This Shepherd’s Pie is the ultimate comfort food made deliciously vegan and gluten-free. This is a fresh take on a classic dish that’s just as comforting and satisfying.

The hearty veggies, tofu and walnut filling compliment the fluffy sweet potatoes and butternut squash topping. All these pack extra nutrition and flavour into this stunning recipe. Powerhouse foods like tofu, mushrooms, leeks and walnuts make the base and sweet potatoes, butternut squash and cashew puree make the blissful, creamy topping.

This vegan Shepherd’s Pie is very easy to cook and assemble. Set the sweet potatoes and butternut squash to in water to boil. While the potatoes cook, prepare the filling. Fry the onions, garlic and leeks in oil until soft and translucent. Add in the spices and mushrooms and heat until the mushrooms are soft. Then add in the mashed tofu, walnuts, herbs and cook until all combined. Pour this mixture evenly into the bottom of a greased baking dish and set aside. I placed a layer of sliced yellow zucchini between the filling and th topping for the extra veggie nutrition but this is optional.

To prepare the topping, puree the soaked cashews with just enough water to make a paste and set aside. Drain and mash the cooked sweet potato and butternut squash in a bowl. Add the cashew puree and herbs. Mix well to combine. Add salt and pepper to your taste. Spread this evenly onto the the filing and bake to deliciousness!

This recipe is extremely versatile:

• add in any of your favourite vegetables
• substitute lentils for tofu
• add plant-based milk instead of the cashew paste
• substitute more sweet potato for the butternut squash
• walnuts are optional

Links to my other tofu recipes:

• Crispy Air Fryer Tofu
• Gourd with Tofu
• Pasta with Creamy Tofu-Alfredo Sauce
• Savoury Tofu Korma with Fenugreek (Methi)
• Tofu Croquettes
• Tofu Steaks Glazed

Vegan Shepherd’s Pie

Servings

Ingredients

• 1 Sweet Potato cubed
• 1/2 Butternut Squash cubed
• 1 Medium onion chopped
• 3 Small Leeks thinly sliced White parts only
• 2 Cloves Garlic minced
• 4 Cups Mushrooms chopped
• 1 Block Firm Tofu mashed
• 1/2 Cup Walnuts chopped Optional
• 1 Zucchini thinly sliced (in rounds) Optional
• 1/2 Cup Cashews Soaked for several hours or over night
• 1/2 Teaspoon Himalayan salt (or pink salt) to taste
• 1 Teaspoon Cumin powder
• 1 Green chilli chopped Optional
• 2 Tablespoon Fresh Oregano chopped Or 1 Tablespoon Dry
• 2 Tablespoon Fresh Thyme chopped Or 1 Tablespoon Dry
• 1 Tablespoon Oil

Servings Ingredients 1 Sweet Potato cubed 1/2 Butternut Squash cubed 1 Medium onion chopped 3 Small Leeks thinly sliced White parts only 2 Cloves Garlic minced 4 Cups Mushrooms chopped 1 Block Firm Tofu mashed 1/2 Cup Walnuts chopped Optional 1 Zucchini thinly sliced (in rounds) Optional 1/2 Cup Cashews Soaked for several hours or over night 1/2 Teaspoon Himalayan salt (or pink salt) to taste 1 Teaspoon Cumin powder 1 Green chilli chopped Optional 2 Tablespoon Fresh Oregano chopped Or 1 Tablespoon Dry 2 Tablespoon Fresh Thyme chopped Or 1 Tablespoon Dry 1 Tablespoon Oil

Instructions

1. Preheat oven to 400°F for 15-20 minutes until the top becomes golden.
2. Place chopped sweet potatoes and butternut squash in a large pot and fill with water until they are just covered. Bring to a boil over high heat. Then reduce to medium and cook for 15-20 minutes or until they slide off a knife very easily when pierced.
3. While the sweet potatoes and butternut squash are cooking, prepare the filling.
4. Place a pan on medium heat and add the oil. When the oil shimmers add the onions, garlic and leeks and cook until soft and translucent.
5. Add in the spices, mushrooms and heat until the mushrooms soften (5-6 minutes).
6. Mix in the mashed tofu, walnuts, herbs and cook until all combined and fragrant.
7. Pour this mixture evenly into the bottom of a greased baking dish and set aside.
8. For the topping, drain and transfer the sweet potatoes and butternut squash into a large mixing bowl. Use a masher or fork to mash until smooth.
9. Puree the soaked cashews in enough water to make a soft and smooth paste (2-3 tablespoons).
10. Combine the cashew puree with the mashed topping. Add salt and pepper to taste. I also added some fresh thyme into the topping. Mix until smooth and all combined.
11. Layer the sliced zucchini (if using) onto the tofu filling and then spoon on the topping. Smooth down with a fork or spoon.
12. Place the baking dish into a preheated oven and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
13. At this time you can set the oven on broil and let the top brown for a crispier topping but watch is closely so it doesn't burn, 2-3 minutes is all it should take.
14. Remove it from the oven and let it set for 5 minutes before serving.