Root Vegetable Shepherd’s Pie

INGREDIENTS (use organic wherever possible)

  • 2 medium potatoes, peeled and largely diced
  • 1 medium sweet potato, peeled and largely diced
  • 3/4 cup plain yogurt
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp olive oil (I prefer coconut oil)
  • 10 oz cremini mushrooms, cleaned, stemmed, and quartered
  • 1/2 medium yellow onion, medium dice
  • 2 medium carrots, medium dice
  • 1/2 medium celery root, medium diced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 cups mushroom broth or vegetable stock
  • 2 tbsp soy or tamari sauce
  • 3 tbsp water
  • 1 tbsp all-purpose flour

optional - peas, corn (use frozen and add to other vegetables before putting in baking dish)Root Vegetable Shepherds Pie


  • Heat oven to 350.
  • Place russet and sweet potatoes in a large pot of water (salt to taste) and bring to a boil. Simmer until just tender when pierced with a knife, about 5 minutes. Drain, then return potatoes to the pot. Mash coarsely; add yogurt, salt, and pepper; and stir until just combined. Set aside.
  • Heat oil in a large frying pan over medium heat. Add mushrooms and cook, stirring once, until browned, about 6 minutes. Add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until onions are transparent, about 3 minutes.
  • Add carrots, celery root, tomato paste, and thyme and stir to coat vegetables. Add mushroom broth and soy sauce and stir until combined. Bring to a simmer, stirring occasionally, and cook until vegetables are just tender when pierced with a knife, about 10 minutes.
  • Meanwhile, combine water and flour in a small bowl and stir until smooth. When vegetables are ready, add flour mixture, stir to combine, bring to a boil, and cook until sauce has thickened, about 1 minute. Season to taste with salt and freshly ground black pepper.
  • Place mixture in a 8 x 10 baking dish and spread mashed potato mixture over top. Put in heated oven and broil until the top starts to brown, about 5 minutes. Let cool 5 to 10 minutes before serving.