mashed potatoes


  • 2 pounds (900 g) yukon gold potatoes, peeled and chopped

  • 1⁄3 cup (80 ml) unsweetened nondairy milk

  • salt and pepper to taste

  • 2 tablespoons olive oil

  • crackers fine herbs


shepherd's pie filling

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 4 cloves garlic, chopped

  • 2 celery stalks, diced

  • 2 carrots, diced

  • 500 g chopped mushrooms

  • 2 tablespoons tomato paste

  • 1 teaspoon of paprika powder.

  • 2 tablespoons dried herbs (i used a mixture of thyme, rosemary and parsley).

  • 3⁄4 cup (150 g) dried green or brown lentils, rinsed and drained.

  • 2 tablespoons flour, arrowroot, or cornstarch

  • 3 tablespoons liquid aminos sauce

  • 1 cup (250 g) tomato passata or crushed tomatoes

  • 1 1⁄2 cup (360 ml) vegetable broth, or more as needed

  • 1 cup (150 g) peas

  • salt and pepper to taste


* note: you can change the vegetables to your liking.




mashed potatoes

  1. peel the potatoes (or leave the skin on and wash them if you prefer). put the potatoes in a large pot, cover with water and bring to a boil. simmer for about 20-30 minutes, or until the potatoes are tender (check with a knife).

  2. once cooked, drain and return them to the pot and let them steam dry with the lid off.

  3. add the dairy-free milk and vegan butter to the pot and mash until creamy. cover and set aside.

shepherd's pie filling

  1. while the potatoes are cooking, prepare the filling.

  2. heat the oil in a large skillet and sauté the onions, carrots and celery for about 3-5 minutes, until they begin to brown. add the mushrooms and continue cooking for a few minutes, until the mushrooms have released most of their water. then add the garlic and sauté for another minute, stirring frequently, until fragrant.

  3. now add the tomato paste, paprika powder, dried herbs, lentils and flour and stir well to combine. pour in the liquid aminos sauce, followed by the tomatoes and vegetable stock, and stir again. cook covered for about 20 minutes, or until the lentils are tender (check package directions) and the sauce has thickened. finally, stir in the peas and season with salt and pepper to taste.


assemble the pie

  1. preheat the oven to 200 °c (392 °f).

  2. put the lentil sauce in an ovenproof dish. then put a layer of mashed potatoes on top and smooth the top evenly with the back of a spoon. next, use a fork to rough up the top creating your favorite pattern. finally, brush with a little oil or sprinkle with vegan parmesan for even more crispiness.

  3. bake for 20-30 minutes, or until the top starts to brown.

  4. crush the crackers to decorate on top

  5. let cool slightly before serving. (the more it cools, the more it will thicken).

  6. enjoy.

storage: leftovers can be kept covered in the refrigerator for up to 5-6 days. for longer storage, freeze for 2-3 months.

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