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    Hummusapien » Recipes » Lunch and Dinner » Cozy Vegan Shepherd's Pie

    Cozy Vegan Shepherd's Pie

    Published Dec 3, 2020 · Modified May 13, 2021 · by Alexis Joseph · 14 Comments

    Jump to Recipe

    Hearty and filling Vegan Shepherd's pie, packed with veggies and topped with creamy mashed potatoes. Cozy comfort food at its finest! This recipe is in partnership with ALDI.

    shepherd's pie on pink plate with gold fork

    It's high time for pie.

    No, not apple crumb pie. Shepherd's Pie! The cozy, casserole-ish stuff that wintery dinner dreams are made of. The word that I Google and spell incorrectly 110% of the time. Shepard?

    I had a stint on this blog where every other recipe was a muffin or a bar. Or soup. Do you remember? I mean soup can totally be dinner, but we definitely had a dry spell when it came to main meals. I blame the baby in my belly and his incessant muffin cravings!

    Now it's December and we're all bundled up inside with our hot cocoa and slippers wanting to bake cookies and watch Elf and make all the hearty things for dinner.

    Oh yes, the holidays are upon us. And while they may look a little different this year (hello, I'll be celebrating from my hospital bed), the warm spirit of the season shall prevail. I just know it!

    white pan of shepherd's pieThis Vegan Shepherd's Pie is the epitome of a meal in a bowl. Or plate. She's loaded to the brim with all the texture and flavor notes your heart could desire, from savory shrooms heightened with umami-packed soy sauce to the dreamy layer of mashed potatoes on top. Dinner does not get much more satisfying than this!

    I snagged everything I needed for this plant-powered recipe at ALDI! I appreciate the super low prices on fresh, organic produce, frozen goodies, and pantry staples now more than ever.

    Given the times, I'm especially grateful for the smaller footprint of the store and how quickly I can get in and out since everything is so easy to find. But if you don't want to venture out, you can also easily order your ALDI groceries online via Instacart to make holiday shopping a breeze from the comfort of your own home.

    Key ingredients and substitutions

    I like to cook this in my 3.5 qt cast iron braiser, but if you don't have an oven-safe skillet, you can use whatever pan you have and then transfer it to an 8x8 inch baking dish prior to baking.

    Frozen veggies: Because it doesn't get much better than pre-chopped veggies. The only veggie you have to chop is an onion and some garlic. You could totally use whatever combo of fresh or frozen carrots, green beans, corn, and peas you fancy.

    Mushrooms: I used pre-sliced white mushrooms that you can dump right into the pan. They help bulk up this dish and add delicious meaty flavor and texture since this version is sans meat. Cremini or shiitake would be amazing, too.

    white pan of vegetables with spoon

    Chickpeas: For a boost of plant protein. You could also use lentils or even omit these entirely.

    Vegetable broth: A lot of shepherd's pie recipes call for red wine. I know a lot of people don't often have this on hand, so I emulated that rich flavor with a combo of concentrated flavors like tomato paste, soy sauce, and vegetable broth. If you have some red wine to use up, you can add a splash for a portion of the broth for even richer flavor!

    Flour: This helps to thicken the mixture for a gravy-like consistency. Steer clear of almond or coconut flour as they will not work properly here. A tablespoon of corn starch will also get the job done.

    Potatoes: I love mini gold potatoes (ALDI has a great 24oz bag) because they're so naturally creamy. Plus, you don't have to peel or chop them! Any potato you like for mashed potatoes will work here. You could even do half cauliflower like mashed potatoes and cauliflower recipe.

    Almond milk: Any unsweetened and unflavored milk works here, like soy, cashew, or oat. I would not use coconut because the flavor is pretty strong. If you're not vegan, yogurt and cow's milk or cream also work great.

    Olive oil: To keep this baby vegan, we're using olive oil in the potatoes, which definitely has a more pronounced flavor. Go ahead and use good old butter if you please!

    shepherd's pie up closeStorage tips

    To refrigerate: Store any leftovers in the refrigerator for up to five days.

    To freeze: Freeze the cooled and tightly covered casserole for up to two months. You can cook from frozen for about 1 hour (keep it covered with foil).

    Make ahead: You can store prepared casserole in the refrigerator for up to two days prior to cooking.

    More cozy winter meals

    • Vegan Chili Cornbread Casserole
    • Peanut Noodles with Broccoli
    • Sticky Orange Tempeh with Maple Thyme Roasted Vegetables
    • Vegan Butternut Squash Pasta

    casserole with wooden spoonYum yum yum. Let's feast!

    Print
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    shepherd's pie on pink plate with gold fork

    Cozy Vegan Shepherd's Pie

    ★★★★★ 5 from 7 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 20 minutes
    • Cook Time: 35 minutes
    • Total Time: 55 minutes
    • Yield: 6-8 servings 1x
    • Category: Main Meals
    • Method: Stovetop
    • Cuisine: American
    Print Recipe
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    Description

    Hearty and filling Vegan Shepherd's pie, packed with veggies and topped with creamy mashed potatoes. Cozy comfort food at its finest! Serve with Cozy Vegan Gravy.


    Ingredients

    Scale

    For the filling:

    • 1 tbsp Carlini Extra Virgin Olive Oil
    • 1 medium onion, diced
    • 4 cloves garlic, minced
    • 16oz sliced mushrooms
    • 1 lb frozen Simply Nature Organic Mixed Vegetables (green beans, carrots, peas, corn)
    • 3 tbsp Happy Harvest Tomato Paste
    • 1 ½ cups Simply Nature Organic Vegetable Broth
    • 2 tbsp Fusia Asian Inspirations Reduced Sodium Soy Sauce
    • 1 ½ tsp Stonemill Rosemary Leaves (dried)
    • 1 ½ tsp Simply Nature Organic Thyme Leaves (dried)
    • 1-15oz can Simply Nature Organic Garbanzo Beans, drained and rinsed
    • 2 tbsp Baker's Corner All Purpose Flour
    • ¾ tsp fine sea salt + lots of freshly ground black pepper

    For the mashed potatoes:

    • 24oz Tasteful Selections Honey Gold Potatoes* (4 cups, no need to peel)
    • ½ tsp fine sea salt
    • ½ tsp Stonemill Garlic Powder
    • ½ cup Friendly Farms Unsweetened Original Almondmilk
    • 2 tbsp Carlini Extra Virgin Olive Oil (or butter if not vegan)
    • ¼ cup chopped green onions (optional)

    Instructions

    1. Place potatoes in a medium pot. Add cold water until they're covered by a couple inches. Bring to a boil then reduce heat to medium low and boil for about 18 minutes, or until very fork tender. Drain and return to pot. Add milk, oil, salt, garlic powder and a few grinds of pepper. Use a potato masher to mash until smooth. Stir in green onions, taste, and adjust seasoning if needed (I added another ¼ tsp salt).
    2. Meanwhile, warm olive oil in a very large oven-proof skillet** (I used a 3.5 qt braiser) over medium heat. Add onion and garlic and cook for 3 minutes, stirring often. Add mushrooms and cook for 13 minutes, stirring often, until very soft and starting to brown.
    3. Stir in frozen veggies and tomato paste stir until warmed through. Stir in broth, soy sauce, rosemary and thyme.
    4. Preheat oven to 375F. Sprinkle mixture with flour and simmer for a few more minutes, or until thickened. Lightly mash chickpeas with your hands or a potato masher and add to pan. Season liberally to taste with salt and pepper.
    5. Spoon potatoes onto veggie mixture and use a spatula to smooth it out. Sprinkle with thyme and bake for 15 minutes. You can broil it at the end for extra browning, if you like!

    Notes

    *I prefer baby gold potatoes because they're so creamy and you don't have to chop or peel them; however you can use russet potatoes also. You may need more butter for creaminess.

    **I like to cook this in my 3.5 qt cast iron braiser, but if you don't have an oven-safe skillet, you can use whatever pan you have and then transfer it to an 8x8 inch baking dish prior to baking.

    GLUTEN FREE: Use gluten free all purpose flour and tamari for the soy sauce.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Carolyn says

      January 28, 2021 at 3:50 am

      What a delicious dish! It is so great for a winter evening dinner! Warms you right up! The flavors were so yummy and I will definitely make this again. I put mine in pie crusts which added another dimension!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 29, 2021 at 3:38 pm

        Love the pie pan idea!

        Reply
    2. Melissa says

      January 17, 2021 at 8:25 pm

      This recipe is so quick, easy and beyond delicious! I love how I can grab everything at Aldis. Alexis never disappoints with her vegan recipes, you’ll love them vegan or not! ❤️

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2021 at 1:39 am

        You made my night, thanks Melissa!

        Reply
    3. Mary S says

      January 15, 2021 at 6:32 pm

      This shepherd’s pie is so delicious. My husband and I have made it several times in the last month and it is so satisfying.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2021 at 1:37 am

        So satisfying, right?? Thrilled the hubs agrees!

        Reply
    4. Amber E Kenyon says

      December 22, 2020 at 9:33 pm

      We made this last night, and again like every recipe I've tried from this blog my whole family ate it....including my 5 year old. My husband made this one, and he didn't dice the mushrooms small enough to hide so he did pick those out. Such a YUMMY comfort food loaded with veggies. We had enough for leftovers for lunch today!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 22, 2020 at 11:34 pm

        Heck yes!! Gotta dice those shrooms small, LOL. Hooray for leftovers! I always find it tastes even better the next day 🙂

        Reply
    5. Whitney Jones says

      December 10, 2020 at 1:41 pm

      Traditional Shepherd's Pie was my absolute favorite meal growing up, so I had to try this vegan version immediately. And it does NOT disappoint!! The soy sauce and mushrooms help add an umami, meaty flavor, and the chickpeas give it really great texture. My carnivorous partner, who had never even eaten Shepherd's Pie before, loved it! I cheated a little by adding butter to the potatoes, but it definitely isn't required. It was also a lot easier to make than I expected!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 11, 2020 at 3:05 pm

        I'm so glad you loved it! Butter in the potatoes is totally an excellent idea. Thanks for letting me know, Whitney!

        Reply
    6. Danika Kull says

      December 04, 2020 at 1:57 am

      Wow!! Beyond exceeded expectations. My hubby said yeah no thanks to a vegan Shepard pie dinner , until he smelled what was cooking. And then he devoured nearly the entire thing.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 04, 2020 at 2:47 pm

        Hahaha that is amazing. I love that it got the hubby seal of approval! Thanks so much for the kind review, Danika 🙂

        Reply
    7. Dylan says

      December 03, 2020 at 11:26 am

      Yessss definitley serve with a generous serving of mushroom gravy!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 03, 2020 at 12:56 pm

        Yes yes yes!!!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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