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    Home » Mains » Crazy Good Vegan Shepherd’s Pie Recipe! (AKA Cottage Pie)

    Crazy Good Vegan Shepherd's Pie Recipe! (AKA Cottage Pie)

    October 25, 2019 / Updated July 29, 2020 / By Verna / 10 Comments

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    vegan shepherds pie on a plate with a fork

    Vegan Shepherd’s Pie! Meaty mince veggie filling with mushrooms, lentils, vegan crumbles in gravy, topped with creamy mashed potatoes and baked to perfection! The best classic vegetarian comfort food recipe! 

    piece of vegan shepherd's pie on a white plate

    Well I veganized my shepherd’s pie recipe! Yup Vegan shepherd’s pie! It’s real simple but big on flavour! made with Gardein Beefless Ground, lentils, mushrooms and vegetables all simmered in a mouthwatering gravy with silky mashed potatoes! Excellent any night and makes for a perfect holiday entree too!! You will love it! Enjoy!

    What is Vegan Shepherd's Pie?

    It is a meatless take on traditional meaty shepherds pie (cottage pie) we are all familiar with. This Vegan version is made by substituting canned lentils, mushrooms and meatless ground crumbles for ground meat or lamb and adding frozen peas, mushroom broth, herbs and spices and topping it off with dairy free mashed potatoes! Ultimate comfort food!

    vegan shepherd's pie on a white plate with a fork

    Can you freeze Shepherd's Pie?

    Absolutely! Once the pie is completely cool, cover with tin foil and freeze for 1-2 months. Or freeze slices individually in smaller Tupperware containers.

    How To Make Vegan Shepherd's Pie:

    Start by making the recipe for Instant Pot Vegan Mashed Potatoes.

    While the potatoes are cooking preheat the oven to 350° and then start on the filling: Heat a medium-large pot or Dutch Oven to medium heat. Add the oil, onions and a pinch of salt and pepper. Sauté onions for 5 minutes until they are softening and starting to brown a little. Add in the chopped mushrooms, garlic and gardein beefless ground. Cook for 3-5 minutes until mushrooms are soft.

    Add the Italian seasoning and flour and stir to combine everything.

    Now add the rest of ingredients except peas. Bring to a simmer uncovered on medium heat for just a few minutes to thicken, then add in the peas.

    Pour the vegetable filling into a deep casserole dish (I use my 13.8 x 9 inch lasagna dish). Add the mashed potatoes in dollops on top of the filling. Spread the potatoes evenly over the top.

    Spray the top with cooking spray, season with salt and pepper and bake uncovered at 350° for 30 minutes. For full recipe ingredients and instructions see recipe card below.

    Enjoy! Serves 8-10

    four step by step photos how to make vegan shepherd's pie

    vegan shepherd's pie in casserole dish with piece missing

    Great served with a green salad or Caesar salad, and some tasty garlic bread or enjoy as your main dish for Thanksgiving or Christmas!

    vegan shepherd's pie being scooped with a fork

    Ok let's make some Vegan Shepherd's Pie! It's:

    super flavourful

    savoury

    perfect holiday meal or anyday meal

    meaty

    creamy

    healthy

    addicting

    kid friendly

    easy to make

    Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

    Follow me on PINTEREST and INSTAGRAM for more tasty Vegan Recipes❤️

    Want more Vegan Holiday Main Dishes or anytime meals? Check these recipes out!

    • Vegan Turkey Recipe
    • Meatless Vegetable Lasagna (Vegan)
    • Vegetarian Salsbury Steak with Mushroom Gravy (Vegan) (Meatball Version)
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    piece of vegan shepherd's pie on a white plate

    Crazy Good Vegan Shepherd's Pie Recipe! (AKA Cottage Pie)


    ★★★★★

    5 from 3 reviews

    • Author: Verna
    • Prep Time: 20 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour 10 minutes
    • Yield: 8-10 Servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan Shepherd’s Pie! Meaty mince veggie filling with mushrooms, lentils, vegan crumbles in gravy, topped with creamy mashed potatoes and baked to perfection! The best classic vegetarian comfort food recipe!


    Ingredients

    Scale
    • 1 recipe Vegan Mashed Potatoes (instant pot)
    • 1 tablespoon oil
    • 1 large yellow onion, chopped
    • 3 cloves garlic, chopped
    • 1/2 lb (227 grams) mushrooms, chopped
    • 2 cups Gardein Beefless Ground
    • 2 tablespoons all purpose flour, or gluten free blend
    • 1 teaspoon Italian seasoning
    • 3 cups mushroom broth
    • 1 540 ml (18 oz) can lentils, rinsed and drained
    • 1 tablespoon nutritional yeast
    • 1 tablespoon Braggs
    • 2 teaspoons vegan Worcestershire Sauce, I like Wizards or Annie's
    • 1 teaspoon Better Than Bouillon Vegetarian No Beef Soup Base
    • 1 tablespoon tomato paste
    • 1 teaspoon granulated onion
    • 1/2 teaspoon granulated garlic
    • 1 and 1/2 cups frozen peas
    • salt and pepper to taste

    Instructions

    1. Start by making the recipe for Instant Pot Vegan mashed potatoes.
    2. While the potatoes are cooking preheat the oven to 350° and then start on the filling: Heat a medium-large pot or Dutch Oven to medium heat. Add the oil, onions and a pinch of salt and pepper. Sauté onions for 5 minutes until they are softening and starting to brown a little. Add in the chopped mushrooms, garlic and gardein beefless ground. Cook for 3-5 minutes until mushrooms are soft.
    3. Add the Italian seasoning and flour and stir to combine everything.
    4. Now add the rest of ingredients except the peas. Bring to a simmer uncovered on medium heat for just a few minutes to thicken, then add in the frozen peas. Season with salt and pepper if necessary.
    5. Pour the vegetable filling into a deep casserole dish (I use my 13.8 x 9 inch lasagna dish). Add the mashed potatoes in dollops on top of the filling. Spread the potatoes evenly over the top.
    6. Spray the top with cooking spray (optional), season with salt and pepper and bake uncovered at 350° for 30 minutes. Broil for a few minutes if you would like the potatoes a little browner.
    7. Enjoy! Serves 8-10

    Notes

    • cook time includes cooking mashed potatoes and the vegetable filling and baking.
    • shepherds pie will keep covered in the fridge for up to 5 days and will keep in the freezer for up to 2 months.
    • you could use frozen mixed veggies instead of peas, I am partial to just peas for this recipe.
    • you could sub you favourite meals crumbles
    • if using TVP (textured vegetable protein) soak first in veggie broth or water so it expands before adding to recipe.
    • Category: Mains, Gluten free
    • Method: Bake / Oven
    • Cuisine: American, Canadian

    Keywords: vegan shepherd's pie, meatless shepherd's pie, shepherds pie vegan, vegan shepherds pie, holiday, meatless, mushrooms, lentils, gardein, crumbles, best, easy, thanksgiving, christmas, vegan cottage pie

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Joan Wilshaw

      January 17, 2021 at 7:19 am

      How do you make the mushroom broth for the shepherds pie please?

      Reply
      • Verna

        January 17, 2021 at 8:24 am

        Hi Joan I buy it, usually in a tetra box. Enjoy!

        Reply
    2. Amy

      September 14, 2020 at 5:03 pm

      I used beyond ground meat in your shepherd’s pie recipe. It was phenomenal! Love all the flavours. Thank you for sharing. All your vegan recipes that I’ve tried are so delicious

      ★★★★★

      Reply
      • Verna

        September 14, 2020 at 5:08 pm

        Oh thanks so much Amy, thrilled you enjoyed the casserole and so happy to hear you're enjoying my recipes.

        Reply
    3. Alison hill

      August 18, 2020 at 10:09 pm

      Just curious if I could use chick peas or anything in place of the beefless ground? Also what could I substitute brags as I can’t find it in my local stores

      Reply
      • Verna

        August 18, 2020 at 10:48 pm

        Hi Alison, you could use lite Tamari or low sodium soy sauce in place of the Braggs liquid aminos. I haven't used chickpeas as a sub for the pie filling. I'm sure it would be fine. Flavour and texture will be different. Hope that helps.

        Reply
    4. Rhonda

      December 07, 2019 at 8:44 pm

      This was so delicious!!! I didn't have the no beef base so I used no chicken base and it still tasted incredible. Thanks for the recipe!

      ★★★★★

      Reply
      • Verna

        December 07, 2019 at 9:56 pm

        Oh I am so glad you enjoyed the Shepherd's Pie Rhonda!! Good to know it tastes great with the no chicken soup base as well! Thank you so much for your kind words, that means a lot. Really appreciate your comment! 😊

        Reply
    5. Midge

      November 09, 2019 at 10:41 pm

      We made this and we all thought it was so tasty

      ★★★★★

      Reply
      • Verna

        November 10, 2019 at 2:48 pm

        Thanks so much Midge! Glad your family enjoyed the shepherds pie.

        Reply

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