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, such as 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.

A top view of a vegan shepherd's pie.

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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 prepare it a day or two ahead and simply pop it in the oven to bake 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 vegan cottage pie 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 who can’t eat seitan ham or seitan turkey.

A close up of a vegan cottage pie in a white casserole dish with a scoop taken out.

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, portobello mushrooms, or my homemade vegan ground beef, which 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 prefer using portabella or baby portabella mushrooms, but white mushrooms will also work.
  • Mixed Veggies – I typically 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 you prefer. 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 add color and a more pronounced 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, making it easy. A blend of oregano, rosemary, and thyme is also a good option.
  • 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 – Sauté 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. Sauté 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.

Onions, vegan beef crumbles, and mushrooms sautéing in a skillet to make vegan shepherd's pie.
Sauté the onions, mushrooms, and faux beef.
Pouring veggie broth into the vegan meat and veggies to make the base of a vegan shepherd's pie.
Add the broth, tomato paste, and soy sauce.

Step 5 – Sprinkle with 2 tablespoons of flour and mix until well combined.

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 the mixture until it starts to bubble and thicken, then pour it into a large casserole dish.

The base of a vegan shepherd's pie with vegan crumbles and mixed veggies.
Add the filling to a casserole dish
A vegan cottage pie covered with mashed potatoes and butter before it goes in the oven.
Top with mashed potatoes and melted butter.

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 the potatoes remain at a rolling boil for about 15-20 minutes, until they break easily when pierced with a fork.

Step 13 – Drain the cooking water and return the potatoes to the pot. Immediately add 2 tablespoons vegan butter, 3/4 cup plain plant-based milk, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder to the hot potatoes. 

Step 14 – Mash the potatoes with a hand potato masher until they 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 pair this meal with some vegan stovetop stuffing, cauliflower stuffing, cauliflower casserole, or coconut mac and cheese on the side for a truly comforting 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.
  • Ensure that you use enough liquid when making your mashed potatoes so that they remain light and fluffy, as they will dry out slightly during the baking process.
A vegan cottage pie made with beyond beef crumbles with a scoop taken out of it.

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, such as Beyond Meat or my homemade vegan ground beef made 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. Make the dish according to the instructions, then cover and refrigerate it instead of baking. When you’re ready to eat, bake it for an additional 5 minutes to account for the colder start.

Storage and reheating

Refrigerate: Leftover shepherd’s pie will keep well in the refrigerator for 3-5 days in a sealed container.

Freeze: You can freeze this cottage pie for up to 3 months, provided it is sealed well and no air reaches 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.

A dish of vegan shepherd's pie from the side with a thick layer of golden mashed potatoes on top.

More vegan holiday recipes

Vegan shepherd’s pie recipe

A top view of a white casserole dish filled with vegan shepherd's pie with a serving taken out.
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4.89 from 9 rating

Vegan Shepherd’s Pie (Vegan Cottage Pie)

Yield: 6
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Author: Monica Davis
A classic-tasting shepherd's pie made with vegan "beef," veggies, and dairy-free mashed potatoes.
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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
 

  • Sauté 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. Sauté until the mushrooms start to release their juices.
  • Add vegan beef crumbles (or your protein of choice) and cook for an additional 2-3 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 until well combined.
  • 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 the potatoes remain at a rolling boil for about 15-20 minutes, until they break easily when pierced with a fork.
  • Drain the cooking water and return the potatoes to the pot. Immediately add 2 tablespoons vegan butter, 3/4 cup plain plant-based milk, 1/2 teaspoon salt, and 1/2 teaspoon 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 prefer.
  • 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.
  • Ensure that you use enough liquid when making your mashed potatoes so that they remain light and fluffy, as they will dry out slightly during the baking process.
Serving: 2cups, Calories: 549kcal, Carbohydrates: 97g, Protein: 20g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Sodium: 983mg, Potassium: 2188mg, Fiber: 16g, Sugar: 6g, Vitamin A: 6842IU, Vitamin C: 95mg, Calcium: 145mg, Iron: 7mg
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