Think crustless pot pie with a shepherd mashed potato topping. This made 4 servings. So cheap, filling and easy to make!

Shepherd’s Pot Pie [Vegan]

Cooking Time




  • 1/2 bag frozen mixed veggies
  • 4 potatoes
  • 2 cups water
  • 2 tablespoons bouillon
  • 1 tablespoon italian spices
  • cayenne
  • 7 tablespoons oil
  • onion/garlic powder
  • 2 tablespoons corn starch


  1. Peel and chop a ton of potatoes. Boil til soft (about 25 minutes) and drain.
  2. Make gravy by mixing water, bouillon, 3 TB oil, spices together in a large pot. Cooked potatoes will be added to this pot so make sure it’s big enough. I added the corn starch at this point while the water was still unheated. Mix well before bringing to the stove.
  3. Once water starts to boil the corn starch should thicken everything up. If too thick add more water. If too thin dissolve 1-2 tablespoon of corn starch with 1-2 tablespoon of water then add to pot.
  4. Mix frozen veggie into the gravy
  5. Add at least half of the potatoes or more into the gravy
  6. Mash left over potatoes.
  7. Pour gravy with veggies into a casserole dish. Add mashed potatoes on top. The more peaks and texture to your mashed potatoes the better the edges will brown.
  8. Bake at 400ºF for about 45 or until the top looks golden.