Vegan Shepherd’s Pie

I am very proud of this dish, it is very delicious and I hope you will not just take my word for it. With a variety of tasty veggies in a simmering savory sauce, with a buttery flavorful mash on top; this recipe rivals vegan pot pie!


3 chopped carrots

4 chopped celery stalks

1 cup and a half of sliced button mushrooms

1/2 cup of peas

1 cup of chopped broccoli

1/2 – 1 cup of beyond meat “beef” crumbles

1 diced yellow onion

3-4 diced garlic cloves

1 tablespoon of HP sauce

1 teaspoon of A1 sauce

1 tablespoon of ketchup

1/2 teaspoon of fresh rosemary

1 teaspoon of fresh parsely


5-6 yukon potatoes (peeled, chopped)

2 tablespoons of vegan butter (I use earth balance soy-free)

Salt to taste for mashed potatoes

1/4 cup of almond milk

1/4 teaspoon of pepper

1 tablespoon of vegetable oil (for mashed potatoes)

1/4 teaspoon of paprika

A dash of garlic powder

A dash of onion powder

A sprinkle of fresh rosemary

A sprinkle of fresh parsely


In a large sized skillet heat up one to two tablespoons of vegetable oil, and stir in your onion and garlic. When your onion and garlic are slightly browned, start by mixing in your carrots and broccoli. Next mix in your mushrooms, celery and peas. After mixing everything together well, mix in your frozen beefless beef crumbles, and then your savory sauce mix (ketchup, A1, HP, rosemary, parsely). Stir around, and let simmer until your broccoli, carrots and mushrooms especially, are softened.

In a large pot, place your chopped yukon potatoes and cover with water 1 inch above the potatoes. Bring to a boil, and then allow to simmer for 20 minutes. When your potatoes are softened, drain the water and transfer potatoes back into the pot. As you begin to mash, add in your oil, salt, pepper, garlic powder, onion powder, vegan butter, and 1/4 cup of almond milk.

Preheat your oven to 375 degrees Fahrenheit. In your glass dish of choice pour in your vegetable/crumble mixture. Spread your mashed potatoes cleanly on top, and sprinkle with paprika and fresh rosemary and parsely. Place in the oven for 25-30 minutes or until the potatoes begin to brown.

Spoonful onto your plate and enjoy!