Loaded Vegan Shepherds Pie
Recipe type: Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
Enjoy this hearty, scrumptious and healthy Loaded Vegan Shepherds Pie! This beauty is gluten free and vegan offering you a powerhouse of flavour that will not disappoint!
  • Mash Potato
  • 2-3 large sweet potatoes, peeled and chopped into large cubes
  • Avocado Tomato Mix
  • 1 avocado
  • 3 small-medium tomatoes, chopped
  • ½ Tbsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp ground paprika
  • Small handful fresh herbs of parsley, rosemary and oregano
  • Salt and pepper, to taste
  • Vegetable Mix
  • 2 Tbsp coconut oil
  • 1 large purple onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 large carrot, diced
  • 1 large zucchini, diced
  • 1 small-medium green capsicum, diced
  • 1½ cups purple cabbage, shredded then chopped
  • 2 celery stalks, trimmed and diced
  • Mash Potato
  • ¼ cup almond milk
  • 2 Tbsp coconut oil, solid or melted
  • 1 tsp ground turmeric
  • Salt and pepper to taste
  1. Preheat oven to 200°C (390°F). Grease a large rectangle roasting dish, set aside.
  2. Mash Potato
  3. Fill a large pot halfway up with water, bring to a boil. Once boiling, add cubed sweet potato, cook on high, uncovered, until tender. Drain and set aside once cooked.
  4. Avocado Tomato Mix
  5. Meanwhile, in a high speed food processor, add the flesh of the avocado, tomatoes turmeric, cumin, curry powder, paprika, fresh herbs, salt and pepper. Process on high until smooth and well blended, scraping down the sides if needed. Pour mixture into a clean bowl, set aside.
  6. Vegetable Mix
  7. Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add onion, sauté until translucent. Add garlic, cook for a further 2 minutes.
  8. Add remaining 1 tablespoon coconut oil, carrot, zucchini and capsicum to onion mixture, cook for 10 minutes or until just tender. Stir through cabbage and celery, cook for a further 5 minutes.
  9. Stir through prepared avocado and tomato mixture, cook on medium-high until heated through. Turn off heat.
  10. Spoon mixture into prepared roasting dish, spreading out evenly. Set aside.
  11. Mash Potato
  12. Mash cooked sweet potato.
  13. Stir through milk and coconut oil until smooth and creamy.
  14. Add turmeric and salt and pepper to taste, mix until well combined.
  15. Dollop mash over vegetable mixture in pan, evenly spread mash to completely cover, smooth top for an even finish.
  16. Cook in oven for 25 - 40 minutes or until mash has lightly browned.
  17. Remove and serve immediately whilst hot.
  18. Enjoy with a fresh garden salad on the side!
Store leftovers in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/loaded-vegan-shepherds-pie/