Like my mother used to prepare, this shepherd’s pie is made entirely with vegan ingredients. All amounts are approximations that can be changed to suit your preferences!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 russet potatoes, peeled and cut into 1-inch cubes
- ½ cup vegan mayonnaise
- ½ cup soy milk
- ¼ cup olive oil
- 3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- ½ cup frozen peas
- 1 tomato, chopped
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced, or more to taste
- 1 pinch ground black pepper to taste
- 1 (14 ounce) package vegetarian ground beef substitute
- ½ cup shredded Cheddar-style soy cheese
Instructions
- Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
- Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
- Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
- Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
- Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
- Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
Reviews
I did not change a thing recipe wise, but I used a 6 pack of mini pot pie servings (with lids, perfect for portion control!) instead of a 2qt casserole dish. I’m new to vegan cooking, especially when it comes to comfort foods. This dish went over so well, my husband decided to ignore the portion control part and have 2! Both of us loved it, and it will be at least a bimonthly meal. This could also easily be modified to suit your current veggie situation. Thank you for the great recipe!
Very good recipe. I made it as written except I didn’t have vegan cream cheese on hand. I will certainly be making this excellent meal again.
I made a double batch to freeze some for another meal.
Well, well, well!! This recipe is great but of course I had to alter it a little bit I added vegetable bouillon, turmeric also used fresh veggies and added some Puerto Rican sofrito in addition to the ingredients. When I saw it was a little dry I added a little bit of water to my liking and BOOM just like that it was ready to go. In my mash potatoes I added garlic powder, vegan butter and almond milk. This is a great recipe and will make it again! Thanks for the recipe!!!!
This was an amazing plate. It was easy to make and tasted great
This was really good and will become a staple in our newly vegetarian household! I did not have meat substitute so used kidney beans as another reviewer suggested. It was delicious!
I’m not vegan, so I used dairy except for vegenaise. I also used different veggies—winter squash, carrots, and string beans. Turned out great. My partner said it was the best mashed potatoes she ever tasted.
Added mushroom and omitted tomatoes (just based on what was in the house) – otherwise I followed recipe to a tee and it was FABULOUS!!! Used Trader Joe’s vegan crumbles and texture was perfect!
Everything about this was really good, except for the mashed potatoes. I’m not vegan so I used regular mayo (and maybe this is the problem), but the taste of mayo was incredibly overpowering. Everyone else raved about the potatoes so I was a bit disappointed. I’ll definitely be trying this again but omitting the mayonnaise and just using sour cream.
We love this….now in all fairness I make using all dairy products, but we do use the the vegetarian ground beef substitute. I did try making this with ground beef and actually is better using the substitute. Appreciate a recipe that pleases everyone!
Very good and easy
soooo good. Only had one carrot so added extra celery. Used gold potatoes (find them easier to peel after boiling). Used 3/4 cup diced canned tomato. Also used extra coconut milk instead of soy or cream cheese. Next time i will try adding some corn
I added a portobello mushroom, onion & melted brie cheese into my potatoes & added a 1/2 of cream of mushroom soup to my veggies. Delish!!!
Didn’t enjoy the filling at all, but the potatoes were wonderful.
Wow this is delicious. I used TVP reconstituted in vegetable broth instead of the fake meat. Plus I added 3/4 cup toasted chopped walnuts. Even the meat eaters loved it and went back for seconds. Very flavorful. Real comfort food. Will definitely make this again. Thanks for posting.
I used instant potatoes due to short on time; but it came out really well. Never added mayo to mashed potatoes, but the taste was really good. Will definitely make again.
Wow! This was my first try of shepherd’s pie, and I absolutely loved it! My son ate a plate full of veggies, albeit covered in ketchup. Still a win! We will most certainly make this again and again.
I made two one vegan and one with regular hamburger, both tasted great and I see same ingredients on both under than the meat and the vegan and regular meat both were delicious
Hi. I used Beyond Burger for my meat, and added three jalapeños, to give a little extra zest. I also used about 3-4x the amount of cheese and substituted cauliflower for the vegan cream cheese. I just boiled the cauliflower along with the potatoes and whipped them at the same time. I have found that cauliflower makes the mashed potatoes creamier tasting. It was very good, and I will definitely make it again, especially when we have a large dinner party. The recipe as written makes a huge casserole (note the recipe calls for 5 russet potatoes for the topping). If you are feeding 2-3 people, you may want to reduce the number of potatoes and other ingredients, and you will still have a lot of food for leftovers.
I’ve made this twice and enjoyed it very much!
Finally, a classic shepherds pie recipe for vegans / vegetarians! Generally they try to reinvent the wheel with some of these recipes, but I found this one to be perfect. I’m ovo lacto vegetarian so I used regular dairy but other than that didn’t change a thing. Well actually I added a can of corn to the mix as well and it was so, so delicious. My meat eating husband absolutely loved it and we are looking forward to leftovers tonight. Also, the 8 month old and 4 year old liked it as well. I’ll take that as a win!!