The Best Vegan Shepherds Pie! Mouthwatering meaty vegetable filling with gravy, topped with super creamy mashed potatoes and baked to perfection! The ultimate comfort food! Vegetarian, gluten free.
Well I veganized my shepherds pie recipe! Yup! Its meatless, amazing and easy too!! My family loves it!! It’s super meaty and savoury made with Gardein Beefless Ground, lentils, mushrooms and veggies all simmered in a mouthwatering gravy! With the creamiest vegan mashed potatoes!! Superb winter meal! Excellent any night and makes for a perfect holiday dinner too!! You will love this Vegan Shepherds Pie! Enjoy!
What is Vegan Shepherds Pie?
It is a meatless take on traditional shepherds pie (cottage pie) we are all familiar with. This Vegan version is made by substituting canned lentils, mushrooms and meatless ground for ground meat or lamb and adding frozen peas, mushroom broth, herbs and spices and topping it off with dairy free mashed potatoes!
Can you freeze Shepherds 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 Shepherds 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
Great served with a green salad or Caesar salad, and some tasty garlic bread or enjoy as your main dish for Thanksgiving or Christmas!
Ok let’s make some Vegan Shepherds 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.
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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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The Best Vegan Shepherds Pie! Mouthwatering meaty vegetable filling with gravy, topped with super creamy mashed potatoes and baked to perfection! The ultimate comfort food! Vegetarian, gluten free.
Ingredients
- 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
- 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 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.
- 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 (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.
- 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.
Keywords: vegan shepherds pie, holiday, meatless, mushrooms, lentils, gardein, crumbles, best, easy, thanksgiving, christmas,
Midge
November 9, 2019 at 10:41 pmWe made this and we all thought it was so tasty
★★★★★
Verna
November 10, 2019 at 2:48 pmThanks so much Midge! Glad your family enjoyed the shepherds pie.