Vegan Shepherd's Pie

    1 hour 15 minutes

    This is a traditional-style shepherd's pie like my Mum used to make but completely vegan. The wide ranges of animal substitute products are complemented by the range of fresh vegetables.

    175 people made this

    Serves: 6 

    • Mashed Potato Layer
    • 5 russet potatoes, peeled and cut into 2cm cubes
    • 1/2 cup vegan mayonnaise
    • 1/2 cup soy milk
    • 1/4 cup olive oil
    • 3 tablespoons vegan cream cheese substitute
    • 2 teaspoons salt
    • Bottom layer
    • 1 tablespoon vegetable oil
    • 1 large yellow onion, diced
    • 2 carrots, diced
    • 3 stalks celery, diced
    • 1/2 cup frozen peas
    • 1 tomato, diced
    • 1 teaspoon Italian herb mix
    • 1 clove garlic, crushed (or more to taste)
    • 1 pinch ground black pepper, to taste
    • 435g vegetarian beef mince substitute
    • 1/2 cup grated cheddar-style soy cheese

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Place the potatoes in a pot and cover with cold water then 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 then mash with a potato masher until smooth and fluffy. Set the potatoes aside.
    3. Preheat oven to 200 degrees C and spray a 2 litre baking dish with cooking spray.
    4. Heat the vegetable oil in a large frypan over medium heat then cook and stir the onion, carrots, celery, frozen peas and tomato until softened; about 10 minutes. Stir in the Italian herb mix, garlic and pepper.
    5. Reduce the heat to medium-low and crumble the vegetarian beef mince substitute into the frypan 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 grated soy cheese.
    7. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot; about 20 minutes.

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    Reviews in English (181)


    I really love mam's sheperds' pie it is like so yummy scrummy. It's perfect for a warm summer's day down by the water treatment plant for a picnic or a cold winter morning while watching the spongebob movie. My sister Joanne always tries to hog it, It's so not fair!!!! Some day I hope to be able to make such a yummy sheperds pie, I really liked this recipe so so so much!!!!! Lots of Love kissy kissy, - MamsSheperdsPieLover76  -  22 Mar 2017


    This was great! I made it using dairy products instead of making it vegan however I still kept it vegetarian by using the ground beef substitute. I also used butter in the mashed potatoes instead of cream cheese because I didn't have any. I'm always looking for tasty vegetarian recipes since recently becoming one and this is one I will definitely make again!!  -  03 Feb 2010  (Review from Allrecipes USA and Canada)


    Made this for Christmas. My brother's girlfriend is vegan, has been for several years, and we always feel bad because we're a meat and potatoes family and don't now what we can really feed her. This turned out quite well. She described it as "decadent" and my brother had seconds and thirds. Leftovers were finished at dinner tonight. Definitely keeping this one in my recipe box! My parents rated it as a 4. Put a little salt in the bottom half of the dish, and I think it really will earn that 5 star rating!  -  26 Dec 2010  (Review from Allrecipes USA and Canada)