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.
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!)
- 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
- 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
- 2 tablespoons melted vegan butter
- sprinkle of vegan parmesan cheese I used Violife
- chopped fresh parsley, for serving
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!
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.