Eating for Health This vegan shepherd’s pie combines some traditional shep pie elements with plenty of vibrant, green kale. It's comfort food with a healthy twist.

Published on December 26th, 2016 | by Becky Striepe


Easy Vegan Shepherd’s Pie – Healthy Comfort Food

This vegan shepherd’s pie combines some traditional shep pie elements with plenty of vibrant, green kale. It’s comfort food with a healthy twist.

This vegan shepherd’s pie combines some traditional shep pie elements with plenty of vibrant, green kale. It's comfort food with a healthy twist.

Holiday food can be heavy and unhealthy, so this week you might be wanting to focus on good-for-you eats. This vegan shepherd’s pie is one of my family’s favorite dishes. It’s a cozy, comforting meal that’s sneakily healthy.

Note: Worried about the tofu in this recipe? Let Tanya’s deep dive into soy and health put your mind at ease! Now that you’re ready to embrace the tofu, check out these awesome tofu recipes at Vibrant Wellness Journal!

Vegan Shepherd’s Pie

Yield: 4-6 Servings


  • white or red potatoes, cooked (They should each be about the size of a tennis ball.)
  • 3/4 cup soy or almond milk
  • 2-4 tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 2 additional tablespoons olive oil, to saute
  • 1/2 of a sweet onion, chopped
  • 1 cup carrots, chopped
  • 3 cloves garlic, minced
  • 1 block firm or extra firm tofu
  • 1 bunch dinosaur kale, chopped
  • 1/2 cup dinosaur corn kernels – fresh, frozen, or canned is fine
  • 1/2 cup frozen peas
  • 1/2 cup water
  • 1 cube vegetable bouillon (Low sodium is fine, if you prefer. I used Not-Chick’n cubes.)
  • 2 teaspoons herbes de Provence

Cooking Directions

  1. Preheat the oven to 350F.
  2. In a large bowl, mash up the potatoes with the soy milk, the 2-4 tablespoons olive oil, nutritional yeast, and garlic powder. Season with salt and pepper, to taste. Set this aside.
  3. In a Dutch oven (or something else that can go stovetop to oven), heat the remaining 2 tablespoons of olive oil on medium high heat. Add the onions, carrots, and garlic, and cook, stirring occasionally, until the onions start to brown, about 5 minutes.
  4. Meanwhile, press your tofu in the EZ Tofu Press. When the tofu is compressed by 1/2″ – 1″, dice it up and add it to the pan.
  5. Cook for a few minutes, then add the remaining ingredients. Give everything a good stir, cover the pot, reduce the heat to medium low, and let the veggies stew in there for 5-7 minutes. You’re waiting for the kale to turn bright green and start to wilt. Different pans will take different amounts of time. How long the frozen veggies sat out before you added them can also impact the cooking time here.
  6. Turn off the heat, and use the back of your spoon to pat down the veggie/tofu mixture until it has a flat-ish top. Spread the mashed potatoes over the top of your veggies, and transfer the pot to the oven.
  7. Bake for 30-35 minutes, until the potatoes start to brown on top. Let the shepherd’s pie sit for about 10 minutes before serving.

Republished with permission from Glue & Glitter

Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!

Tags: , , , ,

About the Author

My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone!. If you like my work, you can also find me on Twitter, Facebook, and .

Comments are closed.

Back to Top ↑
  • Support our Site!

  • Let’s Connect!

  • Popular Posts & Pages

    Whether you are looking to completely give up animal products or just want to try eating vegan some of the time, we want to support you! Below, you’ll find articles answering some common questions about vegan cooking and nutrition. If you don’t see your question answered below, please get in touch with us! We are happy to investigate for you!

    Find out what's in season now, plus get plenty of recipe inspiration to help you make the most of every season's beautiful, local fare.

    I love infographics. When I came across this one about what, how, and when to plant vegetables, I thought I’d share. Keep reading after the pic for a few of my own lessons learned.

    Top Sustainable Food Jobs of the Week.

    Looking for an all vegan grocery store? Even if you’re not lucky enough to have one in your town, there are lots of online options for vegan grocery shopping.

  • Search the IM Network

  • The content produced by this site is for entertainment purposes only. Opinions and comments published on this site may not be sanctioned by, and do not necessarily represent the views of Sustainable Enterprises Media, Inc., its owners, sponsors, affiliates, or subsidiaries.