Make the ultimate comfort food: Vegan Shepherd’s Pie with vegan ground beef. It’s meaty, hearty and a simple cozy meal the whole family will love! No one would guess it’s 100% vegan.
This stunning plant based dinner would absolutely fool a meat eater! While I love beans and whole plant foods, sometimes I want to recreate meaty versions of the classics and make them actually taste like the real thing. Think Vegan Chicken Pot Pie, Vegan Fried Chicken or Vegan Steak.
With all the great vegan meat options out there, this is easier and easier to do. That said, if you are looking for a more whole foods version, go make my Lentil Shepherd’s Pie with Cheesy Mashed Potatoes.
This vegan shepherd’s pie is comfort food to the max! The filling is a simple mixture of vegetables and vegan beef, plenty of fresh herbs and flavorings but it’s also easy to make. Topped with fluffy, buttery mashed potatoes and even and optional parmesan and vegan butter crust!
Make this recipe for holidays, potlucks, meal prep for the week or a Sunday dinner. The whole family will love it!
How to make Vegan Shepherd’s Pie
Find the complete recipe with measurements below.
First, make your mashed potatoes. Set aside while you make the filling.
Sauté the onion in oil for a few minutes, then add the garlic and cook one more minute. Now add the vegan meat (I used Impossible brand) and break it up, cooking until it browns.
Stir in the herbs, salt, pepper.
Now add the Worcestershire sauce, tomato paste and flour. Stir it in.
Next, add the broth and vegetables. Stir frequently and bring the mixture to a boil. Cook for 5 minutes.
To assemble, pour the meaty mixture into a casserole dish, and spoon the mashed potatoes on top.
Use a fork, if desired, in all directions to smooth out the potatoes evenly and create texture.
Drizzle on the melted vegan butter and sprinkle parmesan cheese (I used Violife vegan brand). This is optional, but it makes a delicious crust on the potatoes.
Place in the oven, uncovered, and bake for 25-30 minutes until hot.
Make ahead
You can make shepherd’s pie ahead of time. This is perfect for Thanksgiving dinner, when you want to prep as much as possible before the big day!
Simply prepare the casserole as directed up to the point of baking. Cover and refrigerate for up to 2 days. When the time comes, preheat the oven and bake until hot. You will need to add a few minutes since it’s going into the oven cold.
How to store leftovers
This meaty vegan shepherd’s pie makes great leftovers. Keep it covered in the refrigerator for up to 4 days. To reheat, simply warm in the microwave.
For meal prep, divide cooked pie into individual containers for easy grab and go lunches.
Can you freeze shepherd’s pie?
Yes, it freezes quite well. The potatoes will have a slightly different texture after freezing. To freeze, cool completely first, then wrap it using foil or transfer to freezer friendly containers and freeze for up to 2 months.
Thaw in the refrigerator overnight before baking/warming and enjoy.
Want more comfort food classics made vegan?
Vegan Shepherd’s Pie (Meaty and Hearty!)
Ingredients
Potato Topping
- 3 pounds russet potatoes
- 4 tablespoons vegan butter
- 3/4 cup unsweetened plant milk I used soy
- 3/4 teaspoon salt, or more to taste
- few shakes black pepper
Meaty Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces Impossible vegan meat or your favorite vegan meat, see Notes
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- few shakes black pepper
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 3 tablespoons all purpose flour
- 1 1/2 cups vegetable broth
- 1 1/2 cups frozen pea and carrot mix
- 1/2 cup frozen corn
Optional topping
- 2 tablespoons melted vegan butter
- sprinkle of vegan parmesan cheese I used Violife
- chopped fresh parsley, for serving
Instructions
Prepare the potatoes
- Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.
- Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy.
- Cover and set aside while you make the filling.
Make the filling
- Preheat the oven to 400 degrees F.
- Add the oil to a large skillet over medium heat, then add the onion and sauté for about 5 minutes until translucent.
- Add the garlic and cook for one more minute, then add the impossible beef. Use a wooden spoon to break it up into small chunks. Add the rosemary, thyme, salt and pepper and cook until brown and no longer pink.
- Stir in the Worcestershire sauce, tomato paste and flour.
- Now add the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for about 5 minutes, stirring frequently.
Assemble and bake
- Pour the meaty filling into a 9×13 inch casserole dish (or other large dish). Spread it into an even layer, then spoon the mashed potatoes on top. Use a fork to create texture, dragging it in all directions.
- If desired, drizzle the melted vegan butter over the potatoes and sprinkle some vegan parmesan cheese on top. This is optional but so good!
- Bake for 25-30 minutes until hot. Serve immediately garnished with chopped parsley. Enjoy!
Notes
-
Leftovers will keep in the refrigerator for up to 4 days. It can also be frozen once completely cooled.
- Meaty options – I like using either Impossible or Beyond Meat crumbles, but you can use your favorite vegan meat crumbles. Soaked TVP also works, or even cooked lentils.
- Make ahead – You can prepare the casserole ahead of time, but instead of baking, refrigerate until ready to serve. Then uncover and bake, adding a few extra minutes of bake time since it will be going in cold. It can be prepared up to 2 days ahead of time.
If I wanted to also add lentils how much would I add
If you’re simply adding some, I’d say about 1-2 cups of cooked lentils.
How much combined cooked lentils and hydrated tvp should I use instead of process meat? Let me know thx!!!
For a mix of tvp and lentils, I’d use about 2 1/2 cups total (rehydrated tvp and cooked lentils). A little more or less is fine though. Enjoy!
I love this recipe, but I just found out a family member is gluten free now. Can I sub cornstarch for the flour or do I need to invest in a gluten free one?
You can use cornstarch! Though what I would do is whisk the cornstarch into the vegetable broth before adding it to the pan. Otherwise cornstarch will clump up. It should work just fine though. Enjoy!
I made this GF by subbing in Bob’s Red Mill All-Purpose Gluten Free Baking Flour in at the same amount as the recipe calls for, and it worked perfectly!
Hi Skyler. Thank you for sharing your recipe. Experience with gluten-free flour! I’m glad you loved the recipe and it turned out perfect for you! Happy cooking!
Served this for Christmas dinner and everyone loved it including my kid and her grandparents. Really simple ingredients turned really delicious all together!
My kid made a lattice pattern on top of the potatoes which turned out really cute.
hello Nora
Can I bake the Shepherd Pie on 375° and for how long? I’d like to bake with a roasted chicken for Christmas.
thank you
Sure! Just bake it a little longer, perhaps 40 minutes.
Nora, you never fail me no matter what I try – I made this tonight and it was delicious!
Nora, you never miss!! Just made this tonight and it was supposed to last us the week – I’m not sure it’s going to last more than a couple days. So yummy!
Hi COLLEEN. I’m so glad that you loved the shepherds pie! It is such a cozy and wonderful meal! Thank you for sharing your glowing review and feedback! Wishing you happy cooking!
This made an amazing dinner last night! My modifications:
– I used potato flakes instead of making mashed potatoes from scratch. It takes about 3 cups of flakes to match the amount you call for.
– I used a combo of beyond beef and TVP for the meat
My husband and I both loved it, and it will be going into our regular rotation. I love how flexible this recipe is and it’s cool to hear everyone’s variations.
Thanks for another winner, Nora!
You are welcome, Emily! I’m so glad you and your husband loved the recipe! Thanks for sharing your recipes experience, as well as your glowing review! Wishing you happy cooking!
My wife and I have enjoyed this pie at least a dozen times. We serve it at dinner parties and it’s a hit.
It took effort to find a vegan Worcestershire sauce but we found it at Safeway.
Hi Peter. I’m glad you are both enjoying the recipe! Thanks for sharing your glowing review and helpful feedback! Happy cooking!
great recipe to use as a foundation and to get creative with!
-> mixing in sweet potatoes into the mash and sprinkling the top with some plant-based cheese.
-> I like a different ratio of ‘meat’ to mash potatoes so I put less potatoes in and make more veggie meat.
-> adding more carrots and peas!
-> I’ll omit the veggie broth because my meat substitute is already quite watery
I am hosting a another vegan potluck at my house and this time it’s St. Patty’s theme so of course I come to my favorite Vegan gal that never lets me down! The recipe calls for russet potatoes, I have a ton of Yukon gold right now, would they work or is russet really needed for optimum mashed potatoes? TIA!
That sounds very fun! Yukon gold will work just as well, no problem. Enjoy!
Just tried this for the first time ; it was delicious! Thanks for all your wonderful recipes
Hi Lila. I love hearing that you loved the shepherd’s pie! Thank YOU for using my recipes! I appreciate your terrific review! Wishing you lots of happy cooking!
Just made this for our (belated) Thanksgiving dinner. We all loved it !
I had no thyme so subbed with fresh parsley. It’s one of the few dishes that me (vegan) my husband (vegetarian) and my daughter ( nuts of all kind allergic) can have in common. Tasty, filling, festive ! Thanks Nora
Hi Flo. How fun to read that your whole family was able to enjoy the shepherds pie together! Thank you for taking time to share your wonderful feedback! Wishing you happy cooking!
This is the best shepherd’s pie recipe. I used 1 C of hydrated TVP for a meat replacement (less additives) and skipped the corn. It turned out fantastic. It bakes and freezes excellently in the 2 C souper cubes for prepped lunch. Thank you.
Made this for my son’s preschool potluck. It was one of the few vegan options there and it was a huge hit. I was hoping for some leftovers, but the dish was wiped clean. I got many compliments. I will definitely make this again; thank you Nora!
You bet, Laura! Thanks for sharing this fun post! I’m thrilled the pie was a hit! I appreciate your glowing review! Happy cooking!
This was exactly what we needed today! I needed to supplement the Beyond ground beef (didn’t have enough), so I used plant based beef tips (also Beyond). Great flavors all the way around the board – definitely a keeper!
You’ve done it again Nora! This recipe is absolutely perfect. I’ve been making other versions of a vegan shepherd’s pie for years but will never go back after tasting this one. Thank you!
You are welcome, Taylor! I’m thrilled that you love this recipe! Thanks for your fabulous feedback and review! Wishing you lots of happy cooking!
I have this dish all made and was wondering if I could freeze it before baking? It is delicious.
Yes, that should work just fine. Thanks!
Hi, can leftovers of this be frozen.
Thanks. It was so good really flavourful.
Yes, it freezes quite well. I’m glad you enjoyed it, thank you!
Wondering if substituting beef bullion and red wine would work to give more of a real cottage pie flavor? I don’t eat meat but don’t mind using the bullion
Then it wouldn’t be VEGAN, would it? Beef bouillon is still the meat industry.
I suggest trying Better than Bullion’s no-meat “beef” stock. It adds what you’re looking for but keeps it plant based. Very easy and effective replacement.
Super good! My husband said it was one of his favorite things I’ve made! Toddler enjoyed it too! Thank you so much Nora. We’ll make this again for sure!! I’m excited to try more of your recipes.
You are welcome, Natalie! I’m thrilled the recipe was a hit! I hope you enjoy your journey through my recipes! Wishing you happy cooking!
I am not just commenting on this recipe, but on so many of your recipes throughout the years that I have tried and really enjoyed. It has been remiss of me not to have written you sooner to say how much I enjoy looking at your recipes and sharing them with others. Thank you for the simplicity and the clarity with which you write them.
Thank you so much Cindy, that means the world to me. I’m glad you’ve been enjoying (and sharing) my recipes! I absolutely love creating these recipes, each and every one. 🙂
Just perfect. I made this for my in-laws on St. Patrick’s Day and it was a hit. I used a green onion version of calcannon to be festive. Thank you so much!
Fantastic! The family loves this (even with the mishap of unsweetened VANILLA almond milk – haha!) Once I baked it in the oven with a bit of vegan butter and parmesan cheese on top, no one even knew I had made the blunder with the Silk almond milk. This recipe is a keeper, for sure!
LOL! I’m glad it all turned out! How awesome the recipe was a hit! Thanks for your great review!
This made me laugh because I usually always have unsweetened vanilla almond milk and thought what if I used that on accident?! Good to know it came out ok! 😂
True confessions now – as I was mixing my mashed potatoes, I poured in the Silk unsweetened almond milk and noticed a sweet smell coming from my mixing bowl. That was unsweetened VANILLA almond milk!! ARGH! However, it tastes just fine but smells like vanilla ice cream! Continued with recipe and topped the mashed potatoes with vegan butter and parmesan cheese as suggested. We have dinner in an hour and we’ll see if my wife picks up on the flub. Can’t wait to taste this fabulous meal. I’ll be back to give you the update.
Excellent. My husband and I really enjoyed this as many of your recipes have been great!!
Hi Sharyn. Thanks for your terrific review! I appreciate you using my recipes, and am thrilled you are loving them! Happy cooking!