Hearty vegetables, vegan hamburger, and fluffy whipped potatoes baked until they’re golden brown and bubbly; the ultimate vegan sheperd's pie is vegan comfort food at its finest. It's perfect for a cozy winter weeknight meal, Thanksgiving, and St. Patrick’s Day. Ramp up the flavor with our roasted garlic mashed potatoes. Dairy-free, egg-free, meat-free, and can be made gluten-free.
Published March 12, 2104 and updated March 7, 2020.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL
and THE ULTIMATE VEGAN COOKBOOK
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Authentic Vegan Cottage Pie
Being vegan doesn’t mean that you have to give up your favorite foods, it just means that you’ll need to swap out animal products for plants.
For example, this tasty potato and vegetable casserole is every bit as filling, savory, satisfying, and warm as one made with meat.
It has layers of delicious veggies, plant-based meat, and whipped potatoes. Sound good?
Great, because that’s what you’ll get in this classic dish that’s easy to put together and full of savory flavors.
What Makes this Vegan Casserole so Special?
First of all, it’s so easy to make.
We recommend making a big batch of mashed potatoes and our Southern-Style Vegan Meatloaf for Sunday dinner, then use the leftover mashed potatoes to make a sheperd’s pie for an easy weeknight meal.
Another thing that makes this savory pie great is the addition of fresh herbs.
We added fresh thyme and oregano, as well as vegan Worcestershire sauce to elevate the flavor profile.
This isn’t your typical bland pie.
What Can You Use for the Vegan Meat Filling?
We wanted this to taste like an authentic sheperd’s pie, which is typically made with ground beef, so we chose to use Beyond Meat's Beyond Beef.
If that’s not your thing, you can replace the Beyond Meat with lentils or make our taco filling.
Please note, if you opt for lentils or if you make our taco filling, you should omit the spices in that recipe and use the spices and herbs from this recipe.
How to Make It
MAKE THE VEGAN WHIPPED POTATOES
Heat the 6 cups of cooked potatoes and put them in a large mixing bowl.
They need to be hot so the butter melts, or, you can add melted butter to cold potatoes.
Add the 3 tablespoon of vegan butter and a ½ cup of plant milk to the potatoes and whip them until they’re light and fluffy. Add more milk if needed. They should be thick and creamy.
STEP TWO
MAKE THE VEGAN MEAT AND VEGETABLE FILLING
In a large (approximately 12-inch) iron skillet, heat the 2 teaspoon olive oil, or the 3 tablespoon broth or water, on medium-high heat. Once the oil is hot, add the onion and sauté until translucent, approximately 7 minutes.
Add the ground “meat” and cook for approximately 7 to 10 minutes, or until the ground meat is crumbled and browned.
Add the garlic and sprinkle the flour over the meat and stir until you can't see the flour. This will help the filling thicken up.
Deglaze the pan with the ¼ cup red wine or the vinegar and water.
Stir in the 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce.
Add the 1 cup of frozen peas, the 1 cup of the frozen corn, and the 1 tablespoon of fresh thyme and 1 tablespoon of fresh oregano and stir to combine.
Stir in the vegetable broth and add salt and pepper to taste. Cook for 10 minutes.
STEP FOUR
SPREAD THE POTATOES OVER THE MEAT FILLING AND BAKE
Remove the pan from the heat and evenly spread the potatoes over the meat and vegetable filling and bake them in the oven until the potatoes are bubbly and brown around the edges.
More Vegan Casserole Recipes You'll Love
VEGAN MEXICAN PASTA & CHORIZO CASSEROLE
Make our vegetarian sheperd’s pie recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Sheperd's Pie
Equipment
- stove
- Oven
- Stand Mixer
Ingredients
- 6 cups cooked potatoes
- 3 tablespoon vegan butter
- ½ to 1 cup unsweetened plant-based milk anything except coconut milk will work.
- 2 teaspoon olive oil or 3 tablespoon vegetable broth or water
- 1 yellow onion finely chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 garlic cloves minced
- 16 ounce Beyond Meat Beyond Beef SEE NOTE
- ¼ cup red wine or 1 tablespoon red wine vinegar mixed with 1 tablespoon water
- 1 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoon flour or cornstarch
- 1 cup veg broth
- 1 tablespoon fresh thyme remove the leaves from the stem
- 1 tablespoon fresh oregano remove the leaves from the stem and mince.
Instructions
- Preheat the oven to 375˚F (190˚C).
- Heat the 6 cups of cooked potatoes and put them in a large mixing bowl. Or, melt the butter and add to cold potatoes.
- Add the 3 tablespoon of vegan butter and a ½ cup of plant milk to the potatoes and whip them until they’re light and fluffy. Add more milk if needed. They should be thick and creamy.
- In a large (approximately 12-inch) iron skillet, heat the 2 teaspoon olive oil, or the 3 tablespoon broth or water, on medium-high heat. Once the oil is hot, add the onion and sauté until translucent, approximately 7 minutes.
- Add the Beyond Beef to the onions and cook until it’s crumbled and browned.
- Add the garlic and sprinkle the flour over the top and stir until you can’t see the flour.
- Deglaze the pan with the ¼ cup red wine or the vinegar and water.
- Stir in the 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce.
- Add the 1 cup of frozen corn, 1 cup of frozen peas, 1 tablespoon fresh thyme, and 1 tablespoon fresh oregano and stir to combine.
- Add the 1 cup of vegetable broth and salt and pepper to taste. Cook for 10 minutes.
- Remove the pan from the heat and evenly spread the potatoes over the meat and vegetable filling and bake them in the oven until the potatoes are bubbly and brown around the edges, approximately 30 minutes.
Notes
Nutrition
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k danowski says
Thank you!
Linda Meyer says
It's our pleasure! 🙂
k danowski says
Worcestershire sauce contains anchovies, so it is not vegan.
Linda Meyer says
Hey there! We use vegan Worcestershire sauce that doesn't contain animal products. Annie's or Wizards are both vegan. 🙂