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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.

Course Entree, Main Course
Cuisine Irish, Vegan
Keyword casserole, sheperd's pie, vegan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 519 kcal
Author Alex Meyer, MA


  • 6 cups cooked potatoes
  • 3 tbsp vegan butter
  • ½ to 1 cup unsweetened plant-based milk anything except coconut milk will work.
  • 2 tsp olive oil or 3 tbsp vegetable broth or water
  • 1 yellow onion finely chopped
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 garlic cloves minced
  • 16 oz Beyond Meat Beyond Beef SEE NOTE
  • ¼ cup red wine or 1 tbsp red wine vinegar mixed with 1 tbsp water
  • 1 tbsp tomato paste
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp flour or cornstarch
  • 1 cup veg broth
  • 1 tbsp fresh thyme remove the leaves from the stem
  • 1 tbsp fresh oregano remove the leaves from the stem and mince.


  1. Preheat the oven to 375˚F (190˚C).
  2. Heat the 6 cups of cooked potatoes and put them in a large mixing bowl. Or, melt the butter and add to cold potatoes.
  3. Add the 3 tbsp 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.
  4. In a large (approximately 12-inch) iron skillet, heat the 2 tsp olive oil, or the 3 tbsp broth or water, on medium-high heat. Once the oil is hot, add the onion and sauté until translucent, approximately 7 minutes.
  5. Add the Beyond Beef to the onions and cook until it’s crumbled and browned.
  6. Add the garlic and sprinkle the flour over the top and stir until you can’t see the flour.
  7. Deglaze the pan with the ¼ cup red wine or the vinegar and water.
  8. Stir in the 1 tbsp tomato paste and 1 tbsp Worcestershire sauce.
  9. Add the 1 cup of frozen corn, 1 cup of frozen peas, 1 tbsp fresh thyme, and 1 tbsp fresh oregano and stir to combine.
  10. Add the 1 cup of vegetable broth and salt and pepper to taste. Cook for 10 minutes.

  11. 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.

Recipe Notes


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. 

Nutrition Facts
Vegan Sheperd's Pie
Amount Per Serving (1 cup)
Calories 519 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 3mg1%
Sodium 921mg40%
Potassium 1068mg31%
Carbohydrates 62g21%
Fiber 9g38%
Sugar 5g6%
Protein 15g30%
Vitamin A 551IU11%
Vitamin C 31mg38%
Calcium 139mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.