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Vegan Sheperd's Pie
5 from 2 votes

Vegan Sheperd's Pie

This easy cottage pie is filled with a vegan meat and vegetable filling, fresh herbs, and fluffy whipped potatoes. Perfect for St. Patrick's Day or an easy weeknight meal.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 519 kcal
Course: Main Course
Cuisine: Irish, Vegan

Ingredients

  • 6 cups potato cooked
  • 3 tablespoon vegan butter
  • ½ to 1 cup plant-based milk anything except coconut milk will work, unsweetened
  • 2 teaspoon olive oil or 3 tablespoon vegetable broth or water
  • 1 yellow onion finely chopped
  • 1 cup corn frozen
  • 1 cup peas frozen
  • 2 garlic minced, cloves
  • 16 ounce Beyond Meat Beyond Beef SEE NOTE
  • ¼ cup red wine or 1 tablespoon red wine vinegar mixed with 1 tablespoon water
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce vegan
  • 2 tablespoon all-purpose flour or cornstarch
  • 1 cup vegetable broth
  • 1 tablespoon thyme remove the leaves from the stem, fresh
  • 1 tablespoon oregano fresh, leaves removed from stem and minced

Instructions

    Cup of Yum
  1. Preheat the oven to 375˚F (190˚C).
  2. Heat the 6 cups of cooked potatoes and put them in a large mixing bowl. Or, melt the butter and add to cold potatoes.
  3. Add the 3 tablespoon of vegan butter and a ½ cup of plant milk to the potatoes and whip them until they’re light and fluffy. Add more milk if needed. They should be thick and creamy.
  4. In a large (approximately 12-inch) iron skillet, heat the 2 teaspoon olive oil, or the 3 tablespoon broth or water, on medium-high heat. Once the oil is hot, add the onion and sauté until translucent, approximately 7 minutes.
  5. Add the Beyond Beef to the onions and cook until it’s crumbled and browned.
  6. Add the garlic and sprinkle the flour over the top and stir until you can’t see the flour.
  7. Deglaze the pan with the ¼ cup red wine or the vinegar and water.
  8. Stir in the 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce.
  9. Add the 1 cup of frozen corn, 1 cup of frozen peas, 1 tablespoon fresh thyme, and 1 tablespoon fresh oregano and stir to combine.
  10. Add the 1 cup of vegetable broth and salt and pepper to taste. Cook for 10 minutes.
  11. Remove the pan from the heat and evenly spread the potatoes over the meat and vegetable filling and bake them in the oven until the potatoes are bubbly and brown around the edges, approximately 30 minutes.

Notes

  • NUTRITION DISCLAIMER
  • If you don’t want to use Beyond Beef, you can replace with cooked lentils or our taco filling. Just swap out the Mexican spices in the recipe for the herbs in this recipe. 

Nutrition Information

Serving 1cup Calories 519kcal (26%) Carbohydrates 62g (21%) Protein 15g (30%) Fat 23g (35%) Saturated Fat 4g (20%) Cholesterol 3mg (1%) Sodium 921mg (38%) Potassium 1068mg (23%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 551IU (11%) Vitamin C 31mg (34%) Calcium 139mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 519

% Daily Value*

Serving 1cup
Calories 519kcal 26%
Carbohydrates 62g 21%
Protein 15g 30%
Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 3mg 1%
Sodium 921mg 38%
Potassium 1068mg 23%
Fiber 9g 36%
Sugar 5g 10%
Vitamin A 551IU 11%
Vitamin C 31mg 34%
Calcium 139mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.