Vegan Shepherd’s Pie

Posted By fiftyfitamazing on Dec 27, 2018 | 0 comments

Nectar Summer Sale

After all of the hustle and bustle during the holiday season I needed a quick and easy dinner for my family and wanted something hearty and traditional to go with the cold weather.

But….it has to be vegan and healthy of course!

I decided to make a Shepherd’s Pie but keep it healthy. Healthy and Hearty are my two favorite words in winter.  Shepherd’s Pie is such a traditional comfort food.  I prepared mine in a cute little half quart Temptations casserole dish.  This serves two but feel free to multiply as needed to serve your favorite army.

If you aren’t a fan of sweet potatoes, use a russet or yellow instead.  I also used Empire Potato Leek in place of the traditional Cream of Mushroom in most recipes.  This is the same brand I use in my Cheater Potato Soup.  This dish is so yummy!  

Just look at how gorgeous and bubbly it is!  

Vegan Shepard’s Pie
Rate this recipe

Category: Entree

Cuisine: American, Vegan

Yield: 2

Calories per serving: 117.85 kcal

Fat per serving: 0.41 g

Saturated fat per serving: 0.08 g

Carbs per serving: 26.0 g

Protein per serving: 3.26 g

Fiber per serving: 4.69 g

Sugar per serving: 4.52 g

Sodium per serving: 144.44 mg

Vegan Shepard’s Pie


  • 1 Cup Empire Potato Leek Soup
  • 1 Cup Frozen Mixed Vegetables
  • 1 Cup Mashed Sweet Potato
  • 1 Cup Boca Crumbles
  • Dash of Salt
  • Two Turns Fresh Ground Pepper


  1. Preheat Oven to 400 Degrees
  2. Peel a large sweet potato and cut into cubes.
  3. Steam sweet potato in small covered pan with water until tender and easily mashed.
  4. Add Potato Leak Soup, Boca Crumbles, and Mixed Veggies to small casserole dish and mix together.
  5. Season with Salt and Pepper
  6. Top with Mashed Sweet Potato
  7. Cook at 400 for 45 minutes or until dish is bubbly
  8. Enjoy!
Nutrition label for Vegan Shepard’s Pie

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