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Vegan Shepherd’s Pie was created in another attempt to get my non-meat eating child to live off more than Mint Oreos and cheese pizza (which she would if I allowed it).
This whole transitioning to veganism thing is harder for me than her because she’ll grab a bag of chips and call it a meal and I hate it (even tho I’m the same way so hello pot!).
Shepherd’s Pie generally consists of a mashed potato layer over a saucy filling with ground lamb, peas, carrots, and onions. Of course, you always want to adjust to the tastes of the folks you’re cooking for so I left the carrot out of hers and reduced the amount of sauce in the filling.
If you want a nice gravy, just double the amount of the flour and broth called for in the recipe. Also, even though none of us like peas, we do like them in Shepherd’s Pie but I still use less of them than most.
You can easily make this non-vegan:
- Use ground lamb (or beef or whatever you want) instead of a protein substitute.
- Use real dairy instead of plant-based butter and milk.
- Use regular ol’ Worcestershire sauce.
- That’s literally it. Super easy to switch this up.
There’s a video tutorial for this Vegan Shepherd’s Pie recipe – showing the traditional one with meat too – on my YouTube channel and more photos on my Instagram.
Scroll down past the recipe for a photo of the not Vegan version and find more Vegan recipes in ‘As Seen On IG’ available in my shop!
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Vegan (or not) Shepherd’s Pie
- Total Time: 1 hour 15 minutes
Description
Shepherd’s Pie, but make it Vegan. Or don’t, it’s up to you, really.
Ingredients
Meat Mixture:
- 1 lb ground meat substitute like Beyond Beef, Textured Vegetable Protein, etc.
- 1 yellow onion, diced
- 2 small carrots, peeled and diced
- 1/2 C frozen corn
- 1/2 C frozen tiny peas
- 1 tbsp flour
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, minced
- 1 tsp fresh thyme, minced
- 1 1/2 tsp vegan worcestershire sauce
- 1 tsp kosher salt, to taste
- 1/2 tsp freshly cracked black pepper, to taste
- 1/8 tsp paprika
- 1 tbsp vegetable oil
Potatoes:
- 1 1/2 lbs russet potatoes, peeled and diced
- 1/4 c unsweetened oat milk, warmed
- 3 tbsp plant based butter, softened
- 1 tsp kosher salt, to taste
- 1/2 tsp freshly cracked black pepper, to taste
Instructions
- Preheat your oven to 400ºF. Place your poatoes in large pot and cover them with cold water. Turn the burner on to high and cover the ptoatoes. When they’re boiling, remove the lid and reduce the heat to medium low. Simmer until tender (don’t overcook them).
- While the potatoes ae cooking start on the filing. Add the olive oil to a deep skillet over medium-high heat. Once it’s shimmering add the carrots and onions. Saute until the onions begin to become translucent, about 2-3 minutes.
- Push the vegetables to the side and add the protein you’re using. Break it up into small pieces with a wooden spoon and brown it completely, stirring it into the onions and carrots.
- Reduce the heat to medium and stir in the garlic. Cook for 2 minutes, then sprinkle the flour over the mixture. Cook until the flour has been completely incorporated, then add the minced herbs and broth.
- Stir together well, then stir in the tomato paste and vegan worcestershire sauce. Simmer until thickened – about 5 minutes or so. Stir in the peas and corn when ready, then turn off the heat.
- The potatoes should have completed cooking already. Drain them if you haven’t, season with more salt and pepper if needed, then stir in the warmed milk, egg yolk and butter.
- Use a spatula or the back of a spoon to smooth down the meat filling into a flat, even layer. Top with the mashed potatoes, then smooth the potatoes down to seal in the meat mixture. Make sure to cover the edges of the pan well.
- Dust with the paprika and a bit more pepper. Bake in the oven for 20-25 minutes, and let rest 10 minutes before diving in. Dassit!
Notes
- Adapted from Alton Brown’s recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour
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