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WayFare Shepherd's Pie

Shepherd’s Pie

This classic comfort food is packed with good-for-you veggies and topped with creamy, cheesy mashed potatoes.

Makes 6 servings

Mashed Potatoes:

1lb 8oz bag of potatoes

2 Tbsp WayFare Butter

½ cup WayFare Sour Cream

½ cup WayFare Cheddar


2 Tbsp WayFare Butter

1 small yellow onion, chopped

2 small leeks, chopped in half circles

2 carrots, chopped

2 parsnips, chopped

2 cups frozen peas

¾ teaspoons salt

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon ground black pepper

3 cloves of garlic, minced

½ cup cornstarch

5 cups vegetable broth

2 cups cooked garbanzo, navy, or white beans

2 teaspoons lemon juice

¼ cups chopped fresh chives

¼ cups chopped fresh parsley


  1. Preheat the oven to 350 degrees.
  2. Cut potatoes into quarter-sized pieces and boil until soft.
  3. When the potatoes are soft enough to fall off a fork, drain them and put them back in the pot. Remove from heat.
  4. Add WayFare Butter, Sour Cream, and Cheddar. Mash the potatoes to your desired consistency and set them aside.
  5. Warm up the WayFare Butter in a large pot. Add the onion and leeks and sauté until they start looking golden, about 5-7 minutes.
  6. Add the carrots, parsnips, and peas and cook for 5 more minutes.
  7. Add the salt, oregano, thyme, black pepper, and garlic and cook for another 20 seconds.
  8. Whisk in the cornstarch and stir so there aren’t any dry clumps. Whisk in the broth slowly so you don’t get any big clumps of wet dough.
  9. Add the beans and let this simmer away for about 15-20 minutes, stirring every couple of minutes, until it starts to thicken and the parsnips soften. Add the lemon juice and fresh herbs and turn off the heat. Taste it and add more herbs, lemon juice, or salt if needed.
  10. To assemble, spoon the filling into either 6 ramekins or a large casserole dish. Spread the potatoes as evenly as possible across the top. Bake for 20 minutes, until the potatoes begin to brown, and the filling is bubbling.