Vegan Shepherd’s Pie

by Jill Dalton

When it is cold outside and you are looking for a comforting plant-based dish to warm you up, Vegan Shepherd’s Pie is definitely a winner. This veggie filled casserole topped with creamy mashed potatoes brings the cozy and will satisfy even the most robust of appetites. As with all our recipes, this recipe is gluten-free, refined oil-free, and low in sodium.

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Vegan Shepherd's PIe

Serves: 8 - 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 9 voted )

Ingredients

Filling
3/4 cups dry lentils (cooked in 2 1/2 cups water for 15 minutes)
1 onion, diced
2 stalks celery, diced
2 cups cauliflower, diced
3 carrots, diced
4 tablespoons tomato paste
1/3 cup red wine
2 teaspoons smoked paprika
1 teaspoon thyme
1 tablespoon tamari or soy sauce
2 tablespoons tahini
2 cups vegetable broth
1 cup peas

Potato topping

6 cups yukon gold potatoes, peeled and cubed
4 tablespoons nutritional yeast
3/4 cup soy milk (or unsweetened plant milk of choice)
2 teaspoons Braggs liquid aminos or soy sauce

Instructions

  1. Fill a saucepan with water and add the potatoes.
  2. Boil until potatoes are soft.
  3. Sauté onions for 5 minutes.
  4. Add celery, carrots, cauliflower and red wine and cook for 5 minutes.
  5. Mix in remaining filling ingredients as well as the cooked lentils and cook for a few minutes.
  6. Once potatoes are finished cooking, drain off water and mash with a potato masher.
  7. Stir the nutritional yeast, soy milk and Braggs into the mashed potatoes.
  8. Pour filling mixture into a large casserole dish.
  9. Add the mashed potatoes to the top of the filling by adding one scoopful at a time. 
  10. Use the back of a spoon or butter knife to smooth the mashed potatoes so that it completely covers the filling.
  11. Use a fork to press a design into the entire mashed potato surface.
  12. Bake at 400° for 30 minutes. 
  13. Turn on the broil setting for a few minutes to brown the surface, watching carefully so it doesn't burn.
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9 comments

Aileen Grist January 9, 2021 - 1:18 pm

In the UK Shepherd’s pie is made with lamb and cottage pie with beef. That’s the only difference, although some people add peas to cottage pie, but not shepherd’s pie.

Reply
Jill Dalton January 10, 2021 - 10:03 am

Thank you for clarifying that. I honestly didn’t know this. I’ve only had shepherd’s pie once in my life so when our membership community voted that this was the recipe I would work on, I took the challenge. Guess I should have done a bit more research on its origins.

Reply
Minitata (ailz95) January 10, 2021 - 12:37 pm

There’s every chance that it only works that way in the UK. For shepherd’s pie the clue is in the name – shepherd’s and sheep, but cottage pie doesn’t work the same way – if the shepherd looks after the sheep then the cottage looks after the farmer – not the cattle :). We have several odd things like that here – Irish stew = mutton/lamb, potato ash = beef, corned beef hash = (you’ve guessed it) corned beef.

You have to remember that some areas are still fighting the Wars of the Roses – having lived in Lancashire most of my life, at one point very close to the Yorkshire border – Lancastrians reckon that Yorkshire pudding should be Lancashire pudding as it was so good that an angel stole it and dropped it in Yorkshire. and they claimed it as theirs!

Reply
Cedars February 19, 2021 - 1:12 am

I vote we change the name to Master Gardener’s Pie! I think is that good. Jill scores again!

Reply
Maria January 10, 2021 - 11:10 am

I’ll sure be trying this recipe! I wanted to ask you if you ever use “soy meat” or TVP, and if not, why not. I remember trying it years ago (90’s) when I tried to go vegetarian, but I haven’t seen any recipes nowadays using it. Thanks!

Reply
Jill Dalton January 11, 2021 - 11:23 am

Hello Maria, I don’t use TVP. It is a bit too processed for me and we only use plant based meat alternatives occasionally at home but not for our recipes. Our audience wants recipes without using processed ingredients like the meat alternatives. I think they are ok to use every once in a while and especially if you are just transitioning to a plant based diet to make the switch easier.

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Shirley January 17, 2021 - 7:39 pm

This was a great recipe for vegan shepherd’s pie. I never understood the attraction of regular shepherd’s pie made with meat, always thought it bland. I did not use cauliflower and instead used a bag of frozen mixed vegetables. Will make again, thanks.

Reply
Isabel January 19, 2021 - 6:09 pm

Fantastic recipe! My whole family enjoyed it very much. I substitued broccoli for the cauliflower because that is what I had at home. Thank you for always developing such great recipes.

Reply
Cedars February 7, 2021 - 1:03 am

Love the recipe. I tasted the mashed potatoes, think I will make them for dinner one night. Very yummy, the pie AND the potatoes. I /chuckle. think a pie should be made in a pie pan due to the name. I am fairly new to the WFPB. I haven’t had any cravings for foods I used to eat. Actually is really nice to work within a system which tells me if you are hungry eat more. I usually end up stuffed. I don’t find myself mindlessly eating like I used to do. I am very fortunate to have 2 other people on the program where I work. They also have chosen one of the more restrictive of the group of WFPB-no processed food, no oils, no gluten. I am 64 and notice my energy going up weekly. Thank you for your time and energy into giving people good tasting food recipes to make.

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