Traditional Style Vegan Shepherd's Pie Recipe -
Traditional Style Vegan Shepherd's Pie Recipe
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Vegan Shepherd's Pie
Convert a comfort food classic into a tasty meal that's totally vegan. See more
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Traditional Style Vegan Shepherd's Pie

Recipe by  

"This is a traditional-style shepherd's pie like my Mum used to make, but completely vegan. All amounts are approximate and can be altered to your tastes!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
  2. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
  3. Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
  4. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
  5. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
  6. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
  7. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2010

This was great! I made it using dairy products instead of making it vegan however I still kept it vegetarian by using the ground beef substitute. I also used butter in the mashed potatoes instead of cream cheese because I didn't have any. I'm always looking for tasty vegetarian recipes since recently becoming one and this is one I will definitely make again!!

Most Helpful Critical Review
May 17, 2013

I made this Shepherd's Pie as it gets such great reviews, but I found the bottom dry very dry. The mashed potatoes were good, but overall it was nothing special.

Dec 28, 2010

Made this for Christmas. My brother's girlfriend is vegan, has been for several years, and we always feel bad because we're a meat and potatoes family and don't now what we can really feed her. This turned out quite well. She described it as "decadent" and my brother had seconds and thirds. Leftovers were finished at dinner tonight. Definitely keeping this one in my recipe box! My parents rated it as a 4. Put a little salt in the bottom half of the dish, and I think it really will earn that 5 star rating!

Jul 15, 2009

Great recipe! I did make a few changes to suit my tastes - I added mushrooms and pie crusts (I guess I made more of a "pot pie") Very yummy, and filling. I thought the mashed potato layer was fabulous. I would make this again, thanks for submitting!

Dec 23, 2010

Had been wanting to make this for a while and finally got around to it last night. OMG!!! Absolutely amazing! I made a couple of minor adjustments, mostly just to speed it up. I subbed instant potatoes, prepared just according to package instructions (just easier). I also subbed a whole bag of frozen peas and carrots (15 oz or so) rather than using the scant half cup of peas + fresh carrots. Like another reviewer, I forgot the tomato and just added some ketchup, along with about half a cup of veggie bouillion to keep it moist. I also added a generous squirt of Sriracha. It was delicious!!! My boyfriend, who converted to vegetarianism about a year ago, said it is one of his favorite dishes that I have made. Since I left out the mayo, cream cheese, and oil in the potatoes, and only used a splash of olive oil to saute the veggies in, this was also a very low fat dish. So much better than we ever expected it to be!!!! A definite keeper.

Oct 18, 2010

Thank you for sharing this recipe - it's fantastic! I doubled the recipe and my sons and husband devoured everything. I couldn't find vegan mayo or cream cheese so used regular (I didn't add oil to my potatoes). This was the first time I used soy cheese and enjoyed that too. Loved this recipe and will definitely make again.

Feb 23, 2011

The potatoes alone get 5 stars. I wanted to eat them all out of the bowl before they made it to the oven! I followed the recipe as written except I added cheese to the potatoes. I used Daiya cheddar substitute because it's soy and gluten free. Yum!! I followed the bottom layer recipe almost exactly, though I used green beans and broccoli instead of tomatoes and peas (don't like them), and added mushrooms. For the meat substitute I used Boca crumbles. This is definitely going on rotation in my house!! Thank you.

Mar 14, 2011

This was very good, but I will make a few changes next time...i was not crazy about the Italian seasoning....and i think I will put cheese on top of the veggie mixture as well as on topp of the mashed potatoes.....but still very yummy, tastes great with ketchup.


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  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 1317 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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