Go Back
+ servings
Print Recipe
5 from 4 votes

Vegan Mac and Cheese Shepherd's Pie

A classic vegan shepherd's pie but topped with creamy mac and cheese! Packed with veggies yet it's so comforting and so fun!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Cuisine: American, Vegan
Servings: 6 people


Shepherd's Pie Filling

  • 1 tbsp oil, or sub water
  • 1 brown onion, diced
  • 3 garlic cloves, crushed
  • 3 tbsps dried herbs, such as basil, thyme and oregano
  • 2 medium-size carrots, peeled and diced
  • 1 large red capsicum, peeled and diced
  • 1 x 400g canned tomatoes, whole or crushed
  • 1 cup vegetable stock or water
  • 1 x 400g canned brown lentils, drained
  • ½ cup green peas
  • Salt and pepper, to taste

Mac and Cheese topping

  • 1 ½ cups macaroni, gluten free if needed or any short pasta
  • 2 medium-size potatoes, peeled and chopped roughly
  • 1 medium-size carrot, peeled and chopped roughly
  • 1 ½ cups dairy free milk, such as almond, soy or coconut
  • ¼ cup vegan cheese, optional
  • 3 tbsp nutritional yeast
  • Salt and pepper, to taste


  • Preheat the oven to 180°C (350°F).

To prepare the filling:

  • Heat the oil in large oven-safe frypan over high heat.* Add the onion and sauté for 2 minutes or until softened. Add the garlic and herbs and sauté for 1 minute or until fragrant. Scoop out half the mixture and save it for the topping.
  • Add the herbs, carrots and capsicum to the fry pan. Saute for 5 minutes then add the canned tomatoes. Reduce the heat to medium then simmer for 15-20 minutes or until the vegetables are tender. Add some stock or water if the tomato is evaporating too quickly.

Meanwhile, to prepare the topping:**

  • Cook the macaroni in a large pot according to packet instructions. Drain and set aside.
  • Add the potatoes and carrot to the pot and cover with water. Boil for 15 minutes or until everything is extremely soft, then drain.
  • Add the cooked potatoes, carrot, milk, cheese (optional), nutritional yeast and reserved onion/garlic mixture to a stand blender. Blend until very smooth. Season with salt and pepper to taste.
  • Mix together the macaroni and sauce in a large bowl. Set aside.

To assemble:

  • Add the drained lentils and green peas to the filling and mix through. There should be some liquid in the mixture, like a watery stew.
  • Flatten the top of the filling. Scoop the mac and cheese on top and flatten.
  • Bake in the oven for 10-15 minutes or until the top is golden brown and the filling is bubbling.
  • Serve immediately. Store the leftovers in the frypan (make sure you cover it) or transfer to an airtight container and store in the fridge for up to 3 days.


* If you don't have an oven-safe frypan, any frypan will work. Scoop the mixture into a large casserole dish and top with the mac and cheese before baking.
** To save time with this recipe, cook the filling at the same time as the macaroni and sauce for the topping.
Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!