Main Courses/ Meat Substitutes/ Vegan/ Vegetarian

Vegan Shepherd’s Pie

Vegan Shepherd's Pie

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By Mama Veggie Serves: 4
Prep Time: 15 Cooking Time: 45

Vegan Shepherd's Pie is one of my all time favorites. This recipe is a delicious and hearty plant-based version of the classic shepherd's pie. Traditional shepherd's pie is typically made with ground beef or lamb.

In vegan shepherd's pie, the meat is replaced with a plant-based protein such as lentils, mushrooms, or meat substitutes like Beyond Meat, Impossible Meat, or TVP. I personally am a fan of Impossible ground for this recipe.

The dish is packed with vegetables such as onions, garlic, peas carrots, celery, and corn, which are sautéed and mixed with the plant-based protein. A thick and savory gravy is made using vegetable broth, tomato paste, and various herbs and spices like thyme, rosemary, and paprika. The dish is then topped with a generous layer of creamy mashed potatoes, which are typically made with plant-based milk and vegan butter. Trust me, even the biggest carnivore won't miss the meat.

Vegan Shepherd's Pie is a great comfort food that is perfect for a cozy weeknight dinner or a family gathering. It is a filling and satisfying dish that is packed with flavor and nutrients. This recipe is versatile, and you can customize it with your favorite vegetables and protein sources to make it your own. I think it's one of the best ways to enjoy a classic dish while also enjoying a vegan or plant based diet!


  • 1 lb. meat substitute, thawed (such as Beyond Meat crumbles, TVP, or lentils)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 ½ cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • Salt and pepper, to taste
  • 4-5 medium potatoes, peeled and chopped
  • 1/4 cup unsweetened plant-based milk
  • 2 tbsp vegan butter



Preheat the oven to 400°.


In a large skillet, sauté the onion and garlic in a little bit of oil over medium heat for 5-7 minutes, until the onion is translucent.


Add the meat substitute (I love Impossible ground "beef") to the skillet and cook according to the package instructions, or until lightly browned.


Add the carrots and celery to the skillet and cook for another 5 minutes.


Add the corn, peas, vegetable broth, thyme, rosemary, paprika, and tomato paste to the skillet. Season with salt and pepper to taste.


Let the mixture simmer for 5-10 minutes, until the vegetables are tender and the sauce has thickened.


While the mixture is simmering, cook the potatoes in a large pot of boiling water until they are soft.


Drain the potatoes and mash them with the plant-based milk and vegan butter until smooth.


Transfer the meat substitute and vegetable mixture to a large casserole dish.


Spread the mashed potatoes over the top of the mixture, using a fork to create a decorative pattern.


Bake the shepherd's pie in the preheated oven for about 20-25 minutes, or until the mashed potatoes are lightly browned and crispy on top.


Let the shepherd's pie cool for a few minutes before serving. Enjoy!

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