Vegan Shepherd's Pie Recipe Video


Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Vegan butter1 Tablespoon (earth balance)
 Onion1 Medium, dice
 Celery stalks3 Small, dice
 Garlic2 Clove (10 gm), mince
 Fresh rosemary1 Teaspoon, mince
 Soy crumbles1 Pound (Boca or light life)
 Tomato paste1 Tablespoon
 Vegan worcestershire sauce2 Tablespoon
 Veggie broth1⁄2 Cup (8 tbs)
 Frozen mixed vegetables3 Cup (48 tbs) (carrots and peas)
 Mashed potatoes3 Cup (48 tbs) (roasted-garlic mashed potatoes)
 Paprika1⁄2 Teaspoon
 Salt and pepper To Taste
 Nutritional yeast1 Teaspoon (Optional)

Nutrition Facts

Serving size

Calories 567 Calories from Fat 16

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 696.1 mg29%

Total Carbohydrates 119 g39.5%

Dietary Fiber 18.3 g73.3%

Sugars 2.3 g

Protein 31 g62.1%

Vitamin A 82.6% Vitamin C 94.1%

Calcium 11.9% Iron 13.9%

*Based on a 2000 Calorie diet

Things You Will Need

large sauté pan
13x9 casserole dish


1. Dice the onions, celery, mince the garlic and rosemary, set aside.
2. Preheat the oven to 375 degree F.

3. Melt butter in a large sauté pan over medium-high heat. Add onion, diced celery stalks, minced garlic and sauté for a minute.
4. Add carrot and peas mix and cook until vegetables are softened for about 8-10 minutes.
5. Stir in 1 teaspoon minced fresh rosemary or dried, stir, and then add meat-alternative, season with salt and pepper.
6. Cook for a couple of minutes, stir in tomato paste, vegan worcestershire sauce and veggie broth.
7. When most of the liquid has cooked off, spoon the mixture into a 13x9 casserole dish and top with the prepared roasted-garlic mashed potatoes and spread it evenly.
8. Garnish with paprika and nutritional yeast.
9. Bake in a preheated oven for approximately 30 minutes, or until the potato topping looks golden brown.

10. Serve the vegan Shepard’s pie hot along with gravy.