Vegan Shepherd’s Pie

Serving of Vegan Shepherd's Pie removed from casserole dish.

It’s the perfect time of year for Vegan Shepherd’s Pie! It’s cold & dark outside so let’s light up the kitchen with a comfort classic! This recipe is perfect for the “meat” & potatoes people in your life. You can add as many or little veggies as you like!

This recipe also makes great leftovers – if you feel like avoiding some dishes tonight just top the dish with foil and make room for it in the fridge!

How to make Vegan Shepherd’s Pie

Start things off by preheating your oven to 400°.

Peel & cut your potatoes into chunks. Add your potatoes to a large pot & fill with cold water. Bring to a boil over high heat and boil until the potatoes are fork tender, about 15 – 20 minutes. Keep an eye on them so you don’t end up with water logged potatoes, YUCK!

Drain the boiled potatoes then add in the following ingredients

  • 4 tablespoons vegan butter
  • 2 tablespoons vegan sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt & pepper to taste

Mash your potatoes with a potato masher to your desired consistency then set them aside!

Start preparing your beefless ground & veggie mix by heating a large pan over medium high heat. When the pan is hot add oil & a medium diced onion. Cook the onion until soft and translucent, about 3 – 4 minutes then follow up with 4 cloves of minced garlic. Cook an additional minute.

Add the beefless ground to the onion & garlic along with the following ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon vegan worcestershire sauce

Cook the “beef” for 5 minutes until browned.

Lastly add in frozen veggies such as carrots & peas or whatever your fave frozen veggies are! Cook for an additional 3 to 4 minutes. Season with salt & pepper to taste and remove from heat.

Mashed potatoes, cream corn & beef vegetable mixture for Vegan Shepherd's Pie.

Layer up!

Now that your mashed potatoes & beefless ground veggie mix are ready to go you can assemble the Shepherd’s Pie!

In a large baking dish (such as a 9 x 13) add your beefless ground veggie mix followed by 2 cans of cream corn. My mom always used cream corn in her Shepherd’s Pie when I was growing up so i’m keeping it old school cause it’s just TOO GOOD!

Now for the final step layer your mashed potatoes over the cream corn. Add the Shepherd’s Pie to your preheated oven for 30 minutes. Once it’s done baking resist digging in to let it cool off for a few minutes!

If you try this recipe please let me know in the comments below! I’d love to know what you think & what veggies you use in your Vegan Shepherd’s Pie!

A few other comforting She’s Plant Powered recipes to check out in case you aren’t in the mood for Shepherd’s Pie today: Creamy Gnocchi & Sausage Soup OR Vegan Cheeseburger Soup

Serving of Vegan Shepherd's Pie removed from casserole dish.

Vegan Shepherd’s Pie

A vegan take on a comfort classic – Shepherd's Pie! Layers of "beef", corn & mashed potatoes baked to perfection. Perfect for the "meat" & potatoes people in your life!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Author: Steph

Ingredients

Mashed potatoes

  • 4 pounds potatoes (about 12 medium potatoes) (I used yukon gold) peeled & cut into 4 chunks for quicker boiling
  • 4 tablespoons vegan butter
  • 2 tablespoons vegan sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt & pepper to taste

Beefless ground veggie mix

  • 1 tablespoon extra virgin olive oil (or your preferred oil)
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 3 cups beefless ground (such as Gardein beefless ground)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon vegan worcestershire sauce
  • 2 cups frozen pea + carrot mix (or your fave frozen veggies)
  • salt & pepper to taste

Other ingredients

  • 2 (13 ounce) cans cream corn
  • 1 cup vegan cheddar cheese (optional)

Instructions

  • Preheat your oven to 400°.

Make the mashed potatoes

  • Add the peeled & cut potatoes to a large pot with cold water. Heat over high heat to bring to a boil. Boil for about 15 – 20 minutes until the potatoes are fork tender. Keep an eye on the potatoes near the end of the boil time to ensure you don't over boil, waterlogged potatoes are yuck!
  • Drain the potatoes & add them back to the pot along with vegan butter, vegan sour cream, garlic powder, onion powder & salt + pepper.
  • Use a potato masher to mash the potatoes to your liking – if you like them really smooth use a Ktchen Aid mixer to whip them!
  • Set aside your ready to go mashed potatoes.

Prepare the beefless ground veggie mixture

  • Heat a large pan over medium high heat. Once the pan is hot add oil & diced onions. Cook the onions for about 3 – 4 minutes until they are soft and translucent.
  • Add the garlic to the pan and cook an additional minute until fragrant.
  • Add in the beefless ground, onion powder, garlic powder, dried basil, dried thyme, dried parsley and vegan worcestershire sauce. Cook the beefless ground for 5 minutes until browned.
  • Lastly add in your frozen peas & carrots or frozen vegetables of your choosing! Cook an additional 3 – 4 minutes. Add salt & pepper to taste. Remove from heat.

Put the Vegan Shepherd's Pie together

  • In a large baking dish (such as 9 x 13 inch casserole dish) add your prepared beefless ground veggie mix.
  • Layer cream corn on top of the "beef" mix.
  • Lastly layer your mashed potatoes on top of the cream corn.
  • Optional: layer vegan cheese on top of the mashed potatoes.

Bake the Shepherd's Pie

  • Bake in the oven for 30 minutes at 400°.
  • Dig in & enjoy!

2 Comments

  1. 5 stars
    Delicious recipe! My husband who is a picky eater really enjoyed it!

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