Vegan Shepard's Pie

Last week I decided I wanted to make Shepard's pie. Dinner in my house usually starts at 6PM and no later than 7PM. It was 5:30PM and honestly I hadn't started on dinner and my mind was turning wondering what's for dinner? I could hear the children asking me this question but I had no clue. As a business owner that cooks for clients and customers all the time you would think that I had my meal plans together. I did, but, that day I wanted something that was not on the menu I planned for the week.

As I looked in the pantry, checked the produce I had on the counter, and looked in the freezer, that's when Vegan Shepard's pie came to mind. It's always a hit in my house and so I decided Shepard's pie was on the menu tonight. I told the kids to take their baths for school because I knew dinner was not going to be ready at 6PM and I started taking action. This vegan Shepard's pie recipe is simple, only a few vegetables need to be chopped, which reduces the prep time in the kitchen. I hope that you enjoy this vegan Shepard's pie because I know I did. Enjoy

Vegan Shepard's Pie

Serving 6-8

10 in Cast Iron Skillet or 8x10 Casserole Pan


Potato Mash Ingredients

4 Yellow Potatoes (~2.5lbs)

1/3 Cup Full-fat Coconut Milk from the can (I used Wholefoods 365 brand)

2 tsp. Salt added to boiling water to cook potatoes

1/4 Cup Vegan Butter (I used Kite hill Plant-Based Butter European Style)

1 tsp. Salt added to potatoes once cooked, drained, and mashed

1/4 Cup Fresh Chives (sliced finely)

Pie Ingredients

2 Cups Wholefoods Organic Mixed Vegetables (Green Peas, Corn, Carrots, Green beans)

3/4 tsp Salt add additional if needed

1/4 tsp Pepper

6 Mushrooms (Baby Bella) Chopped finely

1 Tbsp. Tomato Paste

2.5 Cups Vegetable Broth (I used 2.5 tsp Better than Bouillon Base mixed with 2.5 cups of water)

1 Yellow Onion (Diced finely)

1 Tbsp. Dried Thyme Herb Seasoning

1 Celery (sliced finely)

1 Bay Leaf

12 Ounces of Gardein Beef-less Ground Crumbles (option to sub with brand you like)

1 Tbsp. Vegan Butter (Kite hill Plant-Based Butter European Style)

2 Tbsp. Brown Rice Flour

2 Cloves of Garlic (minced)

2 tsp. Vegan Worcestershire Sauce (I used wholefoods Organic 365 Vegan Worcestershire Sauce)


Peel Potatoes and chop into large cubes about 1.5 inches. Add potatoes to large pot. Add 2 tsp of salt and fill the pot with water until water cover potatoes. Cook potatoes until tender with fork.

Drain potatoes using a strainer. Add the potatoes back to pot. Using a potato masher or fork, mash the potatoes until smooth. Stir in 1/4 Cup of vegan butter, 1/3 Cup of Can Coconut Milk full-fat, chives, 1 tsp salt, and sprinkle pepper to taste. Add more salt if needed. Set aside until ready to assemble Shepard's Pie.