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Meatless Shepherd Pie

Meatless Shepherd's Pie

Mashed potatoes baked over a medley of diced vegetables in a savory gravy make this dish the definition of comfort food the old fashion way.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Entree
Cuisine Irish-inspired
Servings 4


Mash potatoes

  • 8-10 yukon gold potatoes
  • 1 tsp sea salt
  • 1/2 cup nutritional yeast
  • 1 tbsp garlic powder
  • 2 tbsp vegan butter

Vegetable medley

  • 2 tbsp vegetable oil
  • 1 medium onion finely diced
  • 2 medium carrots finely diced
  • 2 stalks of celery finely diced.
  • 1 cup corn (fresh, canned or frozen)
  • 2 cloves of minced garlic
  • 2 cups diced mushrooms
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 cup vegetable broth
  • 2 tbsp cornstarch


  • 2 cups lentils, vegetable ground round or beans


Make the mash the potatoes

  • Boil the potatoes until they are cooked.
  • Drain but keep a cup of the water and set aside.
  • Add the garlic powder, vegan butter, nutritional yeast and the cup of liquid and mash the potatoes.
  • Taste and season if needed.

Prepare the vegetables in gravy

  • Heat up the oil in a wide pan and fry the diced onions on medium heat.
    Shepherd pie vegetables
  • Add the balsamic vinegar and the soy sauce and stir the onions.
  • Add the diced celery, carrots, corn, mushrooms and either lentils, vegetable ground round or beans if you want more protein.
  • Stir, add the vegetable broth and cook for 5 minutes covered.
  • Mix 2 tbsp of cornstarch with 2 tbsp water and add to the vegetables to thicken the sauce.
  • Stir and turn off the heat when the sauce starts to thicken.


  • Pour the vegetables and gravy on the bottom of a baked dish
  • Top with a thick layer of mashed potatoes making sure they are evenly spread all the way to the edges.
  • Top with a few cubes of vegan butter.
  • Bake at 400 F for 30 minutes.
  • The pie must be cooled off for at least 15 minutes before serving it.
Keyword dairy-free, gluten-free, vegan casserole
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