Vegan Shepherd’s Pie Recipe

This vegan shepherd’s pie recipe has become a fast favorite! It’s one of those rare dinner recipes where the vegan version is just as good, if not better, than the traditional one. With its hearty filling and flavorful blend of veggies and spices, it’s both comforting and delicious. It’s quickly earned a spot in my regular meal rotation for its ability to satisfy everyone at the table, vegan or not!

Vegan Shepherd’s Pie Recipe Substitutions

In this recipe, there are some easy swaps you can make to adjust the flavors. Instead of Worcestershire sauce, try mixing soy sauce and tomato paste together for a savory kick. Fresh parsley adds a lovely, bright flavor compared to dried.

You can also use either dried onion flakes for convenience or caramelized onions for a deeper, sweeter taste. If you’re out of beer, you can experiment with red wine, but go easy as it can change the taste quite a bit.

About Worcestershire sauce – Is it vegan?

In this recipe, it’s important to ensure that the Worcestershire sauce you use is truly vegan, as traditional versions often contain anchovies. If you’re uncertain, you can create a vegan-friendly alternative by mixing soy sauce, tomato paste, and a teaspoon of white vinegar. This combination provides a similar depth of flavor and tanginess that Worcestershire sauce contributes to the dish.

Vegan Shepherd’s Pie Recipe

Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup mushrooms, diced(optional)
• 1 pound Impossible ground beef
• 2 tablespoons tomato paste
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 cup Guinness beer
• 1 cup frozen peas

For the Mashed Potato Topping:

• 4 large potatoes, peeled and diced
• 1/2 cup vegan whipping cream
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions:

For the Filling:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
2. Add the carrot, celery, and mushrooms to the skillet. Cook until the vegetables are tender.
3. Push the vegetables to one side of the skillet and add the Impossible ground beef to the empty side. Cook until browned, breaking it up with a spoon as it cooks.
4. Stir in vegan Worcestershire sauce, dried parsley, salt, and pepper. Cook for another 2-3 minutes.
5. Pour in the beer and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.
6. Stir in the frozen peas and cook for an additional 2 minutes. Remove from heat and set aside.

For the Mashed Potato Topping:

1. Place the diced potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Mash them until smooth.
3. Stir in the vegan whipping cream and vegan butter until well combined. Season with salt and pepper to taste.

Assembling the Shepherd’s Pie:

1. Preheat the oven to 375°F (190°C).
2. Transfer the prepared filling to a baking dish and spread it out evenly.
3. Spoon the mashed potato topping over the filling, spreading it out to cover the entire surface.
4. Use a fork to create texture on the surface of the mashed potatoes.
5. Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are golden brown on top.
6. Remove from the oven and let it cool for a few minutes before serving.

Enjoy your delicious Vegan Shepherd’s Pie