piece of vegan shepherd's pie on a white plate

The Best Vegan Shepherd’s Pie!

  • Author: Verna
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 Servings 1x
  • Category: Mains, Gluten free
  • Method: Bake / Oven
  • Cuisine: American, Canadian


The Best Vegan Shepherd’s Pie! Mouthwatering meaty vegetable filling with gravy, topped with super creamy mashed potatoes and baked to perfection! The ultimate comfort food! Vegetarian, gluten free.



  • 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


  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


  • 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 shepherd's pie, holiday, meatless, mushrooms, lentils, gardein, crumbles, best, easy, thanksgiving, christmas, cottage pie, canned lentils, tasty,