Shepherdess Pie

RECIPE BY: Must Love Herbs

It’s just like Shepherd’s Pie only better (because no farm animals were harmed to make it!). Shepherdess Pie is a unique twist on the classic favourite. Our version has more protein, less fat, and fewer calories so you can enjoy your holiday dinner without needing a nap afterwards. Lauren from Must Love Herbs lives up to her name by using fresh herbs to make this dish pop. If you don’t have any on hand you can also use dried!

Serves 4-6


  • 4 medium russet potatoes (peeled and roughly chopped)
  • 1 small onion (diced) 
  • 4 cloves of garlic (minced)
  • 1 cup carrots (diced) 
  • 3 cups portobello mushrooms (roughly chopped) 
  • 1 1/2 tbs fresh sage (roughly chopped)
  • 1 tbs fresh thyme (removed from stem)
  • 1 tbs fresh rosemary (removed from stem & roughly chopped) 
  • 1/3 cup plant based butter
  • 1/4 cup unsweetened almond milk
  • 1 1/2 cups quinoa – cooked measurement
  • 2 tbs olive oil
  • 1/3 cup vegan Pinot Noir
  • 1 tbs cornstarch
  • 1 tbs water
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • Chives for garnish


  1. Prepare the vegetables and herbs according to ingredients list notes. In a large pot cover potatoes with water. Bring to a boil. Turn down heat and allow potatoes to boil 20 minutes or until they become fork tender. Drain the potatoes. Put the cooked potatoes, plant butter, and almond milk in a medium sized mixing bowl. Using an electric mixer whip the potatoes until smooth and creamy. Set aside and allow to cool. 
  2. Prepare quinoa according to package directions. 
  3. Preheat oven to 400°
  4. While quinoa cooks add 2 tbs olive oil into large skillet. Add the onions, garlic and carrots and cook on medium heat for 5-7 minutes or until vegetables have started to soften. Add in the mushrooms and cook for an additional 2-3 minutes. Once mushrooms have softened slightly add the herbs and wine. Stir to incorporate. Make sure to scrape the bottom of the pan to get any caramelized bits. In a small bowl mix together the water and cornstarch. Pour the cornstarch slurry into the pan with vegetable. Add in the peas, vegetable broth, and cooked quinoa. Cook an additional 2 minutes. Remove from heat and allow to cool. 
  5. Once filling has cooled pour it into an oven safe baking dish. Carefully spread the mashed potatoes over the filling making sure to not mix the two together. Bake for 20 minutes or until potatoes become golden and sides begin to bubble. Remove from oven and garnish with chives. Enjoy!