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!
I first attempted a shepherd’s pie when I was young, in my late teens. I remember feeling a little nervous and overwhelmed 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 means a meatless shepherds pie is easier!
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!
Why This Recipe is a Winner
- Lots of mashed potato topping makes this the best shepherd’s pie ever
- Using veggie crumbles keeps this recipe easy to make and infused with plant-based protein
- Adding vegetable broth creates a savory sauce for the thick stew, making this an irresistible main meal dish!
Vegan Shepherd’s Pie Ingredients
You can find the full printable recipe, including ingredient quantities below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time!
Here are the ingredients you’ll need for this delicious recipe:
- Russet potatoes
- Vegan butter
- Plant-based milk
- Sea salt to taste
- Olive oil
- Garlic cloves
- Tomato paste
- White wine
- Vegetable broth
- Vegan Bouillon
- Bay leaves
- Veggie crumbles
- Frozen corn
- Frozen peas.
This recipe calls for vegan bouillon. You can find this in the aisle with other bouillon, in health food stores, or even online!
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, 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! Anyway, let’s get started. Here’s a summary of the steps involved:
- Make the potato topping — Cook the potatoes in water and then drain them. Then add the plant-based milk and vegan butter and use a potato masher to create the mashed potato topping.
- Make the savory filling — The filling is a veggie stew, that begins by cooking onions and carrots with some oil. Add the remaining ingredients, including the vegetable broth. Then add the thickener (cornstarch) and cook until the stew has thickened.
- Add to a casserole dish and bake — Pour the stew into a casserole dish and top with the mashed potatoes. Then place in a preheated oven and bake for 30 minutes.
- Cool and serve — Remove the dish from the oven and allow it to cool for several minutes before serving.
Here are the step-by-step instructions to make this vegan shepherds pie recipe:
Step One: Make Mashed Potato Topping
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.
Step Two: Make the Veggie Stew Filling
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.
Step Three: Transfer to a Casserole Dish and Bake
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!
What is a good side dish to serve with shepherd’s pie?
You can serve a variety of vegetable-themed side dishes with shepherd’s pie, such as salads, roasted carrots, steamed broccoli, and more. Obviously, it’s nice to have some rustic bread to serve as well.
Can you freeze shepherds pie?
You can freeze shepherd’s pie. Simply allow it to cool and then transfer it to a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to eat it, transfer it to the fridge to thaw overnight. Then heat up individual servings or the entire dish in an oven at 350°F for up the an hour, or until heated through.
How long can shepherd’s pie stay in the fridge?
Once your shepherd’s pie cools completely, cover and store it in the fridge for up to 5 days.
This meatless Shepherd’s Pie is a savory, filling dish that will help you realize how tasty vegan recipes can be!
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 chopping
- Add garlic to the mashed potatoes, as 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
- You could add some chopped mushrooms in with the sauce
- For fiber and texture, you could add a can of white beans
- 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 shepherd’s pie without lentils, just use veggie crumbles as the recipe indicates
- I used sauvignon blanc wine which worked perfectly
- I use vegan beef bouillon, however, if you can’t find this, substitute a vegetable bouillon or add 1 – 2 teaspoons of vegan Worcestershire sauce.
- 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!
More Vegan Casseroles
Here are some more vegan casseroles for your meal prepping enjoyment:
- This Vegan Baked Ziti is easy to make and delicious too!
- Add this Vegan Mexican Casserole to your regular meal prepping schedule
- This Tofu Casserole combines the best flavors with vegan cheese too
- Make this tasty Vegan Breakfast Casserole for breakfast or for dinner!
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.
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!