Go Back
+ servings
Vegan Shepherd's Pie
Print

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 341kcal

Ingredients

For the Potato Topping

  • 5 pounds russet potatoes washed and unpeeled
  • ½ 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

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 it to a boil. Reduce heat to simmer and cook until the potatoes are fork-tender, about 15 to 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.

Veggie Filling

  • Heat your oven to 400°F/200°C.
  • Heat the olive oil in a large pot over medium heat. Add the chopped onions and chopped carrots. Cook until tender, about 10 to 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 them in a piping bag with a large star 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. It helps to place a sheet pan underneath your dish in case it bubbles over.
  • When done, remove from the oven and let stand for 10 to 15 minutes before serving.

Notes

To speed up your cooking time, feel free to microwave the chopped carrots before adding them in with the onions.
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.
I used Sauvignon Blanc because it's not as sweet as some wines.
You can place a baking sheet under your dish in the oven in case the casserole bubbles up over the edge of the pan and creates a mess in the oven.

Nutrition

Calories: 341kcal | Carbohydrates: 54g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 1168mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4635IU | Vitamin C: 23.1mg | Calcium: 92mg | Iron: 2.5mg