Name: Shepherd’s Pot Pie
Total time: 90 min
Ingredients: 4 large russet potatoes (about 2 pounds), peeled and cut into large chunks; Sea salt; 2 large yellow onions, finely diced; 3 large carrots, diced; 3 cups frozen peas; 3 cups frozen corn; 4 cups frozen broccoli florets; 6 tablespoons arrowroot powder; 4 cups unsweetened, unflavored plant milk; 1⁄4 cup nutritional yeast; Freshly ground black pepper; Chopped fresh chives, for serving (optional)

Ready In: 90 minutes
Makes one (9×13-inch) pot pie
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A close friend of mine loves to eat my vegetable pot pie with mashed potatoes on top. This recipe is a great way to find out why.

From The Forks Over Knives Plan

By Del Sroufe, Nov 16, 2015

Ingredients

4 large russet potatoes (about 2 pounds), peeled and cut into large chunks
Sea salt
2 large yellow onions, finely diced
3 large carrots, diced
3 cups frozen peas
3 cups frozen corn
4 cups frozen broccoli florets
6 tablespoons arrowroot powder
4 cups unsweetened, unflavored plant milk
1⁄4 cup nutritional yeast
Freshly ground black pepper
Chopped fresh chives, for serving (optional)

Instructions

Preheat the oven to 350°F.
Place the potatoes in a large pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and cook until the potatoes are tender when pierced with the tip of a sharp knife, 12 to 14 minutes. Remove the pot from the heat and drain off all but 2⁄3 cup of the cooking water. Use a masher to mash the potatoes well. Season with salt to taste, and set aside.
Cook the onions and carrots in a large sauté pan over medium-high heat, stirring occasionally, until the onions are translucent and beginning to brown, 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
Add the peas, corn, and broccoli. Cook until heated through, about 5 minutes.
Meanwhile, combine the arrowroot powder with the plant milk in a medium bowl, and whisk until well blended. Add the mixture to the vegetables along with the nutritional yeast, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
Transfer the vegetable mixture to a 9×13-inch pan. Spoon the mashed potatoes evenly over the top.
Bake until bubbly and lightly browned, about 1 hour. Sprinkle with the chopped chives, if desired, and serve hot.

(11)

15 Comments

Comments (15)

(4.18 from 11 votes)

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Cheryl5 months ago

Good base recipe but a bit bland. Next time will add more spices like garlic, rosemary and thyme. I used broccolini instead of broccoli which worked well. I followed the comment below and added paprika and parsley for color on top. With a few minor tweaks, this will work well and I think we’ll make it often. We always avoid salt and this recipe works just fine with extra pepper and no salt, if you add a little extra nutritional yeast.

Mike5 months ago

This is an easy comfort food recipe that is fantastic! I am not vegan and I would eat these any day of the week when I am in the mood something warm and savory!

Mari Garland5 months ago

Recipe takes longer to prepare than I expected, allow an hour of prep before it goes in the oven. Use a wok or a LARGE pan for the veggies. I used fresh broccoli crowns. Diced the broccoli stems and sautéed with the onions & carrots but reserved the florets and used them as a bottom layer in the casserole so they didn’t end up mushy. Based on previous reviews, I added 1 t thyme, 1 t oregano, 4T fresh chopped cilantro, 2 T minced garlic, 1/2 t sage to the veggies during the sauté. Sprinkled some salt, pepper & garlic powder into the mashed potatoes and sprinkled the top of the whole casserole with paprika and parsley to add color to the mashed potato topping. This is a lot of food for a family of 4. I would cut recipe in half next time to reduce leftovers.

Roger5 months ago

So this recipe inspired us. We made it but added some seasoning to give it some much needed flavor ( the base recipe looks terribly bland). We add rosemary, thyme, sage , garlic, Trader Joe’s mushroom seasoning in addition to salt and pepper. We also indulged by adding impossible meat, but if you want a truly whole food recipe skip it or add tofu/ tempeh. It turned out awesome! A new favorite for sure!!! Thanks for the recipe!

Judith5 months ago

Could tell by reading recipe it was going to require more seasoning . Thyme , garlic , black pepper and cilantro .

Amy7 months ago

I always add garlic, rosemary and thyme to my shepherds pie. It’s bland without it.

Sharon Greene7 months ago

I had such high hopes for this one; sadly, it was a big, bland disappointment.

Joe W Sing11 months ago

As much as I like Broccoli, dump it and add mushrooms.

Constance1 year ago

Omg cant wait to try!! This sounds so good and pure and nutritional.

I wonder if the oven part is important? does it change the tastes or something? Because the oven we have are really bad!

Sarah6 months ago

I used some umami seasoning from Trader Joe’s (a mushroom salt blend) and added more nutritional yeast than called for. This added a lot of much needed savory flavor! Otherwise an excellent recipe.

Linnea2 years ago

Just the autumn comfort family dinner I was hoping for. Thank you!

Cindy Carubia2 years ago

We loved this recipe – I made a few modifications which made it easier and truly taste like a dish from a restaurant.
I made a simple vegan crust for the bottom – that made it heavenly. I only needed one large onion. I used two small packages of frozen organic vegs, threw in a half package of cubed tofu while sautéing onion. The mashed potatoes on top were yummy! It only needed 30 minutes to bake at 375.

Donna2 years ago

It was so bland. I had even added some minced garlic and onion powder to spice it up while cooking. I expected a savory flavor but it was just bleh. Will not be making this again.

Mo2 years ago

Absolutely delicious! I replaced the nutritional yeast (not a fan) with soy sauce (1/8c) and used cornstarch instead of arrowroot and was not disappointed.

Mike Clark2 years ago

Delicious!!

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Shepherd's Pot Pie

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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