The Edgy Veg

Veggie Shepherd’s Pie Recipe | Vegan Shepherd’s Pie Recipe

Vegan Shepherd’s Pie Recipe

A meaty, hearty, and easy veggie Shepherd’s Pie; made with saucy mushrooms and ground round stew, filled with corn, peas and carrots, and topped with fluffy mashed potato. Who on earth doesn’t love Shepherd’s pie? Don’t get it twisted, I’m not about to make you cook up some boring potato dish. This recipe rivals even the meatiest Shepherd’s pie dishes out there. Also, you don’t need an Irish holiday as an excuse to eat like the Irish. Shepherd’s pie is for the Irish at heart. It’s a classic comfort food that probably hit your dinner table regularly while growing up, and for good reason.

 

During the days of British India, the Indian cooks dubbed the dish ‘tiffin’, which basically means a perfect light snack. Although I may not agree that this dish is light per se, it definitely serves as an excellent snack, lunch, or dinner. It’s also a prime pre or post-drinking meal for St.Patties day for all you hooligans out there. So let me spill the beans (magic beans of course) on this dish. Trust me, any eejit can pull this off…

Related Recipe: Best Vegan Pumpkin Spice Pancakes

 

… so stuff your gob and get on with it. You dig? (See more Irish slang terms here).

Start by preheating your oven to 400F. The meaty filling for this shepherd’s pie is going to be made extra meaty with veggie ground road and mushrooms. Mushrooms have a delicious meaty and hearty texture and earthy flavor that mimics animal-based meat. In a large saucepan, heat vegetable or coconut oil over medium-high heat. Add chopped onion and minced garlic and sauté for 3 to 5 mins, or until translucent. Add finely chopped mushrooms and sauté for 5 mins, until mushrooms are tender and reduced in size by half. Add veggie ground round (I like Yves or Beyond Meat), water, dry red wine, ½ can of tomato paste, vegan Worcestershire, veggie or no-beef bouillon, mustard powder, bay leaf, pepper, and rosemary, and bring to a simmer. Cover the pan or pot and immediately reduce heat to medium-low. Simmer for 5 minutes, stirring frequently. Add diced carrots, corn, and peas to the veggie ground round mixture, and stir until combined. Simmer for an additional 15 mins or until the carrot is cooked tender. Add more water, 1 tbsp at a time, if mixture begins to dry out. You want this mixture to be moist, not too wet or soggy. After 15 mins, remove the bay leaf and season with salt and pepper, to taste.

Now let’s work on the mash! In a large pot bring peeled and sliced potatoes covered in salted water to a boil and cook for 10-15 mins, or until fork tender. When potatoes are cooked, strain them and return them to the pot. Add your non-dairy milk of choice, vegan butter and nutritional yeast, and mash until there are no lumps or clumps. Let’s put this thing together! Scoop the meaty filling into an 11 by 7-inch casserole dish and spread it out using a spatula. Then, spoon the mash over the filling and spread it out evenly with a clean spatula or spoon. Make sure to pay special attention to the edges. You want to create a potato seal in order to prevent any spillover due to bubbling of the filling. I like my potato layer to have a bit of a crust, so I rough up the surface of the mashed potatoes with a fork, this also helps the crust to brown nicely. Place the casserole dish onto a cookie sheet (in case of spillover) and bake for 25-30 mins or until the potato mash begins to brown. Remove the casserole dish from the oven to a cooling rack and let it sit for 15 mins before slicing and serving. Serve on its own or with a side of baked beans, and gravy.

Other Recipes to pair with this recipe:

Related Post: Best Vegan Pumpkin Recipes you Need to Try

INGREDIENTS:

Filling
Mash

KITCHEN EQUIPMENT:

5.0 from 15 reviews
Veggie Shepherd's Pie Recipe | Vegan Shepherd's Pie Recipe
 
Prep time
Cook time
Total time
 
This vegan recipe is perfect for a quick weeknight meal with super leftovers for lunches the next day, or to celebrate St Patrick's Day. A meaty, hearty and easy veggie Shepherd's Pie; made with a saucy mushroom and ground round stew, filled with corn, peas and carrots, and topped with fluffy mashed potato.
Author:
Recipe type: Main
Cuisine: Irish
Serves: Serves 6-8
Ingredients
Filling
Mash
Instructions
  1. Preheat oven to 400F.
Filling:
  1. In a large saucepan heat oil over medium-high heat.
  2. Add onion and garlic and sauté for 3 to 5 mins, or until translucent. Add mushrooms and sauté for 5 mins, until mushrooms are tender and reduced in size by half.
  3. Add veggie ground round, water, red wine, tomato paste, vegan Worcestershire, bouillon, mustard powder, bay leaf, pepper, and rosemary, and bring to a simmer.
  4. Cover and immediately reduce heat to medium low. Simmer for 5 minutes, stirring frequently.
  5. Add carrots, corn, and peas to the ground round mixture, and stir until combined.
  6. Simmer for an additional 15 minutes. Add more water, 1 tbsp at a time, if mixture begins to dry out. You want this mixture to be moist, not too wet or soggy.
  7. Remove bay leaf and season with salt to taste.
Mash:
  1. In a large pot bring potatoes covered in salted water to a boil and cook for 10-15 mins until fork tender.
  2. When potatoes are cooked, strain.
  3. Place potatoes back into the pot and add non-dairy milk, vegan butter and nutritional yeast, and mash until there are no lumps.
Assembly:
  1. Scoop the filling into an 11 by 7-inch casserole dish and spread out using a spatula.
  2. Spoon the mash over filling and spread out evenly with a clean spatula.
  3. Rough up the surface of the mashed potatoes with a fork. This will create a nice browned crust.
  4. Place the casserole dish onto a cookie sheet and bake for 25-30 mins or until the mash begins to brown.
  5. Remove casserole dish from the oven to a cooling rack and let it sit for 15 mins before slicing and serving.
  6. Serve with a side of baked beans, and gravy (optional).
Notes
Make sure you create a seal along the edges of the casserole dish with the potato mash to prevent the filling from bubbling up and over.

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!


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  • I’ve made this recipe several times and my family really loves it. I don’t always have red wine on hand but find that it’s good either way. I usually make extra mashed potatoes (there’s no such thing as too many potatoes). This does indeed make great leftovers, as your recipe says above. Really fantastic recipe – thank you!

  • I made this tonight and it was so GOOD. Loved the flavour. My kids enjoyed it too. Thanks for the recipe!

  • I’ve made this several times and love it however the 1.5 lbs of mashed potatoes is way off. It doesn’t even cover my own with a thin layer. I needed to double it. Otherwise a fabulous recipe.

  • Michelle Lamont says:

    Hi im a new vegitarian.

  • Debbie Wilkinson says:

    This was a delicious recipe! I would have to say it was the best Shepherd Pie that I have ever had. I would absolutely serve this main at a dinner party. The red wine and rosemary added great depth and flavour.

  • Very nice! Even less-experienced home cooks will easily be able to get good results. Warm up a small amount for a midnight snack. The recipe is most welcome.

  • Thank you for the great recipe! It was voted favorite meal by my family of non-vegans after I cooked lots of vegan meals over Christmas. I used impossible meat and it was a hit!

  • Rachael S. says:

    Can you make this in advance and not bake til ready? I’m excited to try this! But it would be helpful if I could get it prepared the day before.

    • Absolutely! You can make it and leave it in the fridge then bake when ready. You may have to add a few minutes to the cook time

  • Excellent!

  • Made this vegan shepherd’s pie tonight for dinner.
    Had no wine, no tomato paste and no bouillon so I substituted with 2 tbspns. of ketchup and instead of 1 cup water I used 1 cup vegetable stock. Nice and flavourful. I did use vegan Worcestershire. All the other ingredients I had and used for the filling.
    On top of the filling mixture I used cooked and mashed potatoes and added 1/4 cup coconut milk and 3 tbspns. of vegan butter. Turned out great. My family loved this dish. Delish!
    Thank you.
    Would love to post a photo of it.

  • Perfect.

  • We love this recipe so much! A family favourite and our go to when we are wanting shepherds pie.

  • Can i use the groundbeef made from your walnut and seeds recipe ?

    • EdgyVeg says:

      I’m sure that would turn out great! Just be sure to season according to this recipe rather than the walnut one

  • I’m not one to leave comments, but I HAD to leave one for this recipe because this is the 3rd time I’ve made this shepherd’s pie and the whole family just loves it! We’re trying our best to incorporate more meatless dinners and this one is always a hit!

    • Awww thanks so much Carol for taking the time to comment and leave 5 Stars! Really means a lot! So happy you love re-making this recipe over and over again!

  • sweet.wannabe.vegan says:

    This was one of the best vegan shepherds pie I’ve had! My picky family all loved it! So good!!

  • OMG so good!!!

  • Greetings from the UK. The recipes looks amazing… i can’t purchase the Yves or Beyond Meat crumbles here. I’m not keen on what is available here. Have you got a recipe to make fake meat crumbles? Also, which milk did you add to the mashed potato. I’ve tried using unsweetened almond and cashew, but I can taste a background hint of sweetness. Big Thanks.

  • So awesome, what would we do without your incredible recipes? Keep on cooking and saving animals please!

  • Tessa says:

    Cooking this right now and it smells and looks divine! I used smashed beyond burgers instead of the grounds bc that’s all I had but I think it might be even better bc they are so juicy!! I also cheated and used packaged mashed potatoes at the end, but they’re tasty. I tripled the mushrooms and minced them so they have the beefy texture

  • Elliott Teters says:

    Love this. Thank you!

  • Would this work with one of your seitan recipes? I was thinking of your recipe for beef seitan in your new cookbook?

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