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An iron skillet with a sheperd's pie and a portion removed from the pan.

Vegan Sheperd's Pie

This easy cottage pie is filled with a vegan meat and vegetable filling, fresh herbs, and fluffy whipped potatoes. Perfect for St. Patrick's Day or an easy weeknight meal.
5 from 1 vote
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Course: Entree, Main Course
Cuisine: Irish, Vegan
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 519kcal
Author: Linda & Alex


  • stove
  • Oven
  • Stand Mixer


  • 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.


  • 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.


If you don’t want to use Beyond Beef, you can replace with cooked lentils or our taco filling. Just swap out the Mexican spices in the recipe for the herbs in this recipe. 


Serving: 1cup | Calories: 519kcal | Carbohydrates: 62g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 921mg | Potassium: 1068mg | Fiber: 9g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 31mg | Calcium: 139mg | Iron: 3mg
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