Shepherd’s Pie is an absolute classic dish that’s sure to please your family! This hearty and comforting casserole brings together tender bites of plant-based beef, with a delicious mix of vegetables in a savory Vegan brown gravy. The flavorful base is topped with creamy, buttery Vegan mashed potatoes and then baked to golden perfection. This is one dish that is sure to fill your kitchen with the tantalizing aroma of deliciousness!
For more hearty and tantalizing Vegan meals, make Vegan Meatloaf and Vegan Stuffed Shells.
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SIS - Simple is Smart Tip:
For the creamiest, fluffiest, tastiest mashed potatoes, use a potato ricer. The potato ricer makes perfectly smooth, lump-free mashed potatoes without turning them into starch. If you use a stand mixer to “mash” your potatoes, you run the risk of overmixing. Overmixed potatoes are gummy and rubbery because too much starch is released during mixing.
Neuroscience Nutrition Nugget
Potatoes are an amazing food that can influence our day-to-day activities and general brain health in many ways. They are packed with essential vitamins and minerals, such as copper, iron, manganese, potassium, vitamins B6 and C, fatty acids, and amino acids. These nutrients positively affect the brain and its activity, making potatoes an excellent choice for improving memory. A great way to get the most out of these nutrients is to prepare a simple baked potato and eat it without salt. Eating the skin and all will ensure that you get the potato’s full benefits. Copper and iron, found in potatoes, are known for boosting brain activity and strengthening nerve centers. Potassium and vitamin B6 are known to also assist in the function of the brain, while fatty acids and amino acids help improve memory.
Ingredients for Vegan Sheperd's Pie
- Mashed Potatoes: A combination of Yukon Gold and Russet potatoes make the best mashed potatoes.
- Plant-Based Beef: Use Impossible Beef, Beyond Beef.
- Onions: either white or yellow onions are perfect. I don’t use sweet onions.
- Garlic: you will want a head of roasted garlic for the mashed potatoes and fresh raw garlic for the pie.
- Italian Seasoning: I use dried Italian Seasoning. If you don’t have Italian seasoning, use 1 tsp each of oregano and basil and 1/2 tsp each of rosemary and thyme.
- Salt: use sea salt
- Vegetable Stock: I use the home-canned vegetable stock that I make by boiling down all the peeling and outer layers of the vegetable I use. For how to make your own vegetable or meat stock. I use my organic-grown vegetable from the garden. That way, I know they are free of pesticides and chemicals.
- Mixed Vegetables: Purchase a package of frozen mixed vegetables and frozen corn.
- Flour: all-purpose flour
- Olive Oil: Can also use vegetable or canola oil.
- Vegan Worchester Sauce: Not all Worchester Sauce is Vegan.
- Tomato Paste: Use a couple of Tbsp to add a lovely color to the vegetable and beef layer.
Step by Step Instructions for Vegan Sheperd's Pie:
Mashed Potato Layer:
- For detailed instructions on how to make these creamy mashed potatoes.
- Peel the Potatoes, Cut them into 2-inch pieces. Put in a large kettle and cover with water. Add 1 tsp of salt. Boil on medium heat until the potatoes are tender when pierced with a fork. Drain and mash with a potato masher.
- Mash the roasted garlic cloves and mix them into the mashed potatoes. For how to roast garlic at home. If your mashed potatoes are hot, add the coconut milk and vegan butter to the potatoes.
- If the potatoes have cooled heat the coconut milk and butter before adding into the potatoes. Stir in. Set the mashed potatoes aside.
Meat and Vegetable Layer for Vegan Sheperds Pie
- Preheat Oven to 400°F (204°C)
- In a large skillet, saute the onions and garlic in the olive oil until the onions are translucent.
- Add the plant-based beef, break it up into small pieces, and saute until browned.
- Add the Italian seasoning, salt, Worchester sauce, tomato paste, and flour. Stir and cook on medium for 1 minute.
- Add the vegetable stock, frozen peas, carrots, and corn. Cook on medium, stirring until hot and thickened, about 3 minutes.
- Add the mixture to a greased 11 X 13-inch baking dish. Top with mashed potatoes. Use a fork to create some ridges on the top.
- Bake 25 – 40 minutes.
- For storing left-overs or freezing this casserole see notes in the recipe.
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Vegan Sheperd's Pie
Equipment
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Creamy Vegan Mashed Potatoes
- 1½ lbs Yukon Gold Potatoes
- 1 lb Russet Potatoes
- ¾ cup Coconut Milk
- 1 head Roasted Garlic
- 6 tbsp Vegan Butter. I used I Can't Believe Its Butter - Vegan
Shepards Pie Meat and Vegetables Layer
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves raw garlic minced
- 12 oz plant-based beef
- 1 tbsp Italian Seasoning
- 1 tsp salt
- 2 tsp Vegan Worchester Sauce
- 2 tbsp Tomato Paste
- 3 tbsp all-purpose flour
- 1½ cups Vegetable Stock
- 1½ cups Frozen peas and carros
- 1 cup frozen corn
Instructions
Mashed Potatoes
- For detailed instructions on how to mke these creamy mashed potatoes.
- Peel the Potatoes, Cut them into 2-inch pieces. Put in a large kettle and cover with water. Add 1 tsp of salt. Boil on medium heat until the potatoes are tender when pierced with a fork. Drain and mash with a potato masherSIS Tip: For super fluffy potatoes, use a potato ricer instead of mashing them.
- Mash the roasted garlic cloves and mix them into the mashed potatoes. For how to roast garlic at home. If your potatoes are hot, add coconut milk and vegan butter to the potatoes.
- If the mashed potatoes have cooled, heat the vegan butter and coconut milk before adding them to the potatoes. Stir in. Set the mashed potatoes aside.
Meat and Vegetable Layer
- Preheat Oven to 400°F (204°C)
- In a large skillet, saute the onions and garlic in the olive oil until the onions are translucent
- Add the plant-based beef, break it up into small pieces and saute until browned.
- Add the Italian seasoning, salt, Worchester sauce, tomato paste, and flour. Stir and cook on medium for 1 minute.
- Add the vegetable stock, frozen peas, carrots, and corn. Cook on medium, stirring until hot and thickened, about 3 minutes.
- Add the mixture to a greased 11 X 13 inch baking dish. Top with the mashed potatoes. Use a fork to create some ridges on the top.
- Bake 25 - 40 minutes.
