Shepherd’s Pie

BY : PUBLISHED : March 13th, 2013 UPDATED: August 18th, 2021
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.

Shepherd’s Pie

David Sterkel
I have made this dish many, many times. This vegan version of the British classic is always a hit. 
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner, Lunch
Cuisine English, Irish
Servings 6 servings
Calories 543 kcal
METHOD Oven
DIET Vegan

Ingredients
  

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

Instructions
 

  • Preheat oven to 350°F. Cut each potato into thirds and cook in boiling water until tender.
  • Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft, about 20 minutes.
  • 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.
  • 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.
  • Drain potatoes, add “butter”, “milk”, salt, pepper; mash until fluffy. Spread potato over corn/peas and sprinkle with paprika.
  • Bake for 40 minutes.

Nutrition

Calories: 543kcalCarbohydrates: 77gProtein: 24gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 1045mgPotassium: 1955mgFiber: 13gSugar: 11gVitamin A: 4648IUVitamin C: 38mgCalcium: 126mgIron: 8mg
Keyword beef, British, carrots, corn, holiday, mashed potatoes, onions, peas, plant based on a budget, plant-based, potatoes, shepard's pie, shepherds pie, vegan, veganism, vegetarian, vegetarianism
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About David Sterkel

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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