Vegan Shepherd’s Pie (Cottage Pie)
This vegan shepherd’s pie is a classic dish that’s easy to make for a holiday meal or just a hearty vegan dinner. Made with your choice of meat substitutes like Beyond crumbles, TVP, lentils, or my homemade vegan ground beef, then mixed with veggies and sauce topped with fluffy mashed potatoes, and baked to a golden brown.
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Whether you refer to this casserole as a shepherd’s pie or a cottage pie, you will love this savory classic-tasting comfort food, made meat-free. A shepherd’s pie is traditionally made from lamb and a cottage pie is traditionally made from beef, so when it is vegan you can call it whatever you wish.
This was my first vegan recipe and everyone…all three of my kids ages 4, 6, and 8 loved this! Easy to make and I bet you could even make it the morning of and bake it in the evening.
—Katrina
I love this meal because you can make it a day or two ahead and just pop it in the oven and bake it when you’re ready. It’s made with simple ingredients that you can find in most grocery stores and it tastes like the classic dish, so even non-vegans will enjoy it.
This recipe is
- hearty and delicious.
- easy to make.
- great to make up a day or two ahead of time.
- a crowd pleaser!
This plant-based shepherd’s pie is always a hit for Thanksgiving or holiday meals and it makes a great main dish if you have gluten-free guests that can’t eat seitan ham or seitan turkey.
Ingredients and substitutions
- Onion – for flavor. (optional)
- Garlic – for flavor. (optional)
- Olive Oil – or any other oil that you wish to saute the onions and veggies in. You can make it oil-free by using a few tablespoons of extra broth to saute the veggies.
- Protein – you can use a store-bought beef substitute like Impossible meat, Beyond meat, or others. You can also use 2 cups of cooked lentils, portabella mushrooms, or my homemade vegan ground beef that is made from TVP. All will work well in this dish. You can also make my homemade vegan steak and dice it up instead of using crumbles.
- Mushrooms – this is optional but adds a good texture and flavor to the dish. I like to use portabella or baby portabella, but white mushrooms will also work.
- Mixed Veggies – I usually use a 16 oz bag of frozen mixed veggies (peas, carrots, corn, and green beans) to make this cottage pie quick and easy, but you can use any chopped veggies that you would like. I also like to add chopped celery for added texture.
- Flour – to thicken the broth. All-purpose white flour works best. You can also use any grain-based gluten-free flour mix or corn starch instead.
- Broth – to make the base sauce. You can use any vegan veggie broth or simply use water.
- Soy Sauce – for a beefy flavor. You can also use Tamari or Bragg’s Liquid Aminos to make it gluten-free.
- Tomato Paste – to give it color and more of an umami flavor. You can swap this out with nutritional yeast if you don’t have tomato paste or use 1 tablespoon of each.
- Herbs – for flavor. I like to use a Herbes de Provence mix or an Italian seasoning mix to flavor this dish to make it easy. A mix of oregano, rosemary, and thyme is also good.
- Sea Salt and Black Pepper – for flavor.
For the mashed potatoes on top
- Potatoes – any good starchy potatoes will work well for the mashed potato topping. I like Russet potatoes or Yukon Gold potatoes.
- Vegan Butter – to mix in with the mashed potatoes and pour over the top of the casserole before baking. I like to use my homemade vegan butter vegan garlic butter or vegan brown butter sage sauce. You can omit the butter for a low-fat option.
- Plant-Based Milk – any plain flavored plant-based milk will work like soy milk, oat milk, almond milk cashew milk, or coconut milk.
- Garlic Powder – for flavor.
- Salt and Pepper – to taste for flavor.
Helpful tools
- A large skillet
- A large Casserole Dish (A baking dish with at least a 12-cup capacity.)
How to make a vegan shepherd’s pie
Step 1 – Saute a diced onion in 1 tablespoon of olive oil with a sprinkle of salt on low heat for about 3-4 minutes.
Step 2 – Add diced mushrooms, garlic, and herbs, then turn up the heat to medium. Saute until the mushrooms start to release their juices.
Step 3 – Add vegan beef crumbles (or protein of choice) and cook for 2-3 more minutes.
Step 4 – Add 4 cups of frozen mixed veggies and sauté for about 5 more minutes until they are thawed.
Step 5 – Sprinkle with 2 tablespoons of flour and mix well.
Step 6 – Add 1 3/4 cups of vegetable broth, 2 tablespoons tomato paste, and 1 tablespoon soy sauce then stir well.
Step 7 – Simmer until the mixture starts to bubble and thicken, then pour it into a large casserole dish.
Make the mashed potato topping
Step 8 – Fill a large pot about 1/3 full of cold water.
Step 9 – Wash and peel your potatoes, then cut them into cubes about 1 square inch in size.
Step 10 – Place the potato cubes in the pot of cold water as soon as you cut them.
Step 11 – Add salt to the cooking water and bring the potatoes to a boil.
Step 12 – Adjust the heat so that they stay at a rolling boil for about 15-20 minutes until the potatoes break easily when pierced with a fork.
Step 13 – Drain the cooking water and place the potatoes back into the pot. Immediately add 2 tbsp vegan butter, 3/4 cup plain plant milk, 1/2 tsp salt, and 1/2 tsp garlic powder to the hot potatoes.
Step 14 – Mash with a hand potato masher until the potatoes are fluffy.
Bake the Shepherd’s pie
Step 15 – Spread a thick layer of vegan mashed potatoes over top of the “meat” and veggie sauce, then drizzle with 2 tablespoons of melted butter (or brown butter sage sauce).
Step 16 – Bake at 350° F for 30 minutes. You can turn it to broil for the last 3-4 minutes to brown the top if you would like.
What to serve with vegan shepherd’s pie
Over the top – Serve your meat-free shepherd’s pie with some vegan gravy drizzled on top. It’s also great with brown gravy, white gravy, or vegan brown butter sage sauce.
Salads – Shepherd’s pie pairs well with a Caesar salad, broccoli salad, or kale salad with cranberries.
Savory sides – I love to eat this meal with some vegan stovetop stuffing, cauliflower stuffing, cauliflower casserole, or coconut mac and cheese on the side for a total comfort meal.
Pro Tips
- Use a large casserole dish. Your cottage pie will bubble when cooking and may drip in your oven if your dish is not large enough.
- You may want to place a cookie sheet under your casserole dish to catch any drips.
- Make sure that you use enough liquid when making your mashed potatoes so that they are light and fluffy since they will dry out a little in the baking process.
How to make a gluten-free shepherd’s pie
You can easily make this meal gluten-free by using a gluten-free plant-based meat substitute like Beyond Meat or my homemade vegan ground beef from TVP. You will also want to use grain-based gluten-free flour or corn starch to thicken the broth as well as a gluten-free soy sauce.
Make it ahead of time
This vegan cottage pie is the perfect dish to make a day or two ahead for a dinner party or holiday meal. Simply make the dish according to the instructions, then cover and refrigerate it instead of baking. When you want to eat it, bake it for an extra 5 minutes to account for it being colder at the start.
Storage and reheating
Refrigerate: Leftover shepherd’s pie will keep well in the fridge for 3 – 5 days in a sealed container.
Freeze: You can freeze this cottage pie for up to 3 months as long as it is sealed well and no air is getting to it. Allow it to thaw in the fridge for 24 hours before baking. (It can be frozen before or after the final baking stage.
Reheating: Reheat a serving at a time in the microwave for about 3 minutes, or bake larger portions at 350° F for about 10 – 15 minutes until warm.
More vegan holiday recipes
- Vegan Cornbread Casserole
- Vegan Lasagna
- Baked Ziti
- Classic Vegan Stuffing
- The Best Vegan Green Bean Casserole
- Summer Squash Casserole
- Vegan Potato Casserole
Vegan shepherd’s pie recipe
Vegan Shepherd’s Pie (Vegan Cottage Pie)
Ingredients
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegan ground beef, or protein of choice
- 1 cup mushrooms, diced
- 4 cups mixed veggies
- 2 tablespoons flour, (or GF flour if needed)
- 1 3/4 cup vegetable broth, or water
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon herbes de provence, (or 1 1/2 teaspoon oregano and 1 1/2 tsp thyme)
Mashed potatoes
- 6- 8 medium potatoes
- 4 tablespoons vegan butter , (divided)
- 3/4 cup plain flavored plant-based milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Equipment
- A large casserole dish – At least a 12 cup capacity.
Instructions
- Saute a diced onion in 1 tablespoon of olive oil with a sprinkle of salt on low heat for about 3-4 minutes.
- Add diced mushrooms, garlic, and herbs, then turn up the heat to medium. Saute until the mushrooms start to release their juices.
- Add vegan beef crumbles (or protein of choice) and cook for 2-3 more minutes.
- Add 4 cups of frozen mixed veggies and saute for about 5 more minutes until they are thawed.
- Sprinkle with 2 tablespoons of flour and mix well.
- Add 1 3/4 cups of vegetable broth, 2 tablespoons tomato paste, and 1 tablespoon soy sauce then stir well.
- Cook until the mixture starts to bubble and thicken, then pour it into a large casserole dish.
Make the vegan mashed potatoes
- Fill a large pot about 1/3 full of cold water.
- Wash and peel your potatoes, then cut them into cubes about 1 square inch in size.
- Place the potato cubes in the pot of cold water as soon as you cut them. (This will keep them from turning brown.)
- Add salt to the cooking water and bring the potatoes to a boil.
- Adjust the heat so that they stay at a rolling boil for about 15-20 minutes until the potatoes break easily when pierced with a fork.
- Drain the cooking water and place the potatoes back into the pot. Immediately add 2 tbsp vegan butter, 3/4 cup plain plant milk, 1/2 tsp salt, and 1/2 tsp garlic powder to the hot potatoes.
- Mash with a hand potato masher until the potatoes are fluffy.
Assemble and bake the shepherd's pie
- Spread a thick layer of vegan mashed potatoes over top of the "meat" and veggie sauce, then drizzle with 2 tablespoons of melted butter (or brown butter sage sauce).
- Bake at 350° F for 30 minutes. You can turn it to broil for the last 3-4 minutes to brown the top if you would like.
- Garnish with fresh thyme for a pretty presentation. (optional)
Notes
- Use a large casserole dish. Your cottage pie will bubble when cooking and may drip in your oven if your dish is not large enough.
- You may want to place a cookie sheet under your casserole dish to catch any drips.
- Make sure that you use enough liquid when making your mashed potatoes so that they are light and fluffy since they will dry out a little in the baking process.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
This was my first vegan recipe and everyone…all three of my kids ages 4, 6, and 8 loved this! Easy to make and I bet you could even make it the morning of and bake it in the evening.
I’m so happy that you and your family liked the recipe, Katrina!
Made this for my husband and although he hasn’t eaten it yet I know he is going to LOVE it! I used Beyond Meat which is his favorite. Followed the recipe as written but only had red potatoes. They tasted yummy but not sure how they will cook. I m going to bake with foil on top to make sure they do not dry out. Amazing how the gravy comes about. So easy!! Thank you!
I’m so happy that you liked it Lydia!
A very forgiving recipe! Delicious!
My mum makes something similar and assured me that she throws in whatever she has available veg wise. So I was brave enough to make a few substitutions based on what I had on hand. I used lentils and an additional half cup of chopped walnuts to add texture. Veg wise I used finely diced carrots, finely diced aubergine and sweetcorn. unfortunately I also had to leave out mushrooms and peas, but it still turned out great. 10 year old son ate two huge platefuls and said best shepherds pie ever, then went for a third smaller helping! He’d been asking me to make it for awhile after having it at his Nanna’s house so I’m very happy with this recipe! Thank you for all your wonderful recipes and for sharing your knowledge with us!
Sounds delicious, Mo. I’m so happy that you liked the base recipe and went ahead and modified it to make it your own! 🙂
I made a half batch…just to try this out. It was AMAZING! Thank you for all the guidance, information and years of experience that you offer to all of us.
You’re so welcome! I’m glad that you liked the recipe! 🙂
I made this recipe today and it was delicious! I used Gardein crumbles for my protein. I did have to add a couple TBSP of water when I was sauteing the crumbles to keep them from sticking but otherwise I stuck to the recipe.
This is a keeper and I’ll make it again.
I’m so happy that you liked the recipe! 🙂
I have a similar recipe, but use raw carrots and cook them longer – bake in the oven while I’m doing the potatoes. When I don’t have PLAIN vegan milk on hand, a spoonful of vegan mayo and water substitutes nicely. I tried using vanilla vegan milk once, and it’s the wrong flavor for mashed potatoes! Thanks for this recipe!
You’re welcome, Elaine. I hope that you enjoy it.
Thanks for the tip to use mayo and water. Sometimes I don’t have any plain plant milk and will use this!