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Vegan Shepherd's Pie with Yam Mash, on chopping board surrounded by serving spoon, bowls and candles.
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5 from 4 votes

Vegan Shepherd’s Pie with Yam Mash (gluten-free)

Looking for a comforting but healthy dinner recipe? This delicious Vegan Shepherd's Pie is gluten-free, easy to make and tastes incredible!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: british, comfort food, gluten-free, healthy, vegan, vegetarian
Servings: 5 people

Ingredients

Filling

  • 1 medium onion, sliced thinly
  • 2 sticks celery, diced
  • 3 cloves garlic, crushed
  • 1 large carrot, diced
  • 1 medium aubergine/eggplant, diced
  • cups crushed tomatoes
  • 1 410ml can black beans (about 1½ cups), drained
  • 1 410ml pinto or romano beans, drained
  • cup vegetable broth (if using stock cubes, dissolve ½ a cube in ⅓ cup water)
  • tablespoon Braggs Soy Seasoning or tamari
  • ½ teaspoon coriander powder
  • 1 teaspoon dried mixed herbs
  • Salt and pepper to taste

Mash Topping

  • 1 extra large yellow/white potato (Russet,  Maris Piper or similar), cut into 2cm cubes
  • 1 extra large yam/sweet potato, cut into 2cm cubes
  • 3 tablespoon coconut oil or olive oil
  • Salt and pepper to taste

Instructions

  • Prepare all ingredients as instructed above.
  • Sauté the chopped onion in a large pan for 5 minutes on a medium heat. Use a little water to coat the pan so that the onion doesn’t stick.
  • Add the celery and garlic and continue to sauté for another 5 minutes.
  • Add the carrot, aubergine/eggplant, beans, crushed tomatoes, stock/broth, Braggs, coriander and mixed herbs to the pan and bring to a boil.
  • Reduce the heat and simmer – stirring frequently – for 15-20 minutes or until the vegetables are tender and cooked through. Remove from the heat and set aside.
  • For the mash, place only the yellow/white cubed potato in a medium saucepan and cover with water. 
  • Bring to a boil and simmer the potato for 5 minutes.
  • Add the yam/sweet potato to the saucepan and continue to simmer for 10 minutes, or until both types of potato are cooked.
  • Drain the water from the potatoes and add in the coconut oil and salt/pepper.
  • Mash the potatoes thoroughly with a potato ricer until they are fluffy and smooth.
  • Pour the pie filling into a deep oven-proof dish (about 12″x10″ is ideal) and spoon over the mash.
  • Use a fork to spread the mash evenly, ensuring it covers the filling.
  • Place the pie under your oven’s grill or broiler for 10 minutes until the top of the mash is crispy.
  • Serve with steamed broccoli, kale and any other greens you fancy!