Plant-Based Shepherd's Pie | Deliciously Dairy-Free

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Plant-based Sheperd's Pie

Shepherd’s Pie is the excuse we’ve all been looking for to eat more mashed potatoes. Go on, and enjoy your favorite spud with this dairy-free and plant-based Shepherd’s Pie recipe.


  • 1 cup Daiya Cheddar Cutting Board Style Shreds
  • 1 tbsp olive oil
  • 1 lbs crimini mushrooms, sliced
  • 1 small onion, minced
  • 1 cup green lentils, cooked
  • 2 tbsp gluten-free all purpose flour
  • 3 cups Vegetable Stock
  • 1 tbsp vegemite, (can be substituted for miso paste)
  • 1 tbsp fresh thyme
  • salt and pepper to taste
  • 4 cups frozen mixed vegetables
  • 4 medium Large Diced Sweet Potatoes, diced
  • 1 tbsp buttery spread
  • 1 splash dairy-free milk of choice


Preheat oven to 375 degrees F

In a large pot on medium heat cook minced onions in olive oil until tender. Add sliced mushrooms and cook until softened.

Add gluten free all purpose flour to mushroom mixture and combine until well coated. Add lentils and slowly add vegetable stock so that the flour disolves without clumping. Add thyme and vegemite.

Add frozen vegetables to the pot and cook until heated through. Pour the vegetable mixture into a large baking dish.

As you are cooking the vegeatble mixture boil potatoes until tender. Drain and place in pot with buttery spread, dairy-free milk of choice, Daiya Shreds, salt and pepper. Mash potatoes and top vegetable mixture in baking dish.

Bake for 25 minutes then allow to cool and serve.

Tips for cooking with Daiya

55 min
Total Time
30 min
Prep Time
25 min
Cook Time

Free of these allergens

Tree Nuts

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