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This Vegan Shepherd's Pie has pure comfort in every bite! The filling combines mushrooms, ground walnuts, grated carrots, and onions for a meaty mince that is savory and satisfying!
It's still cold and rainy here, so the comfort food continues! This week has been filled with Vegan Lasagna, hearty Soup recipes, Baked Vegan Mac and Cheese, and this Vegan Shepherd's Pie.
I've always loved Shepherd's Pie but I never made my own version before, so I thought it would be fun to veganize Gordon Ramsay's Version. I'm not sure how happy Gordon would be about this, so thankfully we are at a safe distance.
I replaced the meat with finely chopped mushrooms and ground walnuts and used the rest of his recipe as a guide. His version also calls for grated onions and carrots which broke down and added to the texture of the vegan mince. I was pleasantly surprised!
The only thing I left out was the Worcestershire sauce and I replaced it with low sodium tamari sauce. I usually love it, but I felt the recipe had too much zing along with the wine and tomato paste.
Gordon uses chicken broth and that was easily replaced with vegetable broth. You can also use a No-Chicken Broth if preferred.
Oh, I cheated and used dried herbs, but you can totally use fresh if you prefer. I also added a hint of cornstarch to thicken it up slightly.
How to Make Vegan Shepherd's Pie
Before you head to the full recipe below, here are step-by-step process photos to show you how to make the mince and mashed potatoes. It's easy!
- Sauté mushrooms over medium-high heat until softened and slightly browned.
- Reduce heat and sauté onions, carrots, and garlic for a few minutes.
- Add tomato paste and cook for 30 seconds. Then add tamari and herbs and cook until fragrant.
- Turn up the heat and pour in the red wine and cook until reduced. Turn the heat back to down.
- Add walnuts, broth, and cornstarch mixture. Bring to a simmer and cook until thickened. Stir in peas, add salt, and pepper to taste. Remove from heat.
Now on to the potatoes!
- Boil the potatoes in salted water until fork-tender then drain. Over low heat, mash potatoes to let the steam escape.
- Now add vegan butter, non-dairy milk, and seasoning. Mash until smooth & creamy.
- Place shepherd's pie filling evenly in a casserole dish.
- Top with mashed potatoes and spread evenly. Rake a fork across the top for texture. Bake until hot and bubbly. Broil for 1-2 minutes for a crispier top.
Vegan Shepherd's Pie Success Tips
Here are a few expert tips to ensure your dish comes out perfectly:
- The carrots need to be finely grated to add to the texture of the ground "meat" texture, so don't use matchstick carrots or they won't soften enough.
- You can omit the wine if preferred and replace it with ¼ cup of vegetable broth.
- For a lower-carb option, you can use cauliflower mash instead of potatoes.
Reheating + Storing Tips
- Storing - leftovers will last in the fridge for 3-4 days stored in an airtight container or frozen for 2-3 months in a freezer-safe container. To thaw, place in the fridge overnight.
- Reheating - place in the oven at 375 F. for 15-20 minutes or until heated throughout. You can also heat it in the microwave for 1-2 minutes.
Shepherd's pie is hearty enough to serve on its own, but side dishes are always a nice addition. You can serve it with a small garden salad or roasted veggies such as asparagus, brussels sprouts, green beans, or carrots. A fresh loaf of crusty bread is delicious, too.
More comfort meals to try
If you love comfort food, you may want to try a few of the following reader favorites.
I Love to Hear From You
If you make this Vegan Shepherd's Pie, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Recipe
Vegan Shepherd's Pie
Ingredients
Mashed Potatoes
- 2 pounds yukon gold potatoes , peeled and quartered (about 6 medium potatoes)
- ½ cup non-dairy milk , unsweetened (more if needed)
- 1 tablespoon vegan butter
- Salt to taste
Filling
- 1 ½ tablespoons grapeseed oil (or preferred oil)
- 16 ounces baby bella mushrooms , finely chopped
- 1 medium onion , grated
- 1 large carrot , finely grated (*see note)
- 3-4 cloves garlic , minced
- 1 tablespoon tomato paste
- 2 tablespoons tamari , low sodium (sub soy sauce)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup red wine
- 1 cup walnuts , ground into a course meal or chopped finely (measured whole)
- 1 ¼ cups vegetable broth , low sodium
- 1 tablespoon corn starch , whisked with 2 tablespoons water
- 1 cup frozen peas , thawed
- Salt and fresh-cracked pepper , to taste
Instructions
Mashed Potatoes
- Place the potatoes in a large pot and cover with cold water. Add salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender and easily pierced with a fork with no resistance when falling off. About 15-20 minutes.
- Drain potatoes well and place back in pot, then return pot to stove. Over low heat, mash potatoes to let the steam escape. Now add butter, ¼ cup milk, salt & pepper. Mash until smooth & creamy. Add an additional ¼ cup of milk at a time as needed (*too much milk can make the potatoes soupy). Loosely cover and set aside.
Filling
- Preheat oven to 400 °F (200 °C). You will need a 9-inch baking dish (or something similar).
- Heat a large skillet over medium-high heat. Add oil and wait until it's hot and shimmering. Now add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).
- Reduce heat to medium and add onions, carrots, and garlic. Sauté until cooked down about 3-4 minutes.
- Make a small open space in the pan to add the tomato paste (make sure it's touching the surface of the pan). Cook for 30 seconds and then stir into the veggies.
- Add tamari and herbs. Cook for 30-60 seconds until fragrant.
- Turn up the heat to medium-high and pour in the red wine. Cook until almost completely reduced, about 2-3 minutes. Turn heat back to medium.
- Add the walnuts, broth, and cornstarch/water mixture. Bring to a simmer and cook until thickened, about 3-5 minutes. Stir in thawed peas and cook for 1-2 minutes. Add salt and pepper to taste. Remove from heat.
- Using a spatula, place mixture evenly in a casserole dish. Now gently top with mashed potatoes and spread evenly. For texture, you can rake a fork across the top, going both ways. Bake in the oven for 20-30 minutes until heated throughout. For an extra browned top, broil for 1-2 minutes, but watch carefully to prevent burning.
Notes
- Carrots: The carrots need to be finely grated to soften and add to the texture of the ground "meat" texture, so don't use matchstick carrots.
- Wine: Not all wine is vegan, but there are many varieties out there. Here is a helpful Guide to help you find the right one for you. You can also omit the wine if preferred and replace with ¼ cup of vegetable broth.
KJ
I SO enjoy so many of your recipes! A question about this one…do you have a version that also uses lentils? Or a suggestion for how to incorporate them? Thx again for your delicious and practical recipes!
Melissa Huggins
Hi Kathleen, I'm so happy you like my recipes. Thank you!
I don't have a version with lentils yet. Are you looking to replace the mushrooms? If so, you could probably do that with about 2 cups of cooked lentils. Just skip the mushroom step and add the lentils with the walnuts and broth. If you want a blend of mushrooms and lentils, you halve the mushrooms and replace it with 1 cup of cooked lentils. Add them when the walnuts and broth go in. I hope this helps. :{
Susan Higgins
Those peas look a little staged 🙂
Just made it; it's in the oven now. My walnuts were rancid so I had to skip them but the filling is delish!!! Thank you!
Melissa Huggins
So glad you loved the recipe even without the walnuts. Thank you for trying it! Yes, I added extra peas for photos. it does look a little staged. lol!
Anne Denton
Best recipe for Shepherds Pie I have ever tried a
All ingredients to hand and simple to make
Thanks
Melissa Huggins
Hi Anne, your comment made my day! I'm so happy you loved it. Thank you for taking time to leave feedback. 🙂
Yvone S.
I was craving a savory dish - this one delivered. I omitted the wine because I couldn't find a vegan one, but nevertheless the pie was flavorful and filling. Excellent recipe!
Melissa Huggins
Hi Yvone, I'm so happy you loved the recipe. It's a family favorite. Thank you for sharing your wonderful feedback. 🙂
lee mariano
what kind of mushroom do I use, what oven temp and how many minutes to cook? Thanks for your response.
Melissa Huggins
Hi Lee, I think you missed the recipe card. All the information is in there. It's at the bottom of the blog post and above this comment section. Let me know if you still have trouble. 🙂
lee mariano
Ok, thanks Melissa, I will check