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Shepherds Mac

Shepherd’s Mac

If you enjoy both shepherd’s pie and mac uncheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.
Course Main Course
Cuisine American
Keyword vegan mac and cheese,, vegan shepherd's pie
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 servings
Author Robin Robertson



  • 1 tablespoon (15 ml) olive oil
  • 21/2 cups (175 g) chopped mushrooms
  • 21/2 cups (495 g) cooked lentils
  • 21/2 cups (338 g) frozen mixed vegetables steamed
  • 2 tablespoons (30 ml) tamari divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and ground black pepper to taste


  • 16 ounces (454 g) radiatore or other small pasta


  • 21/2 cups (600 ml) water
  • 1 large russet potato peeled and diced
  • 1 small carrot chopped
  • 3/4 cup (105 g) unsalted raw cashews
  • 1/2 of a small yellow onion chopped
  • 2 garlic cloves smashed
  • Salt to taste
  • 1/2 cup (30 g) nutritional yeast
  • 2 tablespoons (28 g) vegan butter
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/2 teaspoon prepared yellow mustard
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon smoked paprika
  • Ground black pepper to taste


  • Toasted panko bread crumbs


  1. Preheat the oven to 375°F (190°C).
  2. To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
  3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
  4. To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
  5. Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
  6. Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
  7. Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Spread the pasta mixture on top.
  8. To finish: Sprinkle the top with the toasted panko bread crumbs. Bake for 20 minutes. Serve hot.

Recipe Notes

Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.