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Vegan and Dairy Free Shepherds Pie

Serves: 8 servings


  • 1 ½ lbs. Yukon gold potatoes
  • ¼ tsp. salt
  • 2 oz. Smart Balance® Original Dairy Free Butter
  • ½ tsp. Umami Sensations™ Mirepoix Powder
  • to taste white pepper
  • 2 oz. vegetable or canola oil
  • 8 oz. onion, cut in small dice
  • 1 tsp. No Added MSG Roasted Garlic Base
  • 1 lb. Gardein™ Beefless Ground
  • 6 oz. frozen corn kernels
  • 6 oz. frozen green peas
  • 6 oz. frozen cut green beans
  • 6 oz. chopped tomatoes
  • 2 tsp. tomato paste
  • 16 oz. Gluten-Free Vegan Demi-Glace Sauce Mix, prepared
  • 1 tsp. fresh Rosemary, stems removed, minced
  • 1 tsp. fresh thyme, stems removed, minced
  • 1 tsp. Umami Sensations™ Champignon Mushroom Extract Powder
  • 1 tsp. Umami Sensations™ Soy Sauce (wheat-free) Powder
  • 1 tsp. Umami Sensations™ Red Miso Powder
  • 3-4 oz. Daiya® Dairy Free Classic Blend Cheddar shreds
  • 3-4 oz. Daiya® Dairy Free Classic Blend Mozzarella shreds


  1. 1 While potatoes are cooking, in a large pan add oil heat until it shimmers.
  2. 2 Add onion and cook stirring frequently until onion just starts to turn golden brown.
  3. 3 Add cut carrots and cook until carrots start to get soft, then add rest of ingredients and blend well.
  4. 4 Place mixture in an oven proof casserole and “pipe” prepared potatoes on top, then dust with dairy free shreds.
  5. 5 Bake in a 350°F oven on a parchment lined sheet pan until internal temperature is at least 165°F and potatoes are browned.
  6. 6 Garnish with chopped scallions or parsley.


Value Added Suggestions:

To “Umamify” this recipe simply add, 1 tsp. each RC Umami Sensations® Mirepoix, Champignon Mushroom, Wheat Free Soy Sauce and Red Miso Powders.
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