Shepherd’s Pie

  • Yield : 1 pie
  • Servings : 6+
  • Prep Time : 20m
  • Cook Time : 2:00 h
  • Ready In : 2:40 h
I have made this dish many, many times. This vegan version of the British classic is always a hit. I have an English friend who has lived in the states the last few years. When I mentioned the Shepherd’s pie at work, he was quite curious about it- and how it would taste. So, I went home that night and made a huge portion of it. The next day, armed with a container filled with the pie for his lunch, I went to work ready to be judged by the British native. Judged I was, he loved it.


  • 4 pounds red potatoes
  • 2 tbs earth balance
  • 1/2 cup soy milk
  • 1 bottle of Kona Longboard beer (any beer works)
  • 1 can corn
  • 1 can peas
  • 2 tbs soy sauce
  • 3 tbs vegan worcestershire sauce
  • 16 oz vegan meatless ground beef
  • 3—4 tbs olive oil
  • 2 tsp Italian seasoning
  • 6 cloves garlic, minced
  • 1/2 tsp pepper
  • 1/2 tsp white or black pepper
  • 1 cup shredded carrots
  • 2 cups chopped celery
  • 1 cup water
  • 1 medium onion, chopped


Step 1

Preheat oven to 350°F. Cut each potato into thirds and cook in boiling water until tender.

Step 2

Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft, about 20 minutes.

Step 3

Next add the beer, vegan ground beef, vegan Worcestershire sauce, soy sauce, italian season, salt, carrot, pepper, water and mix thoroughly. cook for 20 minutes, reducing liquid by 3/4.

Step 4

Transfer Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13" casserole dish. Spread mixture and pack evenly. Spread corn and peas mixture.

Step 5

Drain potatoes, add “butter”, “milk”, salt, pepper; mash until fluffy. Spread potato over corn/peas and sprinkle with paprika.

Step 6

Bake for 40 minutes.

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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Comments (6)

  1. posted by Crystalyn Kirkpatrick on March 29, 2013

    This recipe is a TOTAL WIN. I grew up in a meat and potatoes home. Since switching to a plant based diet, I’ve found it hard to duplicate meals that taste much like their meat counterpart. This one not only hits it on the mark, it’s better than any Shepherd’s Pie WITH meat and dairy I’ve ever made. You would never even know it was vegan!! We made it last week and I’m making a TRIPLE batch this coming week to feed a meat eating guest and so we can have plenty of leftovers for lunches at work.

    I am one of those people that constantly thinks recipes are too bland. I like LOTS of flavor. I knew when I started making this that it would have plenty… No skimping on quantities of spices and sauce, thank god! I also used white pepper which gave it a perfect kick.

    I can’t say enough good thinks about this recipe except to say THANK YOU!

  2. posted by Brittany on July 30, 2013

    Am I just totally blind and missing where in the directions it says to add the carrots?

    • posted by Brittany on July 30, 2013

      I also don’t see the onion on the ingredient list. How much do I use?

  3. posted by veganjackel on October 6, 2013

    Made this for dinner tonight minus the beer. We just subbed in vegetable stock and it was great. My 5 children ranging from 6-13 ate it up. Thanks for sharing this recipe, it’s going into our normal rotation.

  4. posted by Emily on October 27, 2015

    I am not familiar with meatless ground beef. What is it? Where would I find this? Can’t wait to try it.


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