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  • Prep-time: / Ready In:
  • Makes 8 cups

Fluffy golden mashed potatoes blanket a bounty of vegetables in this classic casserole that can warm you up even on the coldest nights. Carrots, onions, celery, and corn are cooked down into a savory gravy that adds rich flavor and moisture to the potato dish. The flavors will become richer the more they have time to meld, so you might want to make a double batch to keep in the fridge for easy and delicious leftovers.

Note: To make this recipe gluten-free, be sure to use certified gluten-free oats.

Budget-Friendly Shepherd’s Pie in a white bowl with a wooden spoon

Ingredients

  • 2 lb. Yukon gold potatoes, peeled and cut into large pieces
  • 2 cups unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 1 cup frozen corn
  • 3 cloves garlic, minced
  • 1½ teaspoon dried Italian seasoning, crushed
  • ¼ cup rolled oats
  • 1 tablespoon white wine vinegar

Instructions

  1. Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 20 minutes or until tender. Transfer potatoes to a large bowl and mash. Add 1 cup of the milk. Season with salt and pepper. Mix well. Set aside.
  2. In a large skillet combine the next six ingredients (through Italian seasoning) and ¼ cup water. Cook over medium-low about 10 minutes or until vegetables are tender, stirring occasionally.
  3. Meanwhile, place oats in blender or food processor; process until you have a flour-like consistency. In a small bowl whisk oat flour into the remaining 1 cup milk. Stir flour mixture into skillet with vegetables. Stir in vinegar. Taste and adjust seasonings. Cook until mixture thickens, stirring occasionally.
  4. Transfer vegetable mixture to a 2-quart baking dish. Top with mashed potatoes, spreading evenly.
  5. Bake 20 minutes or until potatoes are lightly browned on top. Let cool 10 minutes before serving.

Comments (14)

(4 from 5 votes)
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Megan4 days ago
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It wasn’t terrible but we found it pretty bland. I added some peas and fennel seeds, but to no avail. I wouldn’t make it this way again, but I might try to doctor it with some of the other users’ suggestions.

Joy Buikema1 month ago
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I just learned a secret for plant based shepherds pie— a little fennel seed. The fennel seed gives a texture of meat— especially when using lentils!!! I just made a Shepherds Pie Yesterday— for a potluck we attended today—- it was a “hit”. For the topping I use Yukon gold potatoes, butternut squash, plant based butter, and garlic salt.

lynncorsino1 month ago
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How much protein per serving? What is the source?

Susan1 month ago
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32 grams total in this recipe. I assume most of the protein comes from the oats and plant milk, though there’s a bit of protein in most foods.

Lydia2 months ago
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Fantastic base recipe to adapt from. With some more seasoning and my own mashed potato recipe, this thing really came to life.

Jacob Mueller3 months ago
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It’s ok. I’m not sure if it’s supposed to be so bland but, it be bland. I would opt for more/different seasoning, some garlic in the potatoes, and maybe a bit of broth to simmer the veggies, possibly a gravy on top.

Tamara3 months ago
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Quite flavorful. Made it exactly as the recipe is written & we all really enjoyed it. Next time, I will try adding peas as I do think that would be a nice touch.

Scott3 months ago
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Very Nice! Shepherd’s Pie usually has english peas in the dish as well, So I added a few peas. This turned out much better than I thought or hoped for.

Donna4 months ago
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Why when a recipe needs oat flour why can’t it have both options? – how much oat flour or how much oats added to blender and made into flour. I keep oat flour on hand so I don’t have to make it and dirty my blender every time a recipe calls for oat flour.

James1 month ago
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A quick google search shows you the it’s a 1:1 ratio!

Sally Mather4 months ago
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Is the nutritional information available for this recipe?

TerriKelley5 months ago
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Why vinegar?

Theresa H.5 months ago
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Any type of acid helps brighten up the flavors. Vinegar or lemon juice is usually added to any soup or stew to finish it off.

Abby5 months ago
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Is the white wine vinegar necessary? Or is it just for flavoring?

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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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