vegan shepherd’s pie

Vegan Shepherd's Pie_hot for food

This vegan shepherd’s pie recipe was part of the Vegan It! series I created in collaboration with Chatelaine!

In this fun series I’m recreating all kinds of comfort classics for their YouTube channel and making them 100% vegan. Make sure to check it out so you can get in on all the recipe ideas!

Of course, shepherd’s pie is all beef, but don’t fret. Making it vegan is as easy as swapping the meat for a meatless ground round which you can find at every grocery store nowadays. I personally like using the new Beyond Meat product now, but there’s also some from Gardein or Yves. And I’m sure you’ll find plenty more in the fresh or frozen meat alternatives section in your grocer.

Vegan Shepherd's Pie vegan recipe original
Vegan Shepherd's Pie_hot for food
4.57 from 16 votes
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vegan shepherd’s pie

This vegan shepherd’s pie recipe was part of the Vegan It! series I created in collaboration with Chatelaine! 

Course Main Course
Cuisine American
Keyword casserole, mashed potatoes, shepherd’s pie
Prep Time 15 minutes
Cook Time 35 minutes
resting 15 minutes
Total Time 50 minutes
Servings 4
Author Lauren Toyota


mashed potatoes

  • 2 pounds potatoes, peeled and cubed
  • ¼ C vegan butter
  • ¼ C unsweetened nondairy milk
  • 1 tbsp finely chopped chives
  • ½ to 1 tsp sea salt, to taste
  • ¼ to ½ tsp ground black pepper, to taste
  • 1/8 tsp smoked paprika


  • 1 C finely chopped onion (about 1 onion)
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp ground sage
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 C frozen mixed vegetables, mostly thawed
  • 3 C veggie ground round (thawed overnight in the fridge if from frozen)
  • 2 tbsp vegan worcestershire
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch
  • 1 C low-sodium vegetable stock


  1. To make the mashed potatoes, bring a large pot of cold water with the potatoes to a boil. Cook until tender and falling apart easily, 10 to 12 minutes.
  2. Preheat the oven to 400°F. You’ll need an 8″ x 8″ square baking dish.

  3. To make the filling, sauté the onion in a skillet with the vegetable oil over medium heat for 3 minutes until just softened.
  4. Stir in the garlic, thyme, sage, salt, and ground black pepper and heat through for about 1 minute.

  5. Add veggie ground round and mixed vegetables, and continue to cook for 5 minutes.

  6. Mix together the low-sodium vegetable stock, worcestershire, tomato paste, and cornstarch. Mix cornstarch with a bit of the liquid to make a slurry before adding to all of the liquid to prevent lumps. Stir well. Then add to the pan and stir for 1 minute as the liquid thickens. Turn off the heat.

  7. Drain the mashed potatoes from water and add back to the pot you cooked them in. Mash with vegan butter, nondairy milk, sea salt, ground black pepper, and chives until smooth.

  8. Add the filling to the casserole dish and spread out in an even layer. Then add all the mashed potatoes on top and use a spatula to spread it out evenly to the edges. Sprinkle with smoked paprika evenly on top.
  9. Bake on the middle rack of the oven for 20 minutes or until the top is golden brown and the filling is bubbling. If the top is not getting golden, move to the top rack for another 5 to 8 minutes.
  10. Let the shepherd’s pie rest for about 10 to 15 minutes before slicing and serving.

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9 thoughts on “vegan shepherd’s pie”

  1. So we’re having a snowstorm outside and I’m eating the last of the shepherds pie. Definitely a comfort food. Tasty recipe, straightforward and easy to make.

  2. Really tasty and easy to make. The only possible downside is that the overall taste of the dish is highly dependent on the taste of the meat substitute you use since proportionally it makes up a large part of the dish. So if you don’t like the flavor of whichever TVP you have available, you might not like the recipe. (Also mine didn’t fit in the size of pan suggested! But that’s not a problem lol, more tasty shepherd’s pie for me!)

  3. Love this recipe. We like to swap the ground round for lentils,mushrooms and tempeh. I do 1.5 cups cooked lentils, 1 cup chopped mushrooms and .5 cup tempeh.

  4. Really delish and super easy to make! This has now become a staple in our house for fall/winter dinners. My meat eating fiance couldn’t stop eating it and says he is going vegan now!!! WOOHOO!

  5. This is one of my go-to recipes. In my first try, it seemed pretty daunting to put together but the process actually was enjoyable and you feel like you’re putting together something special. It’s like a nice present coming out of the oven. I primarily use Gardein’s vegan ground.

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