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Mushroom and Celeriac Shepherd’s Pie [Vegan, Grain-Free]

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This simple-to-make comfort dish is sure to please this fall. Celeriac, which takes the place of potatoes in the filling, is really nutritious-it’s high in dietary fiber and protein as well as many crucial vitamins and minerals.

Mushroom and Celeriac Shepherd’s Pie [Vegan, Grain-Free]



Cook Time



For the Filling:

  • 2 tablespoons coconut oil
  • 1 pint Shiitake mushrooms, quartered
  • 1 pint White Button mushrooms, quartered
  • 1 celery root, peeled and cubed in 1/2-inch squares
  • 3 stalks of celery, sliced
  • 2 carrots, peeled and cut on the bias
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 teaspoon thyme, dried
  • Salt and pepper to taste
  • 1 cup water (add more as needed)
  • 1 tablespoon nutritional yeast
  • 2 teaspoons arrowroot powder, sifted

For the Sweet Potato Topper:

  • 2 sweet potatoes, peeled
  • Salt and pepper to taste
  • 2-3 tablespoons unsweetened almond milk (optional)


To Make the Filling:

  1. In a medium saucepan, heat the coconut oil and add the diced onion and garlic.
  2. Sauté for 3 minutes until onion is translucent.
  3. Add the mushrooms, carrots, celery, and celery root. Sauté until vegetables are barely tender.
  4. Add the white wine and cook until wine is reduced.
  5. Add the water, nutritional yeast, and arrowroot powder. Bring to a simmer and cook 5-10 minutes until the mixture has thickened and the vegetables are tender.

To Make the Sweet Potato Topper:

  1. Fill a medium saucepan with water to completely cover the peeled sweet potatoes.
  2. Cook on low until tender to the center (about 20-30 minutes).
  3. Drain and mash the sweet potatoes with a whisk.
  4. Season with salt and pepper to taste and a splash of unsweetened almond milk if desired.

To assemble the Shepherd’s Pie:

  1. Pre-heat the oven to 350°F.
  2. Place the filling in an oven safe 9×9-inch baking dish. Top with a layer of the mashed sweet potato.
  3. Place the dish uncovered in the oven for 15-20 minutes or until the center is hot and the sweet potato topping is gently browned.





Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plantcraft. She gets inspired by seasonal produce and cuisines from all over the world!



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