Vegan shepherd’s pie

I do enjoy having dinner made for me. Especially when it is really yummy! Hubby-to-be felt like cooking the other day. He is so good at just putting ingredients together and designing a delicious dish. This is what he made:

Vegan Shepherd’s Pie

Preheat oven to 350°F.



1 roll veggie ground

1 large leek, diced

2 zucchini, diced


Caramelize the leeks in olive oil and add a dash or two of celery salt.  Transfer to a bowl to save for later.

Saute the zucchini in olive oil and add a dash of your favorite dried herb/spice mix; set aside.

Heat up veggie ground in the same pan, just to warm it and break it up.

Combine all and fill a casserole dish.



4 large Yukon gold potatoes

3-4 tbsp vegan butter (such as Earth Balance)

1 tsp dried oregano

almond milk – see recipe


Boil potatoes in heavily salted water.

Mash with butter, oregano, and enough almond milk to make it creamy.

Spread mashed potatoes on top of casserole.  Drizzle with olive oil and sprinkle on more of your favorite dried herb/spice mix.

Bake casserole for 15 mins at 350°F.  Broil the top to crisp. Enjoy!

Crispy topped potatoes!

Section of the pie.

I would love to make this again and maybe use less veggie ground and more veggies. I think you could probably use just about any combination of vegetables you have on hand. Get creative!


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