A Vegan Shepherd’s Pie Recipe that’s also gluten-free, low fat and low calorie, and takes only 30 to 40 minutes to prepare. Made with Gardein Ultimate Beefless Ground and parsnip mashed potatoes, this is a sure crowd pleaser for all your family and friends.
Ahhhhh, Vegan Shepherd’s Pie. A comforting, savory meatless pie with a fluffy, mashed potato crust. Or is it Shephard’s pie? How do you spell shepherd’s pie anyways? The dictionary says it’s shepherd. So, why do so many people search for shephard? Who the heck knows?
I do know that this recipe puts a new spin on Traditional Irish Shepherd’s Pie, which typically calls for ground lamb. For the purpose of this post, I call this recipe “Shepherd’s Pie”, but if there were regular ground beef in it, it would be called a Cottage Pie, the only difference being the meat. But enough talking, I’m hungry. Ready, set, let’s cook!
Why Make This Recipe
- brand friendly – #Gardein Ultimate Beefless Ground is vegan, gluten-free, low fat, dairy-free and only 110 calories per serving.
- dietary restriction-friendly – suitable for all diets, including vegan, vegetarian, gluten-free, kosher, low calorie and low fat.
- can be made ahead of time – if you’re making this for a special occasion, such as a holiday or birthday, you can make it ahead of time, remove from the oven and allow to cool to room temperature. When it’s reached room temperature, cover, and store in your refrigerator for up to 3 days prior to reheating and serving.
- equipment-friendly – this recipe calls for a hand mixer, square or round casserole dish, large skillet, chef’s knife and wooden spoon or spatula, most of which you already have in your kitchen.
What You’ll Need
Ingredient Notes and Substitutions
- potatoes – for this vegan shepherd’s pie recipe, choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, most-flavorful mashed potatoes.
- parsnips – add a subtle hint of sweetness to mashed potatoes that is extremely tasty. However; if you don’t have parsnips, you can either grow your own, or omit them and add an extra potato.
- Gardein Ultimate Beefless Ground – this meat substitute gives the recipe an authentic, hearty flavor and makes the recipe what it is, but if you don’t have and don’t want to go shopping, you can substitute with 2 cups of cooked lentils.
- tomato paste – can be substituted with vegan ketchup or spice it up with a zesty vegan barbecue sauce.
- mixed vegetables – I used Bird’s Eye Steamfresh Mixed Vegetables, but feel free to use any brand you desire. You can also omit frozen veggies all together and throw in leftover vegetables from your refrigerator.
How to Make This Recipe Perfectly
Before you begin, preheat oven to 350F/177C. Peel and cut potatoes and parsnips in half. Place in large stock pot. Cover with water. Boil on high heat until fork-tender. Remove from heat, drain. Return to pot. Add plant milk, 1 tbsp vegan butter, sea salt and black pepper to taste. With a hand mixer, potato masher, or fork, whip potatoes and parsnips until light and fluffy. Set aside.
1 – In the meantime, add 1 tbsp vegan butter to large skillet over low heat. Add garlic, onions, cumin, sea salt and black pepper.
2 – Stir, increase heat to medium, and sauté until onions are translucent.
3 – Add in vegan meat crumbles and vegan worcestershire.
4 – Stir thoroughly until ingredients are well-incorporated.
5 – Add sliced mushrooms.
6 – Stir well and sauté until mushrooms begin to “sweat”.
7 – Add tomato paste.
8 – Stir thoroughly until ingredients are evenly coated.
9 – Add mixed vegetables
10 – Stir well.
11 – Spray light coating of cooking spray into bottom and sides of casserole dish. Add meatless mixture to casserole dish. Spread evenly throughout.
12 – Cover beefless pie mixture with mashed potatoes. Spread evenly. With your fork or spoon, create a pattern on the top.
13 – Top with remaining vegan butter, cut into slices.
14. Bake at 350F/177C for 25 minutes on middle rack. During the last 5 minutes, turn on broiler and move dish to top rack. Carefully allow the top to brown, rotating casserole dish every 2 minutes. Watch closely to avoid burning. Remove and allow to cool for 5 minutes before garnishing with fresh thyme and rosemary. Serve immediately with your favorite sides.
FAQ About Vegan Shepherd’s Pie Recipe
When covered, and in the original casserole dish, this recipe can be stored up to 3 days in your refrigerator.
You can reheat this pie in the oven or microwave. If reheating in the oven, heat uncovered, for 15 minutes at 350F/177C. To reheat in microwave, place inside, uncovered, and heat for 3-4 minutes on high.
Although it’s best eaten right away, you can freeze it in individual containers for up to 3 months. When ready to use, remove from freezer and defrost at room temperature. Once defrosted, reheat as outlined above.
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Vegan Shepherd’s Pie Recipe
- 2.5 lbs potatoes peeled; boiled with parsnips until fork tender
- 2 parsnips peeled, boiled with mashed potatoes until fork tender.
- 3 tbsp vegan butter divided
- 1 tbsp garlic minced
- 1 cup onion diced
- 1 tsp cumin ground
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 13.7 oz meatless crumbles I used Gardein Ultimate Beefless Ground
- 2 tbsp vegan worcestershire sauce
- 8 oz mushrooms sliced
- 2 tbsp tomato paste heaping
- 13 oz mixed frozen vegetables I used Bird's Eye Steamfresh Mixed Vegetables
- 1/2 cup vegan heavy cream or plant milk
- Before you begin, preheat oven to 350F/177C. Peel and halve potatoes and parsnips. Place in large stock pot. Cover with water. Boil on high heat until fork-tender. Remove from heat, drain. Return to pot. Add plant milk, 1 tbsp vegan butter, sea salt and black pepper to taste. With a hand mixer or fork, whip potatoes and parsnips until light and fluffy. Set aside.
- In the meantime, add 1 tbsp vegan butter to large skillet over low heat. When butter has melted, add garlic, onions, cumin, sea salt and black pepper.
- Stir well. Increase heat to medium and saute until onions are translucent.
- Add vegan meat crumbles and vegan worcestershire sauce.
- Stir thoroughly until ingredients are well-incorporated.
- Add sliced mushrooms.
- Stir well and saute until mushrooms begin to "sweat".
- Add tomato paste.
- Stir thoroughly until ingredients are evenly-coated.
- Add mixed vegetables.
- Stir well.
- Spray thin veil of cooking spray over bottom and sides of casserole dish. Add beefless ground mixture and spread evenly.
- Cover with layer of mashed potatoes and parsnips. Spread evenly. With a fork or spoon, create a cool pattern to the top of mashed potatoes.
- Top with slices of remaining vegan butter.
- Bake at 350F/177C for 25 minutes on middle rack. During the last 5 minutes, turn on broiler and move dish to top rack. Carefully allow the top to brown, rotating casserole dish every 2 minutes. Watch closely to avoid burning. Remove and allow to cool for 5 minutes before garnishing with fresh thyme and rosemary. Serve immediately with your favorite sides.
- nutrition information is an estimate and not exact.
- recipe can be stored in original casserole dish covered for up to 3 days.
- you can reheat this pie in the oven or microwave. If reheating in the oven, heat uncovered, for 15 minutes at 350F/177C. To reheat in microwave, place inside, uncovered, and heat for 3-4 minutes on high.
- best served immediately, but if you must freeze, freeze in individual servings in airtight containers for up to 3 months. DO NOT FREEZE GARNISHES.
- you may substitute 2 cups of cooked lentils for Gardein Ultimate Beefless Ground.
- you may omit parsnips and replace with an extra potato.
- ok to substitute ketchup or barbecue sauce for tomato paste.
- PERFECT FOR GETTING USE OUT OF LEFTOVER VEGETABLES. Simply omit the frozen mixed veggies and use whichever you have leftover in your fridge.