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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