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A delicious recipe for Vegan Shepherds Pie with mushrooms and root vegetables topped with pillowy mashed potatoes. A vegan main dish that is perfect for Thanksgiving, Christmas or the holiday table! updated 11/2021 Video
Vegan Shepherds Pie with mushrooms and root vegetables- topped with pillowy mashed potatoes. A delicious vegan main dish -perfect for the holiday table. #sheperdspie #vegan
This healthy delicious recipe for Vegan Shepherds Pie involves no shepherd or sheep!  The rich and flavorful vegan stew is made with savory mushrooms and root vegetables.

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

Vegan Shepherds Pie with mushrooms and root vegetables- topped with pillowy mashed potatoes. A delicious vegan main dish -perfect for the holiday table. #sheperdspie #vegan

 

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

cutting potatoes for 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.

boiling the potatoes

Drain, saving 1 cup of the potato water.

Drain the potatoes

Mash the potatoes.

mashed the potatoes with a potato masher

Add salt, pepper, vegan butter ( or olive oil) and vegan sour cream.

adding sour cream and butter to the potatoes

Whip until creamy!

creamy. mashed potatoes in a pot
While the potatoes are simmering…

Make the Shepherds Pie Filling:

Prep all the veggies: Dice the onions, garlic, celery, carrots, onions, parsnips, optional sunchokes and mushrooms.
Roughly chop the garlic.
ingredients in shepherds pie
Saute the mushrooms and onions.
sauteeing mushroms
Add the chopped veggies and continue stirring until just tender- al dente.
add the root veggies to the pan
Add beans ( or see notes for other options) and peas.
add beans and peas
Sprinkle with flour ( GF flour is fine too!)
sprinkle with flour
Heat up your veggie broth and add a little miso which will give added depth here.
heat broth and add miso
Then gradually add the veggie broth, creating a stew-like consistency.
add broth to the pan
Add a teaspoon of mustard and fresh parsley.
Add fresh parsley

Assemble the Shepherds Pie

Fill a greased 9 x13 inch baking dish, a large dutch oven, or use individual ramekins or large cast iron skillet, or whatever oven-proof dish you want to serve this in, with the filling.

Place in a baking dish
You can also divide it into individual portions. At this point, you can add cooked chicken, lamb or beef to some or part if you like, while keeping others vegan.
or place in individual ramekins
Place dollops of mashed potatoes over the filling.
Top with dollops of the mashed potatoes, then spread them out.
Then spread the mashed potatoes out to the edges.
spread out the potatoes
You can also use a piping bag and pipe the potatoes for a fun look!
shepherds pie, placed on top of a sheet pan to catch drippings

Bake the vegan Shepherds Pie

Place the Shepherds Pie on a sheet pan (to catch any overflow) and place in a 375 F oven until golden and bubbling, 20-35 minutes.
Baked shepherds pie

Serve them warm right out of the oven.

Vegan Shepherds Pie with mushrooms and root vegetables- topped with pillowy mashed potatoes. A delicious vegan main dish -perfect for the holiday table. #sheperdspie #vegan
Vegan Shepherds Pie with mushrooms and root vegetables- topped with pillowy mashed potatoes. A delicious vegan main dish -perfect for the holiday table. #sheperdspie #vegan
If serving this as a side dish, instead of the main course, you could try something like this.
Vegan Shepherds Pie with mushrooms and root vegetables- topped with pillowy mashed potatoes. A delicious vegan main dish -perfect for the holiday table. #sheperdspie #vegan

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.

Vegan Shepherds Pie with mushrooms and root vegetables- topped with pillowy mashed potatoes. A delicious vegan main dish -perfect for the holiday table. #sheperdspie #vegan

Hope you enjoy this tasty recipe for Vegan Shepherds Pie with mushrooms and root vegetables- topped with pillowy truffled mashed potatoes. A cozy vegan main dish perfect for the holidays!
Please let us know what you think in the comments below!
xoxo

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Vegan Shepherds Pie

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 45 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 50 mins
  • Yield: 8 1x
  • Category: Main, vegan, entree
  • Method: Baked
  • Cuisine: English
  • Diet: Vegan

Description

The BEST Vegan Shepherds Pie with mushrooms and root vegetables- topped with vegan mashed potatoes. A delicious vegan main dish -perfect for the holidays! Updated 11/2021


Ingredients

Units Scale

Mashed Potato Topping:

  • 3 pounds yukon gold potatoes, unpeeled (or russets, peeled), quartered or diced.
  • 4 tablespoons olive oil, or vegan butter
  • 1/2 cup vegan sour cream ( like Kite Hill Sour cream)
  • 1 tablespoon truffle oil (optional but amazing)
  • 2 teaspoons granulated garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/21 teaspoon nutritional yeast– optional!

Filling

  • 3 tablespoons olive oil or vegan butter
  • 1 large onion, diced (or sub 2 cups leeks)
  • 1 lb sliced mushrooms (cremini, button, shiitake, portobello, chanterelles or a mix)
  • 1 1/2 cups celery, diced (or sub part or all fennel bulb)
  • 1 1/2 cups carrots, peeled, diced in small 1/2 inch cubes
  • 1 1/2 cups parsnips, peeled, diced in small 1/2 inch cubes
  • 1 1/2 cup frozen peas
  • 1 1/2 cups cooked white beans (or sub cubes of roasted sunchokes, cannellini beans, lentils, browned vegan “ground meat”, or seitan, etc.
  • 6 cloves garlic- rough chopped
  • 1 tsp salt, more to taste
  • 1/2 tsp cracked pepper
  • 1 tablespoon fresh thyme leaves ( or 1 teaspoon dried)
  • 1/2 cup dry white wine (or sub water plus 1/2 teaspoon Apple Cider vinegar)
  • 4 tablespoons flour ( or use GF flour)
  • 3 cups rich veggie stock, (see notes) warmed, mixed with 2 teaspoon miso paste
  • 1 teaspoon dijon mustard
  • 1/2 cup fresh Italian Parsley, chopped

Instructions

  1. Preheat oven to 375
  2. Start with the mashed potatoes. Cut yukon gold potatoes, into halves or quarters. Make sure the pieces are similar in size. Place in a large pot, cover with an inch of water with 1 tablespoon kosher salt and simmer until knife tender about 20-25 minutes. Drain, saving 1 cup of potato water. 
  3. Make the stew: In a very large heavy bottom pot, heat oil over med heat.  Saute onions and mushrooms for 7-8 minutes (see notes), until fragrant, then add parsnips, carrots, celery, garlic, thyme, salt and pepper stirring for 1o mins until carrots are al dente and mushrooms give off their liquid. Cook off the liquid.
  4. Deglaze with 1/2 cup wine, scraping up any brown bits.  Let simmer on med-low until carrots/parsnips are perfectly tender and wine has cooked off. Add the peas and white beans.
  5. Sprinkle the veggies with 4 tablespoons flour ( or use GF flour) and stir it for about 2 minutes letting the flour cook a bit.
  6.  Add 1 cup warm veggie broth to the pot, stirring until the stew thickens, then stir in the remaining broth a cup at a time, simmering, and letting it thicken.
  7. Add the mustard.  Turn off heat.
  8.  Taste for salt, and add more to taste, and more cracked pepper if you like too. Add a few drops of apple cider vinegar to brighten, tasting as you add. Stir in the fresh parsley.
  9. Finish the Potatoes: Place the drained potatoes back into the potato pot. Mash with a potato masher and add olive oil, vegan sour cream,  granulated roasted garlic, salt, pepper and optional truffle oil and nutritional yeast.  Add a 1/4 cup- 1/2 cup of the hot potato water to loosen them ( easier to spread).Whip them up until creamy with the masher! Taste and adjust salt and pepper.
  10. Assemble:  Scoop the filling into a greased, large 9×13 inch baking dish, or a large oven-proof cast iron skillet or dutch oven, or smaller individual-sized baking dishes, or ramekins. ***At this point you could divide your stew mixture – adding cooked chicken, lamb or beef to part of it for meat-eaters. (For example, I like my shepherd’s pie, without meat. My husband likes his with meat, so I divide it, adding cooked lamb to his portion. When having guests over, you could do half and half if you like.)
  11. Spoon the creamy mashed potatoes over the stew, or use a piping bag and pipe out the potatoes over the stew. If potatoes seem too dry to pipe, whip in a little more hot potato water to them and they will loosen up nicely. Drizzle the top with a little truffle oil.
  12. Bake: Place baking dish or individual pies on a sheet-pan to catch the drippings, in a preheated 375F oven and bake until bubbly and golden, about 20-30 minutes.
  13. Garnish with Fresh parsley or a sprig of thyme.

Notes

The filling can be made ahead and refrigerated (let it come to room temp before baking) and then assemble the shepherd pie before baking. I find making the potatoes the same day makes for lighter fluffier potatoes, but if in a pinch, assemble the whole thing ahead and refrigerate. Let come to room temp before baking.

Veggie Stock: I use 3 cups water plus 3 teaspoons of veggie bouillon paste, heat this up, and stir in the miso paste. This gives the stew a flavorful base.

Mushrooms: To elevate this dish, pan-sear the mushrooms in olive oil FIRST, season lightly with salt and pepper, cooking until they release all their liquid and let them caramelize a bit. Set them aside while you saute the onions and veggies, then add them back in with the wine.

The original recipe call for sunchokes– which add great flavor here, but can be hard to find. ( So I subbed white beans) If using sunchokes, wash well, no need to peel, cut into a medium dice and roast with a little olive oil salt and pepper in a 400F oven until a little crispy, first for the BEST flavor. Then add to the stew with the peas.

Nutrition

  • Serving Size: -with White beans and Truffle oil
  • Calories: 288
  • Sugar: 7.9 g
  • Sodium: 745.1 mg
  • Fat: 13.1 g
  • Saturated Fat: 3.9 g
  • Carbohydrates: 36.1 g
  • Fiber: 8.1 g
  • Protein: 8.4 g
  • Cholesterol: 0 mg

Keywords: vegan holiday main, vegan shepherds pie, vegan shepherds pie recipe, shepherds pie vegan, vegan main, vegan thanksgiving main dish, vegan christians main, vegan main for the holidays, vegan main dish

 

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Comments

  1. This recipe turned out AMAZING!! I used truffle oil, cannellini beans and followed the mushroom carmelization instructions. My husband who is anti-vegan, anti-bean went back for thirds!! I absolutely love your recipes.

  2. I look forward to making this. Looks delicious. Do you think it can be frozen? (I cook at home for a shelter, and doing it a week or more ahead of time would help with time management).

  3. This is a Gardener’s Pie. Why is that Americans have a unique ability to not be able to call things by their correct name?

    1. Interesting Bob, I’ve never heard of a Gardener’s Pie- but I love that name. In any case, it truly is tasty, if you give it a chance.

    2. Too lazy to learn anything.

      Nothing pisses me off more than seeing Shepherd’s Pie on a menu, then finding it’s made with beef.

      1. yes Bob, this recipe is perfect Cottage Pie/Gardners Pie with vegies from cottage garden,, Shepherds Pie is ground Roast Lamb, not mince meat, and no vegies in it, they were boiled and served beside it ,,

  4. Added sage powder, liquid smoke, and brown lentils plus vegan ground beef. Sprinkled vegan cheddar cheese on top then baked.

  5. This is THE BEST vegan shepherds pie I have ever made (and I’ve made a few!). Yummy comfort food at its finest! My go-to from now on. Thank you!

  6. Deeeeeellliciooousss. Absolutely delicious. I knew as soon as I taste tested the stew that this recipe was a winner. An hit with the family and I can’t wait to take it to a family gathering and show it off.

  7. I have been making your recipes for years and they have been amazing. I just don’t know what happened with this one. I really think it should only have called for 2 cups of broth as I wound up with shepherds soup.

    1. Mine was the same, and I did add the flour. The flavor was amazing, though. Your recipes are the absolute best I’ve ever found.

  8. Thank you sharing this tasty winter recipe! Perfect for the cold snowy day here in PA.

    It turned out great. I followed the recipe exactly as written, including caramelizing the mushrooms separately ~ yummy. I think I may add more of mushrooms the next time, they really add nice flavor. I used a combo of white beans and plant-based meat. It all worked well together.

    I have loved every recipe I’ve tried from you. They are always a hit! 🙂

  9. I am new to trying to eat vegan and this recipe is so good. I am not missing a thing.

  10. Delicious. One of the best vegan dishes in my experience. Definitely will make again. Made it without the sour cream, truffle oil or parsnips but it was still really tasty.

  11. Dear Sylvia,
    I will be using this recipe for a family gathering on Christmas Eve. Since I’ve been using your recipes for well over a year, I am confident this one will be as delicious as all the others. Several family members have distinct food allergies, but your plant based recipes make it easier for me to adapt as needed. Whether I am cooking one of your soups, salads or entrees, everything is always beautiful to behold and delicious to eat. I also appreciate the quotes you include and your own comments.
    So, on this early, snowy morning before I begin my day, I wanted to take a few minutes to thank you for sharing your passion.
    Wishing you and yours the peace this season offers.

  12. I made this today, and it is amazing! I did tweak the recipe just a bit – I used red wine instead of white, and I only ended up needing 2 cups of stock. Also, your tip to sauté the mushrooms first was really good!
    Thank you!

  13. This is a great recipe – so flavorful! It did make more than I expected, next time I may cut it in half.

  14. I’m wondering if I can’t somehow do this with my Thanksgiving leftovers- using leftover stuffing instead of the mashed potatoes. What do you think?

  15. I’ve made the stew, which is very tasty, but haven’t baked it yet because I have a question. Is it supposed to be a bit runny? Will it thicken as it bakes?

    Thanks. Let me close with a big shoutout for your garlic, horseradish mashed potatoes! Huge hit.

    1. Thanks Jodi! It should be like a thick stew. The mashed potatoes should stay on the top and not sink down. Let me know how it turns out- curious!

      1. The vegetables are delicious. The mashed potatoes stayed on top, but I needed to serve it in a bowl. I split it in half, and still have the second half. I’m thinking I’ll put the vegetables back in a pot and cook down some of the liquid to thicken it up.

      1. It was so good, I added a cup of cooked French lentils at step 5 and it came out perfect. This recipe made a good amount, I had enough to fill two 8×8 glass baking dishes. We ate one and wrapped one up for this week 🙂

      2. It was so delicious, I added a cup of cooked French lentils when I got to step 5 so I could get some more protein. I was surprised by how much this recipe made, had enough to fill two 8×8 glass baking dishes. Since there was only 2 of us eating we ate one and wrapped the other up for a meal this week. Thanks for the recipe, I’m a big fan of your blog.

  16. Made this today and we absolutely loved it!!! I followed the recipe exactly, except using beef broth in place of the vegetable broth and we did not miss meat in this dish one bit!! Fantastic recipe Sylvia, as always.

  17. This dish was so amazing. We’re still obsessing over it a day later. My boyfriend actually said it was the best think I made all year. Wow. Can’t wait to make it again. Thanks for sharing it!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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