Dinners Lunches Recipes

Vegan Shepherd’s Pie

October 25, 2013

In my nutrition practice, I have had several discussions with clients about creating a vegan Shepherd’s pie. Basically, a Shepherd’s Pie with the herd. Recently, I wanted to create a new recipe with my So Delicious Coconut Milk. I decided to use other on hand ingredients including chickpeas, corn, mushrooms, zucchini, sweet potatoes, leeks and tamari.

vegan pie

5 medium sized sweet potatoes, cut in half                       1 large leek, sliced
3 ears of corn, cut off the cob                                                1 small zucchini, sliced
2 cups Chickpeas, soaked and cooked                                3 scallions, sliced
2 TB Organic Tamari                                                              2 TB Olive Oil
2 carrots, sliced thin                                                               Sea Salt & Pepper to taste
1 cup So Delicious Coconut Milk
1 cup mushrooms, chopped

Preheat oven to 350 degrees. Note: you may use canned chickpeas instead if you prefer. Just remember to rinse.


In a medium to large pot, fill half way with water and boil sweet potatoes until tender. About 10 – 15 minutes. Gently pull off potato skins and place into a mixing bowl. Add coconut milk, salt and pepper. Mash until smooth consistency and set aside.


In a medium sauce pan, gently mash chickpeas, tamari and oil over medium heat until reaching a lumpy consistency. Then, add corn, zucchini, carrots, scallions, and 3 quarters of sliced leeks (save some for the top). Cook over low to medium heat for 8 minutes. Place mixture into a round or rectangular casserole dish and spread evenly.



Place mashed sweet potatoes over first layer and spread evenly. Place extra sliced leeks on top and bake for 25 minutes.



love of food






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