 pound potatoes

  • 2 tsp dairy-free butter

  • 2 Tbsp dairy-free milk

  • Salt to taste


  1. Peel then chop onion and garlic into fine pieces. Dice the carrots, squash, and eggplant into small cubes.

  2. Heat frying pan on medium heat and fry onion and garlic first. Once the onions are transparent, add diced carrots. Stir well and cook for a few minutes. Add diced eggplant and season with salt, pepper, and thyme. Stir well and cook for a few more minutes. Add diced squash and bay leaves at last, as squash needs a shorter time to cook. Stir well and cook for a few minutes.

  3. Add tomato paste and mix it well. Then pour in half the vegetable stock. You will add the other half when the excess water has evaporated from the pan). Cook until all vegetables are soft. When ready, take them off the heat and let sit.

  4. Bring a pot of water to a boil. Meanwhile, peel and dice potatoes. Cook potatoes in boiling water until soft. The smaller you dice the potatoes, the faster they will be ready. When the potatoes are soft, drain the water and transfer the cooked potatoes into a large bowl.

  5. Add dairy-free butter and milk and season with some salt. Mash with a fork or, for extremely smooth potatoes, with a hand mixer.

  6. In 4 ramekins (8-oz) or 1 larger oven-safe pot (8x8) assemble the shepherd's pies. Add the vegetable stew filling first; spread it evenly before topping it with creamy vegan mashed potatoes.

  7. Bake for 15 minutes at 400 Degrees F or under a broiler until it gets light brown on top and the stew is bubbling up around the sides.

Recipe and image adapted from:


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