Pinterest collage with text reading meaty vegan shepherd's pie

Make the ultimate comfort nutrient: Vegan Shepherd's Pie with vegan ground beef. It's compact, hearty and a simple cozy meal the whole family will love! No 1 would estimate it'due south 100% vegan.

looking down on a casserole with potatoes and meaty mixture

This stunning plant based dinner would absolutely fool a meat eater! While I dearest beans and whole plant foods, sometimes I want to recreate compact versions of the classics and make them really taste like the existent matter. Recall Vegan Chicken Pot Pie, Vegan Fried Chicken or Vegan Steak.

With all the great vegan meat options out there, this is easier and easier to exercise. That said, if y'all are looking for a more whole foods version, go brand my Lentil Shepherd'south Pie with Cheesy Mashed Potatoes.

This vegan shepherd's pie is condolement food to the max! The filling is a simple mixture of vegetables and vegan beefiness, plenty of fresh herbs and flavorings but information technology's also easy to brand. Topped with fluffy, buttery mashed potatoes and even and optional parmesan and vegan butter chaff!

Make this recipe for holidays, potlucks, meal prep for the week or a Sunday dinner. The whole family will love it!

white plate with vegan shepherd's pie square

How to brand Vegan Shepherd's Pie

Detect the complete recipe with measurements beneath.

Outset, make your mashed potatoes. Set aside while y'all make the filling.

Sauté the onion in oil for a few minutes, and then add the garlic and cook ane more minute. Now add the vegan meat (I used Impossible make) and pause information technology upwards, cooking until it browns.

Stir in the herbs, salt, pepper.

Now add together the Worcestershire sauce, love apple paste and flour. Stir it in.

Next, add together the broth and vegetables. Stir ofttimes and bring the mixture to a boil. Cook for 5 minutes.

collage showing how to make meaty vegan mixture for pie

To assemble, pour the meaty mixture into a casserole dish, and spoon the mashed potatoes on meridian.

Utilise a fork, if desired, in all directions to smooth out the potatoes evenly and create texture.

Drizzle on the melted vegan butter and sprinkle parmesan cheese (I used Violife vegan brand). This is optional, but it makes a delicious chaff on the potatoes.

Place in the oven, uncovered, and bake for 25-30 minutes until hot.

collage of how to assemble mashed potato pie for oven

Make ahead

You tin make shepherd'south pie ahead of time. This is perfect for Thanksgiving dinner, when yous want to prep as much as possible before the big mean solar day!

Simply prepare the goulash as directed up to the bespeak of baking. Encompass and refrigerate for upwards to 2 days. When the time comes, preheat the oven and bake until hot. Yous will need to add a few minutes since information technology'southward going into the oven cold.

whole uncut vegan shepherd's pie in a white pan

How to store leftovers

This compact vegan shepherd's pie makes great leftovers. Keep it covered in the refrigerator for up to iv days. To reheat, simply warm in the microwave.

For meal prep, split up cooked pie into individual containers for easy grab and become lunches.

Can yous freeze shepherd's pie?

Yes, it freezes quite well. The potatoes will have a slightly different texture afterward freezing. To freeze, cool completely commencement, then wrap it using foil or transfer to freezer friendly containers and freeze for up to 2 months.

Thaw in the fridge overnight earlier baking/warming and enjoy.

close up of a fork taking a bite out of a meaty pie with potatoes on top

Desire more comfort food classics made vegan?

  • Vegan Tater Tot Goulash
  • Vegan Moussaka
  • The Best Vegan Lasagna
  • Mushroom Bourguignon
  • Vegan Jambalaya

square image of potatoes and meat casserole, vegan

Murphy Topping

  • 3 pounds russet potatoes
  • iv tablespoons vegan butter
  • 3/4 loving cup unsweetened found milk, I used soy
  • 3/4 teaspoon salt, or more to gustation
  • few shakes black pepper

Meaty Filling

  • 2 tablespoons olive oil
  • ane medium xanthous onion, diced
  • 3 cloves garlic, minced
  • 12 ounces Impossible vegan meat, or your favorite vegan meat, see Notes
  • 2 teaspoons dried rosemary
  • 2 teaspoons stale thyme
  • 3/4 teaspoon salt
  • few shakes black pepper
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons love apple paste
  • three tablespoons all purpose flour
  • 1 1/two cups vegetable broth
  • 1 1/2 cups frozen pea and carrot mix
  • 1/2 loving cup frozen corn

Optional topping

  • 2 tablespoons melted vegan butter
  • sprinkle of vegan parmesan cheese, I used Violife
  • chopped fresh parsley, for serving

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Prepare the potatoes

  • Peel your potatoes and chop them into big chunks. Place the potatoes in a large pot and cover with cold h2o. Bring to a eddy and melt uncovered for about 15 minutes or until fork tender.

  • Drain the potatoes in a colander, so return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy.

  • Cover and set up aside while you make the filling.

Make the filling

  • Preheat the oven to 400 degrees F.

  • Add together the oil to a large skillet over medium heat, then add the onion and sauté for almost 5 minutes until translucent.

  • Add the garlic and cook for 1 more infinitesimal, then add the impossible beefiness. Use a wooden spoon to suspension it up into pocket-size chunks. Add together the rosemary, thyme, common salt and pepper and cook until brown and no longer pink.

  • Stir in the Worcestershire sauce, tomato paste and flour.

  • Now add together the broth, peas and carrot mix and corn. Bring to a eddy then reduce to a simmer and cook for about v minutes, stirring oftentimes.

Get together and bake

  • Cascade the meaty filling into a nine×13 inch casserole dish (or other large dish). Spread information technology into an even layer, then spoon the mashed potatoes on elevation. Use a fork to create texture, dragging it in all directions.

  • If desired, drizzle the melted vegan butter over the potatoes and sprinkle some vegan parmesan cheese on top. This is optional just and so skillful!

  • Bake for 25-30 minutes until hot. Serve immediately garnished with chopped parsley. Enjoy!

  1. Leftovers volition keep in the refrigerator for upwards to 4 days. Information technology tin too be frozen once completely cooled.

  2. Compact options – I similar using either Impossible or Across Meat crumbles, just you can use your favorite vegan meat crumbles. Soaked TVP as well works, or even cooked lentils.
  3. Make ahead – You can fix the goulash ahead of time, but instead of baking, refrigerate until ready to serve. Then uncover and broil, adding a few extra minutes of bake time since information technology volition exist going in common cold. It tin be prepared up to two days ahead of time.

Serving: 1 of 8 servings , Calories: 375 kcal , Carbohydrates: 46 g , Poly peptide: 13 1000 , Fat: sixteen k , Saturated Fat: 5 g , Polyunsaturated Fat: 3 k , Monounsaturated Fat: 5 thou , Trans Fatty: 1 g , Sodium: 943 mg , Potassium: 928 mg , Fiber: 5 one thousand , Carbohydrate: 3 one thousand , Vitamin A: 3112 IU , Vitamin C: 16 mg , Calcium: 175 mg , Fe: iii mg

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