Treat your family to this delicious, homemade Vegan Shepherd's Pie, the ultimate vegan comfort food. This will be the dish kids will ask for when they come home from college and want the recipe for once they are on their own.
What is Shepherds Pie
The traditional version of this savory pie includes a base of minced meat, either lamb or beef in gravy topped with mashed potatoes. In most original cookbooks it was a way of using up leftover meat. Sometimes it is called cottage pie.
Vegan Shepherd’s Pie
Shepherd's pie might seem like the last thing you would want to make vegan, but you will be pleased to know that it works! Our vegan and vegetarian shepherd's pie is as tasty and comforting as the original.
Most vegan shepherd's pie recipes include lentils, which we love, but this recipe doesn't include lentils -- we went with mushrooms instead. This recipe is a great Thanksgiving main and a great Passover recipe as well.
How to Make Vegan Shepherd’s Pie
Our easy shepherd's pie recipe can be made in about an hour including time in the oven. You begin by peeling and boiling the potatoes to make mashed potatoes. Then the vegetable-filled sauce for our veggie shepherd pie is made in a skillet. Once all of the ingredients have been worked into the sauce, it is topped with the mashed potatoes and baked in the oven for twenty minutes.
Ingredients in Vegan Shepherd’s Pie
Ingredients for the Vegan Mashed Potatoes
- Yukon Gold Potatoes. Any potatoes you would use for mashed can be substituted if necessary but we really find the Yukon Gold potatoes to be the tastiest for this recipe.
- Extra Virgin Olive Oil. Used to add a little fat to the recipe. You can also use vegan butter if desired.
- Vegetable Broth or Unsweetened Almond Milk. Make sure you don't get vanilla almond milk or sweetened almond milk.
Ingredients for the Shepherd's Pie Vegetarian Filling
- Tomato Paste.
- Dry Red Wine. Adds so much richness and depth to the sauce.
- Extra Virgin Olive Oil. For sauteeing. You could substitute a different oil if needed.
- Onion and Parsnip. You'll need a little over one cup, so the number of parsnips you need may vary depending on the size.
- Babybella or Cremini Mushrooms. These mildly flavored mushrooms will take on so much flavor from the sauce and cooking process.
- Roasted and Peeled Chestnuts. A wonderful addition to the recipe!
- Thyme and Rosemary.
Optional Add-Ins & Recipe Variations
- Add one or two cups of cooked lentils for protein.
- You can substitute the potatoes and mushrooms of your choice in this recipe. Shitake mushrooms would be especially nice!
- You can use individual baking dishes instead of one large baking dish.
- You can prepare all the components of the dish a couple of days ahead of time, and assemble and bake before serving.
- If you want to make it Paleo make a cauliflower mash instead of mashed potatoes.
Cooking Tips and FAQ:
What to Serve with Vegan Shepherd’s Pie?
This one-dish stand-alone meal doesn't need to be served with anything at all to be amazing. It even has plenty of veggies built in! However, you might really enjoy the contrast of a nice crunchy salad or the addition of classic French bread.
How to store leftovers?
Leftover shepherd's pie should be kept in the refrigerator in a sealed airtight container and will keep for a few days.
Can this recipe be frozen?
Our easy shepherd's pie recipe can be frozen for up to three months. I like to freeze it in individual portions for a quick grab-and-go lunch that can be thawed in a microwave at the workplace.
Can you freeze uncooked shepherd's pie?
Yes. Vegan shepherd's pie can be frozen before being baked. You may freeze the filling, but we recommend making the mashed potatoes only 2 days ahead.
More Vegetarian Comfort Food Recipes
- The Most Comforting Vegetable Soup
- Comforting Red Lentil Soup Recipe with Fresh Fennel and Turmeric
- Vegan Mac and Cheese
- Thai Soup
- The Best Grilled Cheese Sandwich
This Vegan Shepherd's Pie, is the ultimate vegan comfort food. Warm, delicious, comforting.
- For the mashed potatoes
- 10-12 medium size Yukon Gold potatoes (about 2 lbs)
- 1 tsp salt
- ¼ tsp black pepper
- ⅓ - ½ cup extra virgin olive oil
- ¾ cup vegetable broth or unsweetened almond milk
- For the sheperd's pie filling
- 1 tsp extra virgin olive oil
- 3 tbsp tomato paste
- ½ tsp salt
- ¾ cup dry red wine
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 large parsnip, diced small (about 1 ¼ cups)
- 2-8oz packs babybella or crimini mushrooms, sliced
- 1 (150g) pack roasted and peeled chestnuts, quartered
- ½ tsp salt
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- Peel and dice the potatoes. Boil in plenty of salted water until tender, about 20 minutes.
- Drain the potatoes and mash them using a potato masher or a fork. Add salt, pepper and olive oil and mix well. Slowly, pour vegetable broth or almond milk and mix until well incorporated. Set aside
- In a medium size sauce pan, heat 1 teaspoon of olive oil, add tomato paste and cook over medium-high heat for 3-4 minutes. Add red wine and continue cooking for an additional 3-4 minutes, until it reduces. Set aside
- Heat 2 tablespoons of olive oil add onion and cook over medium heat for 4-5 minutes until translucent. Add parsnip and continue cooking for 2-3 minutes. Add mushrooms, chestnuts, salt, thyme and rosemary. Cook for 10 minutes, or until pasrnips are soft. You may need to add some water to prevent vegetables from burning. Stir in the red wine sauce and cook for another 5 minutes.
- Spoon mixture into an oven proof baking dish or an oven proof skillet. ( See Note 2)
- Top vegetables with mashed potatoes and bake at 400F for 20 minutes or until golden brown.
- Do you want to freeze or make this dish a few days ahead? See note 1
- You can prepare all the components of the dish ahead of time, and assemble and bake before serving. You may also freeze the filling, but we recommend making the mashed potatoes only 2 days ahead.
- You can also individual baking dishes instead of a large one
- Want to make it Paleo, make a cauliflower mash or instead of mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Entree
- Method: stovetop and oven
- Cuisine: American
- Serving Size: 1 cup
- Calories: 570
- Sugar: 11.8 g
- Sodium: 913.7 mg
- Fat: 25.4 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 80.5 g
- Fiber: 12.7 g
- Protein: 10.1 g
- Cholesterol: 0 mg