Vegan Shepherd’s Pie Print recipe Print with main photo Print text only Dietary Vegan, Vegetarian Meal type Entrée, Main Dish By author Jeff Cutler Ingredients Vegan Shepherd’s Pie: 10 sweet potatoes 2 zucchini 2 summer squash 1 red bell pepper 2 soy sausage 1lb spinach 4 Spanish onions 1lb fresh corn kernel roasted ½ cup green fresh herbs chopped 5 golden Yukon potatoes 2 tablespoons red chili flakes 3 tablespoons fennel seeds 1 can coconut milk 8oz soy margarine Salt and pepper to taste Cashew Cream Sauce 4 cups cashew nuts soaked in water 3 tablespoons nutritional yeast 2 tablespoons soy gluten-free tamari 32fl oz soy milk 2 tablespoons paprika Salt and pepper to taste Directions Vegan Shepherd’s Pie: Rinse the sweet potatoes in cold water, peel the skin, and cut them into big dices. Soak in the water, totally immersed. Repeat for golden Yukon potatoes. Bring them to boil in two different containers. While the potatoes are boiling, peel the onions, slice them thinly, and sauté in pan until brown in color. Mince the soy sausage—by hand or machine—and then sauté with the onions. Add the fennel seeds and chili flakes. Set aside. Dice the zucchini, summer squash, spinach, and pepper, and sauté in a different pan. Once the potatoes are boiled fully, drain in two different colanders. Mash them separately while adding coconut milk and soy margarine. Take a half hotel pan, spray with pan coating so the food doesn’t stick, and layer all the ingredients with mashed potatoes on top. Cover with silver foil and bake in the oven for 20 minutes at 350 degrees. Garnish with golden fried onions or fried sage leaf and serve with cashew cream sauce. Cashew Cream Sauce Drain the cashew from the water and transfer to a blender with the soy milk and other ingredients. Once blended, pour into a saucepan and warm on a low flame.