Vegan Shepard's Pie

By Darryl Payne, Jr. – March 1, 2017
Photography by Weston Carls


1) Using a store-bought pie dough, punch out 2- to 4-inch circles. 2) Place in oven-safe ring molds of respective size, poke with a fork multiple times and bake in a 350-degree oven for 7 minutes. 3) Keep the baked pie shell in the mold and spoon filling to at least 2 inches high. 4) Cut a small tip from the bag that contains the fauxtatoes and pipe in any form on top of the pie filling. 5) Refrigerate for at least thirty minutes, then slowly remove the mold. To reheat: place in a 350-degree oven for 5 minutes.

Pie Filling

1 Tbsp olive oil
2 sticks of celery, 
small diced
1 red onion, small diced
2 cloves of garlic, minced
4 sprigs of rosemary 
1 Tbsp whole cumin seeds
4 sundried tomatoes, roughly chopped
1 can any beer
1 vegetable stock cube
1 small can cooked lentils
1 small can chickpeas
1 handful of seasoned breadcrumbs (or substitute with panko if you want a gluten-free option)

How to Make It 

1) Place a pan on a medium heat, combine oil with the celery, red onion, garlic, rosemary sprigs and cumin seeds. Cook for 10 minutes stirring constantly until translucent and soft; remove rosemary and discard.  2) Add the sundried tomatoes, cook for another 3 minutes; add the beer, turn the heat up, and let the alcohol evaporate.  3) Add the chickpeas, lentils, and vegetable stock cube. Stir to combine and finally, toss in the breadcrumbs. 4) Let simmer for 5-10 minutes until slightly thickened.

Cauliflower “Fauxtatoes”

1 head cauliflower, broken into florets
1 tsp garlic powder
1 tsp sea salt
1 tsp pepper
2 Tbsp full-fat coconut milk or almond milK

How to Make It 

1) Steam cauliflower florets until just past fork-tender. 2) Once cooled, mash with a hand masher first, then smooth to mashed potato consistency with an electric hand mixer or blender with the remaining ingredients. 3) Place in a piping or sandwich bag and set aside,  combine wheat germ and flax seed in a bowl and whisk egg whites in another.



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