Veg Shepherd’s Pie Recipe

If you’ve been on the hunt for a truly meaty and satisfying vegan shepherd’s pie, look no further. This recipe ditches the usual lentils and mushrooms in favor of our tried-and-true TVP beef method, which we’ve perfected over the last 10 years to create a rich, beefy flavor that pairs beautifully with the creamy mashed potatoes on top!

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St. Patrick’s Day is the perfect time to enjoy a hearty, comforting meal, and this vegan shepherd’s pie is just the thing to make the celebration extra cozy and special. 

Whether you’re planning a festive dinner or simply craving a warm and satisfying comfort food made vegan, this recipe delivers all the cozy flavors of the classic, without the meat and dairy! 

With a savory, beefy TVP filling and creamy mashed potatoes on top, it’s a dish that will please both vegans and omnivores alike.

We’ve used this TVP method in some of our most popular recipes, (like our TVP meatballs which have over 100 five-star reviews!). And now, we’re bringing it to shepherd’s pie just in time for St. Patrick’s Day!

If you’re a fan of TVP or looking to try it for the first time, this recipe will show you why it’s one of the best plant-based meat substitutes out there. 

(And if you still prefer a shepherd’s pie with Beyond Beef, we have you covered there too. Check out our Vegan Cottage Pie Cupcake recipe!)

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Is Shepherds Pie Irish?

Yes, shepherd’s pie is a classic Irish recipe! 

Technically, traditional shepherd’s pie is made with lamb, while a version made with beef is called cottage pie. Since our vegan version uses a beefy-flavored TVP filling, it’s actually closer to a cottage pie. 

However, both dishes have roots in Ireland and the UK and are commonly associated with St. Patrick’s Day celebrations.

TVP Shepherd’s Pie Ingredients

Here are the ingredients you’ll need to make shepherds pie vegan, packed with hearty flavors and a rich, savory filling that will satisfy every taste at the table.

For the mashed potatoes, you’ll need: 

• Russet potatoes – peeled and diced
• Vegan butter – We love the Country Crock Plant Butter sticks!
• Plain unsweetened non-dairy milk – Make sure you’re using a non-dairy milk that is as neutral-tasting as possible, as this will affect the flavor. We love the unsweetened line of plant milks from Elmhurst. You can also use some water from the pot you boiled the potatoes in!
• Fine sea salt

For the TVP Beef, you’ll need:

• Refined coconut oil – Make sure you get refined coconut oil and not unrefined or virgin. This will ensure there is no coconut taste. Olive oil will also work!
• Yellow onion – finely minced
• Garlic – finely minced
• Rosemary or thyme – Fresh is preferred, but dried will work too
• Spice Cabinet: pepper, cumin, ground mustard
• TVP crumbles – This stands for “textured vegetable protein” and can be found in health food stores or “natural” sections of large grocery stores. We mostly order it online in bulk and love both Bob’s Red Mill and Anthony’s brands. Make sure you get the TVP crumbles and not the chunks or strips. However, you can sub chunks or strips or even soy curls if you blitz them in the food processor while dry to create a crumbled texture.
• Mushroom powder – This adds so much flavor. You can purchase this online or in most Asian grocery stores.
• Beet powder – optional, this is mostly for color
• Vegan Worcestershire – Feel free to sub soy sauce, tamari, or coconut aminos instead. Make sure you read the ingredients on the worcestershire you’re using, as many contain anchovies.
• Red miso paste – This adds such a deep umami beefy flavor! White miso could also be used.

To make the gravy, you’ll need:

• All-purpose flour – Feel free to use either whole wheat or GF all-purpose.
• Mushroom powder
• Nutritional yeast
• Vegan Worcestershire
• Red miso
• Spice Cabinet: onion powder, ground mustard, pepper, salt

For the filling, you’ll need:

• Frozen mixed veggies – We like to use a blend with carrots, green beans, corn, and peas!

How to Make This Vegan Shepherds Pie Recipe

Making vegan shepherd’s pie with no lentils is easier than you think! Follow these step-by-step instructions to create a rich, meaty filling with a perfectly creamy dairy-free mashed potato topping.

Step 1: Make the Vegan Mashed Potatoes

1. Bring a large pot of water to a boil. 
2. Peel and dice the potatoes, then boil for 15-25 minutes until soft. 
3. Drain and transfer to a bowl, then mash with vegan butter, salt, and non-dairy milk. 

Tip: Use an electric hand mixer for extra smoothness if desired. The mashed potatoes should be light, fluffy, and creamy, with no visible lumps. They should hold their shape but still spread easily over the filling.

Step 2: Cook the TVP “Beef”

1. While the potatoes are boiling, heat refined coconut oil in a large pan over medium heat. 
2. Sauté onions and garlic until fragrant. 
3. Stir in rosemary, thyme, black pepper, cumin, and ground mustard, cooking for another 2-3 minutes.

Step 3: Rehydrate the TVP

1. Stir in dry TVP, water, mushroom powder, beet powder, vegan worcestershire, and miso paste. 
2. Cook on medium-low for 10 minutes, stirring occasionally. 
3. Once done, brown the TVP over medium-high heat, letting it sit undisturbed for a minute before stirring. 
4. Stir in flour to coat and lower the heat. 

Tip: The TVP should develop a rich brown color with slightly charred crispy edges, indicating it’s perfectly browned. 

Step 4: Preheat and Make the Gravy

1. Preheat the oven to 400°F. 
2. In a measuring cup, whisk together warm water, mushroom powder, nutritional yeast, vegan worcestershire, red miso, onion powder, mustard, pepper, and celery salt.

Tip: It’s important to use warm or hot water here, so the spices will dissolve better!

Step 5: Finish the Filling

1. Add frozen veggies and gravy to the TVP mixture, stirring to combine. 
2. Simmer for 5 minutes until slightly thickened, then remove from heat.

Step 6: Assemble and Bake

1. Spread the TVP filling into a 9×13-inch baking dish. 
2. Top with mashed potatoes, smoothing them out first. Then, rough them up with a fork, creating peaks that will brown in the oven. 
3. Bake at 400°F for 30 minutes. 
4. If needed, broil for an extra 3-10 minutes to brown the top. 
5. Let sit for at least 5 minutes before serving.

Dairy Free Shepherds Pie Tips, Tricks, & Variations

These expert tips will help you make the best vegan shepherd’s pie recipe!

• Store your dry TVP in the fridge to keep it fresh for this and other TVP recipes!
• Feel free to sub sweet potatoes for the russet potatoes to top this veggie loaded shepherds pie!
• You can easily make this recipe gluten-free by subbing gluten-free all-purpose flour
• You can sub TVP chunks or TVP strips or even soy curls if you first blitz them in the food processor while dry to create a crumbled texture.
• Feel free to shake up the veggies you use in this TVP shepherds pie recipe based on what you have in the house.
• It’s okay if the potatoes overboil a bit. Just know that, if they do, you may not need the non-dairy milk in Step 4.
• You can also skip steps 1 and 4 if using pre-made or leftover mashed potatoes. Feel free to make the mashed potatoes up to 5 days ahead of time.
• Make sure you’re using a non-dairy milk that is unsweetened and has as few ingredients as possible. This will ensure the best-tasting mashed potatoes!

Sides for Shepherds Pie

Wondering what pairs well with TVP shepherd’s pie that’s vegan? These side dishes will complement its rich, savory without overpowering them.

• Vegan Caesar Salad – This is our personal favorite, the perfect crisp and tangy pairing!
• Seared Green Beans – This adds a pop of spice.
• Roasted Brussels Sprouts
• A slice of warm, crusty vegan bread – For the ultimate comfort food experience

How to Reheat Shepherds Pie

Reheating this vegan shepherd’s pie is easy peasy.

To reheat in the oven: Bake at 350°F for 20-25 minutes.

To reheat in the microwave: Heat individual servings in 1-minute intervals until completely warmed through.

Can I freeze shepherds pie?

Yes! This is a fantastic meal prep option for busy weeks. Let it cool completely, then store in an airtight container in the freezer for up to 3 months. 

To reheat from frozen, bake at 375°F for about 45 minutes, covering with foil for the first 30 minutes.

More TVP Recipes

If you stocked up on TVP for this recipe, don’t worry. We have tons of delicious TVP-based recipes on our site, so your bulk buy won’t go to waste! 

Here are some of the most popular:

• TVP Meatballs
• Copycat Beyond Burgers
• Vegan Meatloaf

Check out all of our TVP recipes along with answers to all of your TVP questions in our TVP Guide (coming soon!)

And if you’re looking for more St. Patrick’s Day recipes, check out our round-up of vegan St Patrick’s Day recipes!

If you make this vegan shepherd’s pie, we’d love to hear from you! Leave a star rating and review below. 

It helps get our recipes to more people, and we love hearing about your kitchen adventures. Happy cooking!

Vegetarian Shepherd’s Pie

Brittany Roche

If you’ve been on the hunt for a truly meaty and satisfying vegan shepherd’s pie, look no further. This recipe ditches the usual lentils and mushrooms in favor of our tried-and-true TVP beef method, which we’ve perfected over the last 10 years to create a rich, beefy flavor that pairs beautifully with the creamy mashed potatoes on top!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Entrees, Main Course

Cuisine Baked, Casserole, Irish, Pub Grub

Servings 8 slices

Calories 315 kcal

Ingredients

  

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For the mashed potatoes:

• 1 1/2 lbs russet potatoes peeled and diced
• 1/4 cup vegan butter
• 1/3 cup plain unsweetened non-dairy milk
• 3/4 tsp fine sea salt

For the TVP:

• 1/4 cup refined coconut oil
• 1 small onion finely minced
• 6 large cloves garlic finely minced
• 1 tsp minced rosemary or thyme
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground mustard
• 1 1/4 cup dry TVP crumbles textured vegetable protein
• 1 1/2 cup water
• 3 Tbsp mushroom powder
• 1 Tbsp beet powder optional, for color
• 1.5 Tbsp vegan worcestershire
• 1 Tbsp red miso paste

For the gravy:

• 1/4 cup all-purpose flour
• 2 cups warm water
• 2 Tbsp mushroom powder
• 1 Tbsp nutritional yeast
• 1 Tbsp vegan worcestershire
• 2 tsp red miso
• ½ tsp onion powder
• ¼ tsp ground mustard
• ⅛ tsp ground black pepper
• ⅛ tsp celery salt

For the filling:

• 2 cups frozen mixed veggies

Instructions

 

• Get the potatoes boiling: Bring a large pot of water to a boil. While you wait, peel and dice the potatoes. When the water is boiling, add the potatoes to the pot and boil (partially covered) for 15-25 minutes or until soft. It’s okay if these overboil.* (see notes)
• Saute the veggies: While the potatoes are boiling, mince the onion and garlic. Add the refined coconut oil to a large deep non-stick pan and turn the heat to medium until the oil is melted. Add the minced onions and garlic, stir. Then, add 1 tsp each: minced rosemary or thyme, black pepper, cumin, and ground mustard. Stir again until everything is well-coated. Continue sauteing for 2-3 minutes until the onions are translucent and fragrant.
• Rehydrate the TVP: Next, add the 1 ¼ cup dry TVP crumbles, 1 ½ cup water, 3 Tbsp mushroom powder, 1 Tbsp beet powder, 1 ½ Tbsp vegan worcestershire, and 1 Tbsp miso paste. Stir thoroughly to incorporate everything (especially the miso paste). Then, turn the heat to medium-low and cook uncovered for 10 minutes, stirring every other min or so.
• Finish the mashed potatoes: By now, the potatoes should be finished boiling. Drain the potatoes well and add them to a large mixing bowl. Add the vegan butter, salt, and about half the non-dairy milk. Use either an electric hand mixer or a potato masher to combine until smooth or your desired consistency is reached. I like to use an electric hand mixer and get it to almost a whipped texture. If needed, add the remainder of the non-dairy milk and mix again.
• Brown the TVP beef: Turn the heat on your TVP to medium high and flatten it out in the pan. Let it cook, without touching it, for 1 full minute. Once browned, turn heat to low and stir in ¼ cup all-purpose flour to coat.
• Prep the oven and mix the gravy: Preheat your oven to 400F. In a large measuring cup, make the gravy by whisking together 2 cups warm water, 2 Tbsp mushroom powder, 1 Tbsp nutritional yeast, 1 Tbsp vegan worcestershire, 2 tsp red miso, ½ tsp onion powder, ¼ tsp ground mustard, ⅛ tsp ground black pepper, and ⅛ tsp celery salt.
• Finish the filling: Add the frozen vegetables and gravy mix to the pan with the TVP and stir until combined. Cover, turn the heat to high, and bring the liquid to a low simmer. Once simmering, turn heat to medium, remove the cover, stir, and cook for 5 more minutes, stirring often until warmed through and thickened.
• Assemble the vegan shepherd’s pie: In a 9×13 oz glass or ceramic baking dish, fill the bottom with the TVP filling and flatten it out. Then, top the filling with a thick smooth layer of vegan mashed potatoes. Use a fork to “rough up” the potatoes to create some “peaks” in them. This will help with browning!
• Bake: Place the dish in the 400F preheated oven and cook for 30 minutes. If not browned at this time, broil for an additional 3-10 minutes (check after 3). Let sit for at least 5 minutes before serving!

Notes

• Store your dry TVP in the fridge to keep it fresh for this and other TVP recipes!
• Feel free to sub sweet potatoes for the russet potatoes to top this veggie loaded shepherds pie!
• You can easily make this recipe gluten-free by subbing gluten-free all-purpose flour
• You can sub TVP chunks or TVP strips or even soy curls if you first blitz them in the food processor while dry to create a crumbled texture.
• Feel free to shake up the veggies you use in this TVP shepherds pie recipe based on what you have in the house.
• It’s okay if the potatoes overboil a bit. Just know that, if they do, you may not need the non-dairy milk in Step 4.
• You can also skip steps 1 and 4 if using pre-made or leftover mashed potatoes. Feel free to make the mashed potatoes up to 5 days ahead of time.
• Make sure you’re using a non-dairy milk that is unsweetened and has as few ingredients as possible. This will ensure the best-tasting mashed potatoes!

Nutrition

Calories: 315kcalCarbohydrates: 41gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gSodium: 505mgPotassium: 729mgFiber: 7gSugar: 4gVitamin A: 2633IUVitamin C: 13mgCalcium: 108mgIron: 4mg

Keyword vegan comfort food, vegan dinner recipes

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