By veganmilitarywife


Shepherd’s Pie (Vegan, Oil Free, and Gluten Free)

Categories : Main Dish
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Shepherd’s Pie

Servings 8


  • 1 onion diced
  • 1 lb tempeh cubed
  • 8 oz mushrooms diced
  • 1 bag frozen peas and carrots
  • 2 cups vegetable broth
  • 1/2 cup whole wheat pastry flour or other thickening agent
  • 1/4 cup nutritional yeast
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons reduced sodium soy sauce or liquid aminos
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • mashed potatoes made from 5 potatoes, small sweet potatoes, or a combination of the two


  • Saute onions, mushrooms and tempeh in a large pan until onions are soft.
  • Add peas and carrots.
  • In a bowl, whisk together remaining ingredients, except mashed potatoes.
  • Pour mixture into the vegetable mixture, stirring constantly.
  • Bring to a boil and let simmer until thickened. Remove from heat.
  • Preheat oven to 350 degrees F.
  • Pour vegetable mixture into a baking dish and spread the mashed potatoes on top.
  • Bake for 30 minutes. Let sit for 10-15 minutes before serving.