A Hearty (Meat-Free) Shepherd's Pie - gluten free, dairy free, soy free, vegan
Prep time
Cook time
Total time
An easy meat-free version of Shepherd's Pie that is plenty delicious, filling and healthier for you comfort food to celebrate St Patrick's Day! Truly a one-dish meal to satisfy both veggie and meat-lovers alike!
Recipe type: Main
Serves: 4-6
  • You will need a 10-inch X 14-inch oval oven-safe casserole dish at least 2-inches deep
  • 4 hannah gold sweet potatoes (about 3 pounds), or russet potatoes, peeled and cut
  • 2 medium onions, peeled and diced
  • 1 bunch carrots with tops, peeled (about 7 medium sized) and chopped with tops removed
  • 3 celeriac (celery root), peeled and chopped with celery tops removed
  • 1-2 bags (8-oz) frozen peas (I used 1½ bags)
  • 1 large bunch fresh basil, stems trimmed, thinly sliced
  • 2 teaspoons fresh thyme, stems removed or dried thyme
  • ¾ - 1 cup unflavored coconut milk (not canned)
  • 2-3 tablespoons non-dairy butter or palm shortening
  • 6 teaspoons kosher salt, divided
  • 1 teaspoon crushed black pepper
  • 2 teaspoons ground garlic
  • 3-4 tablespoons high heat oil (grape seed, or avocado oil)
  1. Preheat oven to 425 degrees F (218 C)
  2. In a medium saucepan, set water on high heat for boiling potatoes. When boiling, slowly add 3 teaspoons of kosher salt (if you add it too quick the water will violently boil over) then the chopped sweet potato. Cook until fork tender, about 25 minutes then drain. Meanwhile, prepare all the vegetables for the filling.
  3. Note: chop the root vegetables in similar sizes, about ½ inch thick or so
  4. Carrot tops and celeriac root tops washed then chopped and set aside to be used later. In a large skillet set on medium-high heat, add oil. When oil appears thin and the pan is hot, add onions, chopped carrots, and celeriac, stir to combine well. Cook for about 5-10 minutes, or until they appear soft before adding chopped carrot top leaves, chopped celeriac leaves, frozen peas, basil, and thyme. Season with remaining kosher salt and black pepper, stir to combine. Cook for another minute then transfer to a casserole dish. In a small saucepan, set over medium high heat warm the coconut milk and non-dairy butter until it just begins to simmer.
  5. Note: It may seem like too much coconut milk before mashing, but once incorporated it will make the potatoes light and creamy. Depending on the amount of potato you use, you may need a little more coconut milk if it appears dry. The oven baking will evaporate some of the liquid in the potato so it being more on the wet side than dry is best.
  6. Add warmed milk mixture to the potatoes and mash. Taste to see if additional salt is needed at this point. Transfer onto the filling and spread evenly over the vegetable filling. Bake for 15-20 minutes, until edges are browned. Serve hot.
  7. To made ahead and freeze: Prepare up until just before baking. Press plastic wrap directly onto the potato topping to prevent freezer-burn (when thawed, smooth over the topping once more before baking) then wrap well with four layers of plastic wrap, then a layer of aluminum foil. Plastic wrap is much thinner than it used to be, allowing air in which could affect the taste, so I wrap it several times to ensure the flavor is not affected.
  8. Variation Notes:
  9. Sub Hannah gold potatoes for Russets or Yukon gold
  10. Any mixture of vegetables will do, so long that they are cut similarly
  11. Coconut oil imparted a flavor to the sweet potato that I thought was too distinct so I use Earth Balance soy free spread
  12. If adding in meat, be sure the cook it prior to adding in the vegetables
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/a-hearty-meat-free-shepherds-pie-for-st-paddys-day/