Shepherd’s pie


Simple and incredibly delicious! I ate four servings. The fresh herbs really made this dish, which was adapted from Oh She Glows. Definitely will be making this again soon!


Shepherd’s Pie (for 8-9 people)

6 pounds potatoes, chopped

Non-dairy milk (I used almond)

1-2 tsp. salt

Black pepper


Chopped onion

Chopped garlic

Rosemary, oregano, and basil

8 carrots

A couple cups each of frozen peas and corn (sorry, didn’t measure)

1 cup water, with about a quarter cup soy sauce

3 tbsp flour

1 can beans

A couple handfuls walnuts

A few sprigs thyme

A few sprinkles paprika

Boil potatoes until soft, then mash with milk and a little oil. Season with salt and pepper to taste. While potatoes are cooking, sauté onion in oil for a few minutes until soften, then add carrots and cook for several more minutes over medium high heat until begin to soften. Add peas, corn, herbs and garlic and cook a few more minutes, until warm and fragrant. Whisk together water, soy sauce, and flour, then add to vegetables and cook for about 3-5 more minutes, until thickened. Puree beans and walnuts in food processor. Preheat oven to 425ºF, pour vegetables into a large greased baking pan and spread beans and then mashed potatoes on top. Sprinkle with thyme and paprika and bake for 30-35 minutes, until bubbly and beginning to turn golden (took only about 20 minutes in our crazy hot oven. Let cool 10 minutes, then enjoy!

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