Simple Shepherd’s Pie

Simple Shepherd's Pie
Simple Shepherd's Pie

Have left over mashed potatoes in the fridge and don’t know what to make? This easy shepherds pie recipe is a great place to start. I love this meal — it’s a great way to repurpose ingredients and make one comforting meal. Topped with creamy mashed potatoes, once baked, they became ever so crispy on top with a slight golden tint to them. If you are looking for an easy meal during a busy week, then this is your go-to recipe.

Yields 3-4 servings


2 cups lentils, cooked

3 carrots, chopped

2 celery stalks, chopped

1/2 cup peas

1 Tbsp. tomato paste

1/2 cup red wine

1 tsp. dijon mustard

2 bay leaves

1 cup vegetable broth

1 tsp, fresh thyme

1 medium onion, chopped

2 cups mashed potatoes

1 Tbsp. avocado oil

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper


  1. In a frying pan on medium-high heat, add the oil, onions, celery, and carrots. Sauté for 7-10 minutes or until translucent, not browned.
  2. Turn to high heat, add the wine and deglaze pan. Cook for 1-2 minutes and reduce heat to medium.
  3. Add the cooked lentils, peas, tomato paste, Dijon, bay leaves, vegetable stock, thyme, and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes on low-heat.
  4. Preheat oven to 350 degrees F.
  5. One thickened, scoop mixture into a grease casserole dish. Top with mashed potatoes and optional smoked paprika. 
  6. Bake for 20-30 minutes or until top is golden brown.
  7. Serve and enjoy.

Chef’s tip: Feel free to add mushrooms to this dish!

Vegetable Pot Pie

Vegetable Pot Pie
Vegetable Pot Pie

This creamy and hearty vegetable pot pie is absolutely delicious! Made with fresh ingredients and a homemade pastry crust, this meal will surely wow yourself and your tummy. Having a plant-based alternative to the chicken pot pie has been on my list to re create. In this version I’ve used oyster mushrooms again as my mock “meat” as well as adding in some hemp seeds for an extra protein source. If you are in a hurry to make these, don’t hesitate to use a store bought vegan pastry crust- It works just as well.

Vegetable Pot Pie

Yields 4 servings


3-1/2 cups vegetable broth

2 garlic cloves, minced

1/2 cup King Arthur organic flour

1 cup butter

1 large onion, diced

1 cup fresh corn

1 cup fresh peas

1 celery stalk, chopped

2 cups russet potatoes, diced

2 large carrot, cut in rounds

1-1/2 cup plain almond milk

1/4 cup nutritional yeast

5 Tbsp. hemp seeds

1 tsp. thyme

4-5 cups shredded oyster mushrooms

1-1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp ground black pepper

Pastry Crust:

2-1/4 cups King Arthur all-purpose flour

1 cup vegetable shortening

5 Tbsp. cold filtered water

1 tsp. Vitacost Himalayan Fine Pink Salt


  1. In a pot, add the potatoes and carrots with some salt and cover with water. Bring to a boil and cook for 5-7 minutes, or until soft. Drain them and set it aside.
  2. Using that same pot, add the butter, onions, garlic and stir until tender. Stir in the seasonings and herbs, the flour and give a good mix. Slowly add the vegetable broth until it is well combined. Stir in the almond milk and bring to a boil so it thickens. 
  3. Stir in mushrooms, corn, peas, carrots, potatoes and remove it from the heat.
  4. Preheat oven to 400 degrees F.

Pie Crust:

  1. In a food processor, combine the flour with salt. Slowly add the butter and pulse until crumbly. Slowly add the cold water and pulse until dough forms. Wrap and place in the fridge for roughly an hour. 
  2. On a floured board, roll (4) 5.5″-in rounds, for each top. Place the mixture into the bottom of the pie dishes and top with the pie crust layer, sealing the sides.
  3. Make slits in the top to let the steam escape. 
  4. Bake for 30-35 minutes or until crust is lightly brown. Let sit for 10 minutes before cutting. 
  5. Serve immediately.

Chef’s tip: Using soy milk gives a more neutral flavor if you’d like instead of almond milk.

Black Bean Soup

Black Bean Soup
Black Bean Soup

Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!

Black Bean Soup

Yields 3-4 servings


4 cups black beans, soaked overnight

4 celery sticks, chopped,

1 cup minced onion

1 red bell pepper, chopped

1/2 jalapeno pepper or habanero, optional

1-2 Tbsp. avocado oil

3 garlic cloves, chopped

4 cups vegetable broth

2 cups freshly diced tomatoes

3 tsp. ground cumin

1-3/4 tsp. ground coriander

1 tsp. cilantro, optional

1-2 bay leaves

1 tsp. lime juice

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper


  1. In a pot, add the oil and onions and sauté for 3 minutes. Add the celery, bell pepper, jalapeño, garlic, and cook for an additional 2-3 minute or until translucent.
  2. Smash half of the black beans in a bowl. Add the whole and smashed beans to the pot, along with the broth, seasonings, and herbs. Bring to a boil and reduce to a simmer for 10 minutes covered.
  3. Remove the bay leaf from the soup and add the lime juice. Give a good stir.
  4. Serve and top with your choice of garnishes (green onions, cheese of choice, sour cream of choice, tortilla chips).

Chef’s tip: If you want to kick things up even further, add some hot sauce to the soup till desired spice level is met.