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Vegetarian Beef Shepherd's Pie

Rated as 5 out of 5 Stars

"A yummy and easy shepherd's pie that I've received many rave reviews on - even from meat eaters!"
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1 h 15 m servings 502
Original recipe yields 6 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
  3. Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
  4. Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
  5. Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

Nutrition Facts

Per Serving: 502 calories; 12.9 73.2 27.4 20 961 Full nutrition

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Read all reviews 2
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This was delicious! I used Mexican veggie ground which gave it a kick of spice but not too much. Also added a bit of milk and butter to the potatoes. Will be making again :)

We made this as the main dish for our vegetarian Thanksgiving this year, and it was absolutely delicious! The only changes we made were that we omitted the creamed corn and used HP Sauce as we w...