1 hour, medium, Serves 6
A Big Mountain shepherd's pie - made with sweet potato and Lion's Mane Mushroom Crumble!
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Our crumbles make for the perfect texture to sub in a shepherd's pie


  • 10-13 Potatoes (approx 600g)
  • 2-3 Sweet Potatoes (approx 500g)
  • 2 tbsp Vegan Butter
  • ½ cup Parsley, diced (optional)
  • 1 tbsp of Olive Oil
  • 1 medium Onion, diced
  • 2 medium Carrots, diced
  • 4 stalks of Celery, diced
  • 4 cloves of Garlic, diced
  • 1 package of Lion’s Mane Mushroom Crumble
  • ¼ cup Sundried Tomatoes, roughly chopped
  • ½ tbsp dried Rosemary (or 1 tbsp fresh)
  • 2 tsp fresh Thyme, diced (plus 3-4 sprigs)
  • 1 cup frozen Peas
  • 1 cup Vegetable Stock
  • ½ tbsp Soy Sauce
  • ½ tbsp Worcestershire Sauce
  • 2-3 sprigs of fresh Rosemary (optional)
  • Salt & Pepper

Recipe Preparation

  1. Prepare the potatoes by peeling and chopping into cubes making sure that they are all similar in size. Add the yukon gold potatoes to a large pot of cold salted water. Bring them to a low boil on medium high heat and cook for 15 minutes then add the sweet potatoes and continue to cook for an additional 10 minutes.
  2. Drain the potatoes then add them back to the pot. Toss in the vegan butter, a generous sprinkle of sea salt, and black pepper. At this time you can add the parsley if desired. Mash until smooth, then set aside. Taste and adjust seasoning if necessary.
  3. While the potatoes are cooking, preheat the oven to 400 and start to prepare the filling. In a large oiled skillet over medium heat, add the onions, garlic, carrot, and celery. Sprinkle with salt and pepper then cook for 5 minutes. Next add the Lion’s Mane Mushroom Crumble and continue to cook for 3-5 minutes. Toss in the spices (thyme and rosemary), sun dried tomatoes, and peas. Add the stock and mix everything together so that all the flavours are combined. Finally add in the soy sauce and worcestershire sauce and again stir everything together. Taste and adjust seasoning if necessary.
  4. Transfer the filling to a baking dish then spread the mashed potatoes on top. Use the back of a spoon or a spatula to smooth the mashed potatoes. Sprinkle lightly oiled sprigs of thyme and rosemary on top and bake in the oven for 10-15 minutes. Broil on high for 2-3 minutes or until golden.