This Vegan Shepherd’s Pie Recipe creates a savory, saucy casserole dish, topped with a generous serving of mashed potatoes. Vegan Shepherds Pie is perfect for meal prepping because it creates a lot of leftovers. Everyone loves easy Vegetarian Shepherd’s Pie, especially this one using veggie crumbles!
I first attempted a shepherd’s pie when I was young, in my late teens. I remember feeling a little nervous and overwhelmed at the making of it, but pleased with the results.
You want a little good news about this Vegan Shepherds Pie recipe? It’s actually EASIER than a meat-based recipe. Want to know why?
Because you get to skip a step — no cooking the meat.
See? Who said vegan has to be hard. I’ll explain more below.
How to Make Vegan Shepherd’s Pie
As I said above, the vegetable shepherd’s pie is actually easier to make than a meat-based version. Why? Because you don’t have to cook the meat. I use veggie crumbles instead and they come pre-cooked. Sweet!
Or, maybe I should say, Savory!
Here are the ingredients for the mashed potato topping: potatoes, plant-based milk salt. Cut the potatoes into small cubes (I do not skin the potatoes), place in a pot, cover with water, and cook over medium to medium-high heat until boiling. Then reduce the heat a bit and cook until the potatoes are tender. Remove from heat and pour through a strainer to remove the cooking water.
Add milk and butter and use a masher to mash the potatoes. I like vegan mashed potatoes with some texture so a hand masher works just fine. If you prefer a more smooth potato texture, use a mixer to whip it.
Add salt to taste and stir. Set the potatoes aside.
Make the veggie stew by combining chopped onions and carrots in a pot with oil. Cook until the carrots are tender, then add minced garlic. Add tomato paste, wine, vegetable broth and bouillon and stir that all together. Add two bay leaves to the top of the stew and let it simmer for awhile until the broth thickens a bit.
Now, time for my favorite soup thickener. Add cornstarch and water in a small bowl and stir to combine. Pour this into the stew and continue cooking for about 5 more minutes until a thick sauce forms.
Add the veggie crumbles, corn and peas and stir to combine.
Pour the stew into a casserole dish and top with mashed potatoes. Bake in the preheated oven for around 30 minutes, until the mashed potato peaks have browned.
Be sure and allow the veggie shepherds pie time to cool after you remove it from the oven!
Are potatoes healthy?
I feel like the potato has gotten a bad rap over the years, touted as one of the “whites” that we should be avoiding. You know, like white flour, white sugar, white rice, etc? potatoes?
They’re just full of nutrients, one of which is fiber. Of course, I should point out that we make our mashed potatoes with the peel. We love the chunky texture of potatoes mashed by hand with the peels. It’s almost as if we came from the south, which we didn’t.
Did you know potatoes have more potassium than a banana? They’re also a great source of Vitamin C and B6. As I’ve said before, vegetables have the wonderful benefit of including lots of phytonutrients that we need, without cholesterol and saturated fat coming along for the ride.
But thinking beyond the health benefits, this meatless Shepherd’s Pie veggie infused is a savory, filling dish that will help you realize the goodness of a vegan diet.
Use these tips and tricks to make this shepherd’s pie vegetarian and delicious:
- Use a bag (or two) of frozen chopped vegetables (like frozen carrots) to skip some of the chopping
- Add garlic to the mashed potatoes, like this Vegan Garlic Mashed Potatoes recipe calls for
- I think adding some small cauliflower florets would be a nice touch
- For sure you could add some chopped mushrooms in with the sauce
- I could see adding a can of white beans to the stew
- I do not peel the red potatoes
- Use a potato masher to make mashed potatoes with some chunky texture
- I used sauvignon blanc wine which worked perfectly
- If you don’t want to use cornstarch, use another thickener like arrowroot powder. You can even add a bit of the mashed potatoes to the stew to help create a thicker sauce.
See why this vegetarian shepherds pie is part of our favorite amazing vegan recipes? It’s so good!
We hope you love this recipe for Vegan Shepherd’s Pie as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram. We LOVE seeing your photos!
Vegan Shepherd’s Pie
For the Potato Topping
- 5 pounds russet potatoes washed and unpeeled
- 1/2 cup vegan butter sliced
- 1½ cups plant-based milk
- Sea salt to taste
For the Veggie Filling:
- 1 teaspoon olive oil
- 1 onion peeled and chopped
- 2 cups chopped carrots*
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup white wine
- 4 cups vegetable broth
- 1 teaspoon No Beef Bouillon*
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Black pepper to taste
- 1 package veggie crumbles
- 1 cup frozen corn
- 1 cup frozen peas
- For the Potato Topping:
- Chop potatoes (with skins) into small cubes (the smaller the cubes, the faster the cooking time). Place in a large pot and cover with water.
- Place this pot on a burner and bring to a boil. Reduce heat to simmer and cook until the potatoes are fork tender, about 15 – 20 minutes.
- Remove from heat and allow to cool slightly. Drain the potatoes into a strainer, being careful not to burn yourself with the steam.
- Place the cooked potatoes into a mixing bowl. Add the vegan butter slices and use a mashing tool to mash the potatoes. Slowly add the plant-based milk. Continue mashing until a desired consistency is reach. Add salt to taste and stir to combine.
- For the Veggie Filling:
- Heat your oven to 400F.
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and chopped carrots. Cook until tender, about 10 – 15 minutes. Then add the minced garlic, and cook for another minute or so.
- Add the tomato paste, wine, vegetable broth, and no beef bouillon. Stir to combine. Add bay leaves to the top and bring this to a simmer. Continue cooking about 10 minutes. The liquid should reduce a little during this time.
- Add cornstarch and water in a bowl. Stir to dissolve the cornstarch. Add this into the pot and continue on simmer until a thick sauce forms, about 5 minutes.
- Add the veggie crumbles, frozen corn, and frozen peas. Stir to combine.
- Pour the veggie filling mixture into the bottom of a large casserole dish. Top with the mashed potatoes. You can either spoon the potatoes over the top, or place in a piping bag with a large start tip and create some lovely patterns on the top of your shepherd pie. Either way, be sure to create some peaks in the potato that will brown nicely while baking.
- Place the dish in the oven and bake around 30 minutes, until the potatoes are golden brown and the edges are bubbly.
- When done, remove from the oven and let stand for 10 – 15 minutes before serving.
Whatever vegan dinner you’re biting into, enjoy!