Traditional Style Vegan Shepherd's Pie


This is a traditional-style shepherd's pie like my Mum used to make, but completely vegan. All amounts are approximate and can be altered to your tastes!

Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hrs 15 mins
6 servings


Mashed potato layer:

  • 5 russet potatoes, peeled and cut into 1-inch cubes

  • ½ cup vegan mayonnaise

  • ½ cup soy milk

  • ¼ cup olive oil

  • 3 tablespoons vegan cream cheese substitute (such as Tofutti ®)

  • 2 teaspoons salt

Bottom layer:

  • 1 tablespoon vegetable oil

  • 1 large yellow onion, chopped

  • 2 carrots, chopped

  • 3 stalks celery, chopped

  • ½ cup frozen peas

  • 1 tomato, chopped

  • 1 teaspoon Italian seasoning

  • 1 clove garlic, minced, or more to taste

  • 1 pinch ground black pepper to taste

  • 1 (14 ounce) package vegetarian ground beef substitute

  • ½ cup shredded Cheddar-style soy cheese


  1. Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.

  2. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.

  3. Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.

  4. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.

  5. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

  6. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.

  7. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

    close up view of Vegan Shepherd's Pies in glass bowls, with a red onion in the background
    Brandy Dykes

Nutrition Facts (per serving)

552 Calories
24g Fat
65g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 552
% Daily Value *
Total Fat 24g 31%
Saturated Fat 4g 18%
Sodium 1317mg 57%
Total Carbohydrate 65g 23%
Dietary Fiber 7g 24%
Total Sugars 8g
Protein 20g
Vitamin C 25mg 125%
Calcium 114mg 9%
Iron 5mg 27%
Potassium 1250mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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