Best Shepherd’s Pie (With Vegan Plant-Based Beef)
This unique vegetarian shepherd’s pie is made with plant-based beef and topped with a root vegetable mash. Same rich flavors and textures as a traditional shepherds pie – and just as delicious and comforting. You can, of course, use regular ground beef if you’re not a vegetarian.
Some vegetarian shepherds pies use mushrooms or green lentils instead of the meat. This one mirrors the more traditional beef shepherds pie. Except we’re using a combo of mashed root vegetables instead of just mashed potatoes.
Technically, the recipe should be called a cottage pie since it’s made with beef (ok, a beef alternative). Traditional Irish shepherds pie is made with ground lamb.
But these days, shepherds pie simply refers to a layer of ground meat and vegetables, topped with fluffy mashed potatoes and baked in the oven.
What to expect
You will be making a vegetarian version of shepherd’s pie if you choose plant-based beef. Otherwise, just use regular ground beef and beef broth for a more traditional shepherd’s pie. It will taste the same!
Meat eaters won’t be able to tell the difference especially when the meat is mixed with vegetables and gravy. Some vegetarians don’t like the texture of meat, though, so this dish wouldn’t be for them. The other kook is one of these 🙁
While making a shepherd’s pie has quite a few ingredients and takes about one hour to cook (unless you opt for a shortcut), it breaks down into just 3 simple steps:
- Make the root vegetable mash topping layer (or use a shortcut).
- Make the filling layer.
- Assemble and bake.
The root vegetable mash topping is absolutely delicious and more nutritious than the typical mashed potato topping.
One more thing – this is a great make-ahead recipe.
Ingredients – tailored to your taste
Plant-based beef: We use Impossible Burger or Beyond Beef which tastes and acts almost exactly like ground beef. Most grocery stores carry these or other brands.
Root vegetable mash: My go-to is a mix of regular potatoes, sweet potatoes, parsnips, and carrots. Celeriac or turnips are great too. The blend makes the topping a touch sweeter and more nutritious than regular mashed potatoes. I prefer Yukon gold or yellow potatoes for the white potatoes, but Russet potatoes will also work.
Vegetables: Diced carrots, peas, onions and corn are the traditional vegetables in a shepherds pie recipe, if there is such a thing anymore. I use what I have on hand. I also like to add fresh baby spinach for the extra nutrients (and I’m not fond of peas).
Gravy: Since this is a vegetarian version of shepherd’s pie, we use a vegetable broth and vegan Worcestershire sauce. I love the Better Than Bouillon roasted vegetable base – it’s flavorful and you just have to add water. To boost the depth even more, I replace some of the water or broth with red wine and add some tomato paste.
Cheese: Cheese is optional in the topping. Traditionally, Parmesan is sprinkled on before baking. Vegetarians and vegans can use nutritional yeast or store-bought vegan parmesan cheese.
Variations and Substitutes
- Topping: You can certainly top the meat and vegetables with a layer of plain mashed potatoes, sprinkled with some [vegan] Parmesan cheese. This is traditional.
- Beef: Non-vegetarians can use regular ground beef and beef broth for the gravy.
- Vegetable options: Instead of spinach, try adding frozen peas or cooked lentils. You can also substitute the veggies in the recipe with chopped mushrooms, red peppers or whatever else you have around.
- Substitute vegan Worcestershire with soy sauce or a combination of soy sauce and balsamic vinegar.
- For a vegan version: Use vegan Parmesan cheese or nutritional yeast, vegan butter or oil, and substitute the milk with almond milk or an equivalent.
Step by step instructions
Shortcuts
- Take a big shortcut by buying real mashed potatoes or using leftovers. This will cut the time almost in half.
- Another option (not as good, but quick and easy) is to use instant mashed potatoes from a box.
- Use 2 cups/180 grams of frozen mixed vegetables (plus chopped onions).
What to serve with shepherd’s pie
This dish is substantially a complete meal so you can serve it on its own. Or just with a nice salad such as this refreshing citrus salad on greens or a fig salad. And maybe a nice glass of red wine :).
If I am serving shepherd’s pie to company, I like to end the meal with banana pudding cups, easy berry compote on cake (just 4 ingredients), or a tropical fruit salad (also just 4 ingredients.
Make ahead
See instructions in the recipe card to make the shepherds pie up to 2 days ahead, freeze before or after baking, and store leftovers.
Recipe FAQs
The nutrition content of the plant-based beef is similar to regular ground beef. Because it is highly processed, I wouldn’t call it a healthy food. But it’s certainly not bad for you when eaten occasionally, just like any meat. Here is a Harvard Public Health article answering the question: can plant based meat alternatives can be considered part of a healthy and sustainable diet?
Yes, if you have leftover root vegetable mash or want to make it ahead, it freezes well for several months in an airtight container or ziploc. Reheat in the oven, covered, in an oven-safe dish at 350F/175C for 20 to 30 minutes, stirring occasionally. Or in the microwave on high for several minutes, stirring occasionally, until heated through.
Other vegetarian comfort foods you might like
- vegetarian bolognese (instant pot or stove top) – this very popular recipe also uses plant-based beef like Beyond Beef or Impossible Burger.
- easy gnocchi recipe au gratin
- pumpkin risotto recipe (instant pot)
- spinach mac and cheese
- easy gnocchi recipe Indian-style
Check out more vegetarian recipes in our 25 Meatless Monday dinner ideas.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Shepherd’s Pie (With Plant-Based Beef)
Ingredients
Root Vegetable/Potato Mash Topping
- 2 pounds root vegetables, cut into 1 inch/2.5cm cubes, Note 1
- 2 teaspoon kosher salt (or more to taste)
- 2 tablespoon butter (regular or vegan)
- 4 tablespoon Parmesan cheese, divided (optional), Note 7
- 1 tablespoon -2 light cream or milk, optional
- 1/4 cup chopped green onions (optional) (about 3 small)
Filling Layer (in order of use)
- 1 1/2 tablespoon olive oil
- 1 cup chopped onions (~ 1/2 a medium onion)
- 1 cup small diced carrots (or half carrots, half other veggie like peppers, celeriac, parsnip, etc)
- 3/4 pound plant based beef (best brands: Impossible Beef and Beyond Burger)
- 2 teaspoons chopped garlic (about 2 cloves)
- 2 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce, Note 2
- 1 1/2 teaspoons dried thyme, Note 2
- 1/2 teaspoon dried rosemary, Note 2
- 1/2 teaspoon each, salt and black pepper
- 2 tablespoons all purpose flour
- 1 cup vegetable stock or broth (I use 3/4 cup broth, 1/4 cup red wine), Note 3
- 1/2 cup frozen corn niblets
- 2 cups fresh baby spinach, roughly chopped
Instructions
- HEAT OVEN to 400F/204C and place rack in top 1/3 of oven. Spray a 7-8 inch (18-20cm) square pan with oil.
- MAKE POTATO/ROOT VEGETABLE TOPPING: °Boil: Place potatoes and other root vegetables in a medium pot. Add enough cold water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower heat to medium and gently boil for about 15 minutes or until soft and fork tender. °Drain: Drain vegetables in a colander and return to the pot. On medium heat, shake cooked vegetables to evaporate water for 1 minute. °Mash: Add butter, green onions and 3 tablespoon Parmesan (if using) and 1-2 tablespoons milk/cream if you like (not too much milk – you don't want the potatoes soupy). Mash with a fork or potato masher. Do not use a food processor or immersion blender. Taste and add salt and pepper if needed. Set aside.
- MAKE FILLING LAYER: ° Sauté veggies: Heat oil in large skillet to medium-high heat. Add onions and carrots. Sauté for 5 minutes, stirring occasionally. ° Sauté 'beef': Add plant based beef and chop it up into small pieces with a rubber spatula or wooden spoon. Stir in garlic, rosemary, thyme, salt, pepper, tomato paste, Worcestershire sauce. Sauté, stirring occasionally, for 4 minutes, until 'beef' is brown. ° Make gravy: Stir in flour for 2 minutes. Add broth/wine, frozen corn and spinach. Stir to combine well. Let simmer for 3-4 minutes to let the mixture thicken for a rich gravy. Taste and adjust seasonings.
- ASSEMBLE AND BAKE/BROIL: Spoon 'beef' filling layer into casserole dish. Top with a thick layer of ~3 cups/630 grams root vegetable mash (you may not need all the mash you made). Fluff topping with fork. Sprinkle on 1 tablespoon grated Parmesan if desired. °Bake for 15 minutes. Note 4. Turn oven to Broil. °Broil for 2-3 minutes until topping is golden brown. Top with extra green onions if you like. °Rest on counter for 10 minutes. Serve.
Recipe Notes
- Root Vegetables – Use two or more of: white potatoes (Yukon/yellow are best), sweet potatoes, carrots, parsnips, turnips, rutabaga (swede), celery root (celeriac). For this recipe, I use 1 sweet potato, 1 yellow potato, 1 parsnip and 1 carrot for a total of about 2 lbs (a bit more or less won’t matter). Or see Note 5 on shortcuts.
- Seasoning substitutions:
- Instead of thyme and rosemary, use a total of 2 teaspoons Italian seasoning.
- Instead of vegan Worcestershire sauce, use a combination of soy sauce and balsamic vinegar, or plain soy sauce.
- Best broth: Good brands for vegetable broth, based on taste tests, are Brodo, Zoup, Swanson’s Organic Vegetable Broth and Better Than Bouillon Seasoned Vegetable Base (mixed with water). If you are not a vegetarian, use beef broth (my favorite is Campbell’s Beef Broth 30% less sodium in a can).
- Baking note: If you made the filling earlier and it is now cooled, add about 10-15 minutes extra time to the baking.
- Shortcuts:
- Replace root vegetable mash with 3 cups/630 grams store-bought real mashed potatoes.
- Instead of veggies, corn and spinach in the recipe, use 2 cups/280 grams frozen mixed veggies (in addition to the onions)
- Variations and Substitutes:
- Topping: Use plain mashed potatoes, sprinkled with [vegan] Parmesan cheese.
- Beef: Non-vegetarians can use regular ground beef and beef broth for the gravy.
- Vegetable options: Instead of spinach, try adding 1/2 cup/80 grams frozen peas or 1/2 cup/38 grams cooked lentils. You can also substitute the veggies in the recipe with chopped mushrooms, red peppers or whatever else you have around.
- Substitute vegan Worcestershire with soy sauce or a combination of soy sauce and balsamic vinegar.
- For a vegan version: Use vegan Parmesan cheese or nutritional yeast, use vegan butter or oil, and substitute the milk with almond milk or equivalent.
- Make Ahead/Freeze:
- To make up to 2 days ahead
- Prepare the shepherd’s pie recipe and refrigerate it. When ready to use, bake for 30 minutes, then broil for 2-3 minutes.
- To freeze before baking
- Prepare the full recipe without baking. Freeze, well wrapped in casserole dish, for up to 1 month. Bake from frozen for about an hour at 350F/176C, then broil for a few minutes.
- To freeze after baking
- Freeze the fully baked shepherds pie for up to 2 months, well wrapped. Bake from frozen at 350F/176C for about an hour or until heated through, covered with foil.
- Store leftovers
- In an airtight container in the fridge for up to 3-4 days
- To make up to 2 days ahead
So delicious, I’m making it again this week.
I guess that means you liked it the first time! Thanks for leaving a comment Gretchen 🙂
This looks great but it is not vegetarian!! Worcestershire has anchovies which pushes it out of the vegetarian category. Please either revise your recipe or remove the vegetarian designation.
You are absolutely right Wen! The recipe should say “Vegan Worcestershire sauce”. If you don’t have any, you can replace it with soy sauce or a mix of soy and balsamic vinegar. Thanks very much for the catch. I will change it right now.
Could I just use all frozen mixed veg instead of corn, spinach etc.? If so, what would be the total amount I should use?
HI RS, You can use all frozen vegetables in the filling if you prefer (but not in the mash). If you still use fresh chopped onions, then use 3 cups frozen vegetables for the rest. If you want to use ALL frozen vegetables, use about 4 cups frozen. I hope that helps.
This was a great recipe. I did add mushrooms in bottom layer and used gardien plant based ground . I did use more broth then recommended as the gardien can be dry. Excellent loved the top layer and so much vegetables in one dish.
Glad you like the recipe Lise. Thanks for taking the time to share your tweaks 🙂
Could you use Butternut squash as one of the vegetables for the topping?
Absolutely. I do that all the time. Just make sure you include a potato or two as well for texture.
This is a fantastic dish! I came across this recipe looking fur healthier recipes, wanting to reduce the amount of meat we eat. I used diced mushrooms, sautéed until not watery, in place of the meatless crumble but followed the rest of the recipe exactly – turned out great. So delicious, we didn’t miss the meat at all.
What a great suggestion about the mushrooms Kit. Thanks for sharing. So glad you liked the recipe.