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Vegan Shepherd's Pie

This vegan shepherd's pie is just like the one my mom used to make, but it's made with plant-based meat and vegan ingredients for a satisfying savory casserole everyone can enjoy.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3614.1 kcal

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Potato Masher Or a potato ricer for extra fluffy results
  • 1 Large Skillet For sautéing vegetables and plant-based ground
  • 1 2-Quart Baking Dish
  • 1 Spatula or wooden spoon For stirring and spreading

Ingredients
  

Main

  • 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 12 ounce package plant-based ground beef substitute
  • ½ cup shredded Cheddar-style soy cheese

Instructions
 

  • Gather all ingredients. Allrecipes / Christine Ma
  • Place 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 potatoes until tender, about 25 minutes; drain. Allrecipes / Christine Ma
  • Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside. Allrecipes / Christine Ma
  • Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. Allrecipes / Christine Ma
  • Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper. Allrecipes / Christine Ma
  • Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes. Allrecipes / Christine Ma
  • Spread vegetarian meat substitute mixture into the bottom of the baking dish. Allrecipes / Christine Ma
  • Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese. Allrecipes / Christine Ma
  • Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes. Allrecipes / Christine Ma
  • Enjoy! Allrecipes / Christine Ma

Notes

Achieving a truly smooth and fluffy mash is key; consider a potato ricer if available, and avoid over-mashing, which can lead to a gummy texture. For the vegetable base, deepen flavors by deglazing the pan with a splash of vegan red wine or vegetable broth after sautéing the aromatics. Ensure the plant-based ground is well-browned for better texture. To elevate the topping, a sprinkle of nutritional yeast in the mashed potatoes can boost cheesiness, and a quick broil at the very end will give the soy cheese a golden, crisp finish. Taste and adjust seasoning at each stage – a pinch of smoked paprika in the filling can add a subtle smoky depth.