• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Main Dishes

    Shepherd’s Pie Pizza

    Published: Sep 15, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Some people are born to rock ’n’ roll. Others are born to ride. I was born to put mashed potatoes on pizza. I’ve done it so many ways I can’t even remember them all, but this was my favorite. Mashed potatoes, carrots, peas, and plenty of savory herbs make an unusually hearty cross between shepherd’s pie and pizza. Recipe contributed by Natalie Slater, from Bake and Destroy: Good Food for Bad Vegans; photo by Celine Steen. Reprinted by permission of Page Street Publishing © 2013.

    Makes: One 14-inch pizza

    • 1 prepared whole-grain 14-inch pizza crust

    "Sauce":

    • 1 pound Yukon Gold potatoes
    • ½ cup finely chopped red onion
    • 2 cloves garlic, minced
    • Splash of oil, for sautéing
    • ¼ cup plain vegan creamer (soy or coconut) or nondairy milk
    • 2 tablespoons vegan margarine
    • ½ teaspoon dried rosemary
    • ½ teaspoon dried thyme

    Topping:

    • 1 carrot, diced
    • ½ cup peas (fresh or frozen)
    • ½ cup chopped cauliflower
    • ½ cup green beans
    • ½ cup sliced mushrooms
    • 2 tablespoons vegan margarine
    • 2 tablespoons all-purpose flour
    • ½ cup vegetable broth
    • 2 tablespoons chopped fresh sage
    • Salt and freshly ground black pepper

    Preheat your oven to 450° F, bake the pizza crust for 3 to 4 minutes, then remove from the oven, leaving the stone inside, and set aside.

    Make the “sauce”: Peel the potatoes and cut into ½-inch dice. Place in a saucepan and cover with cold water. Cover the pan and over high heat, bring the water to a boil. Then lower the temperature to a simmer and cook the potatoes until you can easily smash them with a fork or tongs, 15 to 20 minutes.

    Sauté the onion and garlic with a splash of oil in a small pan over medium heat, until tender, 3 to 5 minutes.

    Shepher's pie pizzaDrain the potatoes and place them in a large bowl with the garlic, onion, soy creamer, margarine, rosemary and thyme. Use a potato masher to mash everything together—some lumps are fine! (You can also use a food processor, but be aware that will result in a gluey mashed potato!)

    Make the topping: Steam the carrot, peas, cauliflower and green beans until tender. In a large saucepan over medium heat, combine the steamed veggies, mushrooms, margarine, flour, vegetable broth, sage, and salt and pepper to taste. Cook until a thick sauce forms, about 3 minutes, and set aside.

    Spread the potato mixture over the pizza crust and top with the vegetables and salt and pepper to taste.

    Bake for 15 to 20 minutes, until everything is warm and toasty. Let stand for a couple of minutes, then cut into 8 wedges to serve.

    • Explore more of VegKitchen’s Easy Pizza Recipes.
    • Find more of VegKitchen’s Vegan Dinner Recipes and Pizza Dinner Recipes.

    More Vegan Main Dishes

    • vegan sloppy joes
      Vegan Sloppy Joes - with Pinto Beans and Quinoa!
    • vegan cream of asparagus soup
      Vegan Cream of Asparagus Soup
    • vegan greek pasta salad
      Vegan Greek Pasta Salad
    • vegan creamy mushroom pasta
      Vegan Creamy Mushroom Pasta

    Reader Interactions

    Comments

    No Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media