Vegan Shepherd’s Pie Recipe

This easy 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!

A casserole full of vegan shepherd's pie is on a white counter with fresh parsley around it.

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. Of course, I wasn’t vegetarian or vegan in those days.

I was curious if I could make a shepherd pie vegan. You want some 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. That’s right! A meatless shepherds pie is actually easier! Woohoo!

See? Who said vegan has to be hard. I’ll explain more below. One thing I knew for sure, I wanted to make this shepherds pie veggie infused!

If you’re into great vegan main dish recipes,  check out our Vegan Beefless Stew recipe or our Vegan Cheeseburger Soup.

Looking down on a casserole dish full of vegan shepherd's pie with a plate beside it full of a single serving.
Make this veggie shepherd pie vegetarian with lots of mashed potatoes!

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.

Looking down on a casserole dish full of vegan shepherd's pie sitting on a striped kitchen towel.
Make this vegan shepherd’s pie tasty with lots of mashed potatoes on top!

Expert Tips

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 this vegan shepherd pie
  • For sure you could add some chopped mushrooms in with the sauce for this vegetarian cottage pie
  • I could see adding a can of white beans to the veggie shepherd’s pie stew
  • I do not peel the red potatoes
  • Use a potato masher to make mashed potatoes with some chunky texture
  • Replace veggie crumbles with two cups of cooked lentils to create a lentil shepherd’s pie recipe. There’s nothing like a lentil pie main dish!
  • Of course, if you want your vegetarian shepherds pie without lentils, just use veggie crumbles as the recipe indicates
  • 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 shepherd pie is part of our favorite amazing vegan recipes? It’s so good!

Looking down on a casserole dish with vegan shepherd's pie, and one serving removed.
It’s easy to make a shepherd’s pie vegan!

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

Vegan Shepherd’s Pie

Prepare this Vegan Shepherd’s Pie for a satisfying, potato filled vegan dinner! The veggie stew is made with veggie crumbles, carrots,  and peas. And, of course, it’s topped with lots of potatoes.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Shepherd’s Pie
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 341kcal
Author: Marly

Ingredients

For the Potato Topping

  • 5 pounds russet potatoes washed and unpeeled
  • 1/2 cup vegan butter sliced
  • 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

Instructions

  • 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.

Recommended Equipment

Notes

* To speed up your cooking time, feel free to microwave the chopped carrots before adding in with the onions.
I used Sauvignon Blanc because it’s not as sweet as some wines.
Nutrition Facts
Vegan Shepherd's Pie
Amount Per Serving
Calories 341 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 643mg27%
Potassium 1168mg33%
Carbohydrates 54g18%
Fiber 5g20%
Sugar 5g6%
Protein 6g12%
Vitamin A 4635IU93%
Vitamin C 23.1mg28%
Calcium 92mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

That’s it for this vegan cottage pie recipe! But you know what, whatever vegan dinner you’re biting into, enjoy!

This post may have affiliate links. See our full disclosure for more information.

22 Responses to Vegan Shepherd’s Pie Recipe

    • Thanks, Amy! You know, we love lentils too, but sometimes I just like keeping things easy. Veggie crumbles are ready to use right out of the bag! 🙂

  1. Delicious! Substituted Italian dressing for the wine and omitted the no beef bouillon because I didn’t have those on hand. Also added a couple drops of liquid smoke and some thyme. Soooooo good, will definitely make again:)

    • Hi Danna! Thanks for your comment and for especially telling me about your adaptations! Sounds SO good! Now I want to make it again with smoke sauce! Also, love the idea of using Italian Dressing. OK. And one more thing. Don’t you love mashed potatoes!! ❤️

    • I’m so glad to hear that Cecilia! We love lots of potatoes so I was sure to include a generous amount for this shepherd’s pie!

    • We only buy frozen veggie crumbles and I like to find ones that are both vegan and gluten-free, such as Beyond Meat and/or Gardein.

    • Hi Shannon! We are kindred spirits because I think shepherd’s pie is pure comfort in a casserole dish! This should keep up to 5 days in the fridge. You can freeze it as well. I put it in freezer friendly containers. It should keep in the freezer up to a month.

  2. So I could make this up a day ahead and it would be okay? Would it need more time in the oven, or maybe I should let it sit out a bit?

  3. I made this a day ahead as written and it was amazing. Seriously delicious! I put it in right from the refrigerator and just adjusted by adding more cooking time. It is keeper!

  4. Hi, your recipe looks amazing. What type of white wine did you use? We drink red here, so I’m not sure what to pick. Thanks for sharing such a great recipe!

    • Hi Laura! So glad you like this tasty vegan recipe! I typically use Sauvignon Blanc because it’s not as sweet as some wines. It’s my go-to favorite! Thanks for this question, I will add this to the recipe notes too!

  5. I was looking for a good veggie shepherds pie recipe and I’m really glad that I chose this one! I omitted the wine (didn’t have any) and added some shredded vegan cheddar to the mashed potatoes. Super tasty and good consistency. Thanks so much,

  6. Love this recipe! I was looking for mushroom-free and lentil-free, and this one is really tasty – I didn’t have white wine so used 1/2 cup of red wine, worked brilliantly.

    • Hi Haley! Actually, I recommend making this recipe ahead of time because the flavors just get better with time! So, allow it to cool, then cover, and refrigerate. Then prior to serving, heat it up in the oven (as you say) and it will be ready to go. For weeknight leftovers, we even will heat individual servings in the microwave. But the oven rules!

  7. I really love this recipe. It’s easy for me, and happily works with any number of substitutions. My only real complaint is it seems to have excessive liquid, although perhaps that is because I am using fake meat (impossible burger meat) rather than veggie crumble.

    Other substitutions I regularly make depending on availability is apple cider vinegar rather than wine, sofrito tomato paste instead of normal for the extra spices, butter instead of olive oil since I like my onions cooked in butter, and I don’t bother with beef bullion.

    For quickness of prep time, a bag of mixed frozen veggies works well, or if you have a Wegmans nearby their premade mashed potatoes work really well on top.

  8. Our family enjoyed this very much! Thank you! I didn’t use the wine and only used 1 cup of broth. I also added some onion, and garlic powder. We also topped it with vegan cheese. Yum!!

  9. Making this a second time, which is the biggest compliment, as I rarely make the same thing twice – too many new ones to try!

Comment

Your email address will not be published.






This site uses Akismet to reduce spam. Learn how your comment data is processed.