Vegan Shepherd’s Pie


  • 1 medium sized onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • vegan ground beef-I used 1 12 oz package of @traderjoes Beef-less Ground Beef
  • 1 cup of mushrooms, diced
  • 4 cups mixed veggies, frozen
  • 2 tbsp flour
  • 1 3/4 cup vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp of tamari or soy sauce
  • 2 tsp Herbes de Provence (or 1 teaspoon oregano & 1 tsp thyme)
  • 1 tsp nutritional yeast
  • 1 tsp Everything seasoning , I used
  • 1/2 tsp salt
  • 1/2 tsp pepper

  • 4 large potatoes, washed, peeled & diced
  • 4 tbsp vegan butter, divided
  • 3/4 cup plant milk, I used Rice milk
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp parsley


  1. Add olive oil to a pan and sauté diced onion on low heat for 3-4 minutes.
  2. Turn the heat up to medium and add the diced mushrooms, minced garlic & herbs about 6 minutes more.
  3. Add vegan beef crumbles & cook for another 2-3 minutes.
  4. Add the frozen mixed veggies & sauté for about 5 more minutes so that they can be fully thawed.
  5. Sprinkle the flour into the beef & veggie mixture and stir well.
  6. Add the vegetable broth, tomato paste, and tamari/soy sauce mixing it all together well.
  7. It is finished when the mixture starts to bubble and thicken. Remove from the heat and place it in a large casserole dish.

Meanwhile, make the vegan mashed potatoes:

  1. Fill a large pot with cold water.
  2. Wash, peel and dice your potatoes around 1 inch in size.
  3. Place the potato cubes in the pot of cold water as soon as you cut them so they will not turn brown.
  4. Add salt to the water and bring the potatoes to a rolling boil for about 15-20 minutes. They are done with the potatoes break easily when pierced.
  5. Drain the potatoes then immediately add them back to the pot with the vegan butter, plant milk and spices.
  6. Use a potato masher to mix and mash well, until the potatoes are fluffy.

Assemble and bake the Sheperd’s Pie:

  1. Preheat the oven to 350F. Spread the vegan mashed potatoes over top of the on top of the vegan meat & veggie mixture. Make it thick! Drizzle with 2 tbsp vegan butter.
  2. Bake at 350F for 30 minutes. I like to turn the broiler on high, crack the oven door and let it brown the top of the potatoes at the end for 3-4 minutes.
  3. Garnish with fresh herbs if you want and ENJOY!


  • Use a large casserole dish because bubbling & dripping may occur when cooking.
  • You may want to place a cookie sheet under the casserole dish to catch any drips and keep the oven clean.
  • Make sure that your mashed potatoes have enough liquid and are light and fluffy since they will dry a little in baking.

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