CHi Italian Herb Shepherd's Pie

CHi Italian Herb Shepherd's Pie

Tired of boring, bland vegetables at the holiday dinner table? Maybe you can’t even eat the mashed potatoes because it’s topped with cheese, so you‘re stuck with a plate piled high with asparagus. I mean asparagus is great and all ... but c’mon!

Time to turn the tables! This holiday, fool your meat-lovin’ friends and family with this Shepherd's Pie so delicious, they’ll be in disbelief, saying: “This is vegan?!!” To which you reply: “Pork yeah! It’s plants!” 

Ready in 45 min (15 min prep, 30 min cook)

Serves 6


  • 1 package CHi Italian Herb 
  • 3 pounds yukon gold potatoes, partially peeled
  • 3-4 tbsp vegan butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 10 oz bag frozen mixed peas and carrots

STEP 1 Cut potatoes in half. Place in a large pot and fill with just enough water so that potatoes are covered. Bring to a low boil on medium high heat. Add salt. Cover and cook for 20-30 minutes (until very tender).

STEP 2 While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 9×13 pan (or a similar sized baking dish).

STEP 3 Once the potatoes are done, drain the pot thoroughly and transfer to a mixing bowl. Use a masher or large fork to mash until smooth. Add vegan butter, and season with salt and pepper. Cover loosely and set aside.

STEP 4 For the filling, place CHi Foods Italian Herb plant-based pork in a pan on medium heat and sauté along with onions, garlic, and frozen peas and carrots. Cook for about 5 minutes --  until the onions and garlic are lightly browned and caramelized.

STEP 5 Add 2-4 tbsp of mashed potatoes to the CHi filling mixture and combine.

STEP 6 Transfer the filling into the oven-safe baking dish and top with mashed potatoes. Smooth down with a fork and season with salt and pepper.

STEP 7 Place on a baking sheet and bake for 10-15 minutes (until the potato layer is lightly browned). Serve and enjoy!

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