Shepherd’s Pie

Do you crave something tasty and filling? Well, Shepherd pie is an distinguished option for fulfilling your craving at either lunch or dinner. Shepherd’s pie is considered a wintry delight. The tasty combination of delicious vegetables and broth with the potato mash topping gives it the iconic taste.

I used Vegan beef in the recipe, and it turned out to be as delicious as the traditional one. Also, plant-based beef is sustainable and contains the same protein as the original one.

This recipe requires only a small number of ingredients and is flavorfully satisfying and filling. Let’s begin.


  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 13 ounces vegan beef – I used Gardein
  • 2 teaspoons parsley
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegan Worcestershire sauce
  • 3 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 cup frozen peas & carrots mix
  • 1/2 cup frozen corn


  • 2 large russet potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted vegan butter 
  • 1/3 cup vegan half & half or plain unsweetened plant milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup vegan cheese -cheddar or parmesan


Filing Mixture

  1. Add the oil to a large skillet and place it over medium-high heat. Add onions. Cook 5 minutes, stirring occasionally.
  2. Add the vegan beef to skillet. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, stirring occasionally.
  3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  4. Add the flour and tomato paste. Stir until well mixed
  5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  6. Set the filling mixture aside. Preheat oven to 400 degrees F.

Topping Mixture

  1. Add potatoes to a large pot & cover with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes tender, 10-15 minutes.
  2. Drain the potatoes & return the potatoes to the hot pot.
  3. Add vegan butter, vegan half & half, garlic powder, salt, and pepper. Mash the potatoes and mixed all ingredients together.
  4. Add the cheeze to the potatoes. Stir until well combined.
  5. Add vegan beef mixture into a 9×9 inch baking dish. Spread it out into an even layer.
  6. Spoon the mashed potatoes on top of the mixture. Use a spachelor to spread into an even layer.
  7. Bake uncovered for 25-30 minutes. Let cool for 15 minutes before enjoying.

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