It’s rich and deep enough for a full-bodied glass of red wine, and, depending on how you make it, can be rustic, or refined. It can also be adapted to include lamb if you have meat-eaters in the house or want to make some vegan and some with lamb for a holiday gathering. Very adaptable!
Or, for a more formal dinner like Thanksgiving, or Christmas, try elevating the vegan shepherd’s pie, by serving individual baking dishes, adding a little truffle oil to the mashed potatoes as we do in our catering business. THE BEST!
Vegan Shepherds Pie | Video
What I love about this recipe!
The nice thing is, if you are having guests over, you can fully customize these, making some vegan, and if you prefer, some with chicken, lamb or beef because you can bake them in individual baking ramekins or dishes.
It is perfect for the holidays.
It’s also perfect after the holidays, using up leftover mashed potatoes, yams, stray vegetables, turkey or roast or whatever you have in your fridge.
The beauty of Shepherds Pie, is its ability to transform leftover ingredients into something new. Think of it as “re-purposing”! You get the idea.
That said, here is my vegan version…but feel free to play around and add your own touches.
How to make Vegan Shepherds Pie
Make the Mashed Potato Topping:
Quarter the potatoes and cover with salted water, bring to a simmer, and cook until tender, about 20 minutes.
Drain, saving 1 cup of the potato water.
Mash the potatoes.
Add salt, pepper, vegan butter ( or olive oil) and vegan sour cream.
Whip until creamy!
Make the Shepherds Pie Filling:
Bake the vegan Shepherds Pie
Serve them warm right out of the oven.
No matter how you serve the Shepherds Pie, in the end, you will have a rich deep flavorful stew.
Can Shepherds pie be made ahead?
Yes, you can make these ahead. Bring to room temp before baking.
Or make the Shepherds Pie in stages, making the stew ahead ( store it in the fridge) and potatoes on the day of, heating filling up before filling the baking dishes.
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