if you are looking for a quick and easy weeknight shepherd’s pie this is the way to do it! fully vegan, not too many ingredients, and prep time is about 20 minutes!
Before we start this recipe I need to say that this is not an authentic Shepherd’s Pie recipe. It is inspired by Shepherd’s pie and while it is similar, I wouldn’t want you to think this is authentic. I do have another Lentil Shepherd’s Pie recipe on the blog that is a bit more true to how it is made.
What is Shepherd’s Pie?
Before I went vegan I actually never had Shepherd’s Pie, to be honest I hadn’t ever heard of it. But, when I learned what it was and saw some vegan versions online I knew I wanted to try it. Traditional Shepherd’s Pie is made from ground lamb, diced onions, and carrots. Simmered in tomato sauce with seasonings and then it is topped with mashed potatoes and baked until golden. So, it is essentially a baked casserole dish. This dish originated in England and France, but is also widely eaten all over Ireland.
How to Veganize Shepherd’s Pie
There are so many ways to make a vegan Shepherd’s Pie. I have made it with lentils but in this recipe I am actually just using some vegan ground beef. Technically, using a vegan ground beef substitute would also make it a Cottage Pie. You can even call it Gardener’s Pie if you like! In our mashed potatoes we will just use dairy-free substitutes.
Why Did You Put Vegan Cheese?
Now please remember, like I said this Weeknight Vegan Shepherd’s Pie is Shepherd’s Pie inspired. Putting vegan cheese (or any cheese) on top isn’t traditional. But one day I saw my boyfriends mom doing it and it looked so amazing because what is better than cheesy mashed potatoes. So, I knew I needed to try it. I love it. It is so cozy and such a comfort. It also relieves you of having to do any fancy pattern of the mashed potatoes on top, like a traditional Shepherd’s Pie would.
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Weeknight Vegan Shepherd’s Pie FAQ
- Can this be frozen? Yes.
- How long does this last in the fridge? Up to 3 days.
- How can you reheat this? In the oven or in the microwave.
- What else can I add to this? You can add in any veggies you like (leeks, peas, spinach, chopped kale).
- Can I use sweet potatoes instead of Yukon Gold potatoes? Totally. You can use any potato you like.
- Is this recipe gluten free? Yes, as long as your meat substitute doesn’t have gluten in it.
- Is this recipe nut free? Yes, as long as you use nut free non-dairy milk, non-dairy vegan butter, and non-dairy yogurt.
- Is this recipe soy free? Yes, as long as you use a soy free meat substitute, non-dairy milk, non-dairy vegan butter, and non-dairy yogurt.
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Weeknight Vegan Shepherd’s Pie
Ingredients
Filling
- 10 ounces (283g) vegan ground beef
- 1 tablespoon (7g) vegan butter
- 1 carrot (about 85g), chopped
- ½ sweet onion (about 90g), chopped
- ½ cup (122g) chickpeas, drained and rinsed
- 1 ½ cups (180g) tomato sauce
Mashed Potatoes
- 1 Yukon Gold potato (about 12 ounces/340g)
- ¾ cup (140g) vegan yogurt
- 1 tablespoon (7g) vegan butter
- 2 tablespoons (30ml) non-dairy milk, or more as needed
- Salt to taste
- ¼ cup (28g) vegan cheddar shreds
Instructions
- Preheat the oven to 450°F (232°C).
- In the meantime, poke the potato with a fork and microwave for 7 to 8 minutes or until soft.
- While the potato cooks add the vegan butter, vegan ground beef, chopped carrots, chopped onions, and chickpeas into a pan. Cook over medium heat for 5 minutes. Once everything has softened a bit add the tomato sauce in and continue to cook for another 5 minutes.
- Once the potato is soft, cut in half and let it cool for 1 to 2 minutes or until you can handle it. Scoop the inside of the potato into a bowl. Then add the vegan yogurt, vegan butter, and non-dairy milk. Mash until smooth. If needed add additional non-dairy milk. Taste and add salt to preference.
- Taste the filling and add any salt if desired. You can also add it additional seasonings if you like.
- Transfer the filling into a small baking dish. Then scoop the mashed potatoes over top. Spread the vegan cheese over the top and then cover with foil.
- Bake for 25 minutes covered. Then bake for 5 minutes uncovered.
- Remove from the oven and allow it to rest for a few minutes. Scoop onto a plate and enjoy.
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