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5 stars (14 ratings)

Vegan Shepherd's Pie (Meaty and Hearty!)

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American, Irish
Servings: 8 servings
Calories: 375kcal
Author: Nora Taylor


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


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 9x13 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!


  1. Leftovers will keep in the refrigerator for up to 4 days. It can also be frozen once completely cooled.
  2. 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. 
  3. 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.


Serving: 1of 8 servings | Calories: 375kcal | Carbohydrates: 46g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 943mg | Potassium: 928mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3112IU | Vitamin C: 16mg | Calcium: 175mg | Iron: 3mg