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  • 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.

By Del Sroufe,


  • 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)


  • 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.

Comments (17)

(5 from 12 votes)

Recipe Rating

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Linda Aikey

I put sauteed mushrooms in with the white sauce part then add to vegetables and go from there. A touch of garlic powder in mashed potatoes works wonders.

Crissy Christian

This is a family favorite and easy to make! I use whatever vegetables i have in the fridge.


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.


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 Garland

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.


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!


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


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

Sharon Greene

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

Joe W Sing

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


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!


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.


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

Cindy Carubia

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.


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.


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 Clark


About the Author

Headshot of Def Sroufe

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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