If you crave a savory, saucy casserole dish, topped with a generous serving of mashed potatoes, you are going to love this Vegan Shepherd’s Pie. We like a lot of mashed potatoes in our shepherd’s pie, so this is definitely a crowd pleaser! If you’re into hearty vegan dinner recipes, check out our Vegan Beefless Stew recipe or our Vegan Cheeseburger Soup.
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 Shepherd’s 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.
Why You’ll Love Vegan Shepherd’s Pie
As I said above, the vegan 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!
This recipe includes more than veggie crumbles, you’ll also find carrots, peas, and corn as well. As you know, carrots are full of beta-carotone, but you’ll also find Vitamin K, Vitamin C, folate and more. It’s the beautiful thing about vegetables — they’re full of so much we need to stay 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? But potatoes are different from white rice. First of all, white rice is actually brown rice where they’ve removed the outer layer, where all the fiber resides. So it’s understandable that white rice is kind if iffy in the nutritional world.
But white 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.
So, let’s talk about the white potato. Did you know they 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 Vegan Shepherd’s Pie is a savory, filling dish that will help you realize the goodness of a vegan diet.
Play Around with this Recipe
This recipe wasn’t made for you. To be completely honest, it’s actually a very selfish recipe. Because I made it for ME. I made this Vegan Shepherd’s Pie in a way that I know we would love it. Does that mean you’re left out? In the cold? In the rain? All alone without even some shepherd’s pie to keep you going? Well, of course not! In fact, you can make this recipe completely your own by playing around with the ingredients until you find a version that suits you.
If you’d like some ideas to get you started, here’s some ways I’d change up this Vegan Shepherd’s Pie recipe:
- Use a bag (or two) of frozen chopped vegetables 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 sauce would be nice as well.
Go ahead! Make this Vegan Shepherd’s Pie all about you!
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.
If you’re into vegetarian or vegan shepherd’s pie recipe, check these recipes out:
- Lentil and Mushroom Shepherd’s Pie by Veg Kitchen
- Vegetarian Shepherd’s Pie by Budget Bites
- Sweet Potato and Lentil Shepherd’s Pie by The Full Helping
- Why not fall in love with my Pumpkin Shepherd’s Pie?!!
Whatever shepherd’s pie you’re biting into, enjoy!