Vegan Shepherd’s Pie

This vegan Shepherd’s Pie is the perfect hearty, and healthy, choice for a potluck, a family dinner or one of those nights when no one gets to eat together, but everyone needs a good meal available.

Shepherd’s Pie originated in Ireland. Historically it is made with lamb (Cottage Pie is made with beef), but it was created as a way to not waste food. Bits of meat and veggies leftover were mixed together and served with a top crust of leftover mashed potatoes. It became a legit dish over time.

Use Those Extra Veggies with Shepherd’s Pie

I also hate to waste food. Every kitchen, vegan or not, has bits of things leftover in the fridge, so while I am giving you a recipe for the pie, feel free to be creative and throw in the leftover veggies that need to be used up at your house!

Yummy Mashed Potatoes are Key!

If you have never made mashed potatoes, check out our recipe for Garlic Mashed Potatoes. It has all the flavor of the classic dish, but with much less fat.

In this recipe, I use my Instant Pot Turky Style Seitan, because it holds up very well to the long cook time, but this dish can easily be made with commercially prepared vegan chick’n strips, or veggie crumbles. If you opt for the prepared strips, braise them first, otherwise, they tend to just turn to soft bits. I would love for you to try the seitan recipe, but don’t make that added step keep you from trying this easy dish. (Trust me, I get it. I have closed many a cookbook because of too long recipes.)

Good Gravy Makes Great Shepherd’s Pie!

I do feel pretty excited about my Vegan Guilt-Free Gravy recipe. If you don’t have a vegan gravy recipe, I would love for you to try it (and let me know what you think!). Seriously, we use it a lot. It is delicious and has almost no fat. Like just what is in 1/4 cup of plant-based milk. I have fooled a TON of non-vegans with it and it has been the house gravy for YEARS.

Vegan Shepherd’s Pie

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• Author: Georgia @ Full of Beans
• Prep Time: 20
• Cook Time: 45
• Total Time: 1 hour 5 minutes
• Category: Big Pot
• Diet: Vegan

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Description

This vegan Shepherd’s Pie is the perfect hearty, and healthy, choice for a potluck, a family dinner or one of those nights when no one gets to eat together, but everyone needs a good meal available.

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Ingredients

Units USM Scale 1x2x3x

• 10 ounces cut green beans
• 6 large carrots, scrubbed and sliced
• 1 recipe Instant Pot Turky Style Seitan or 1lb of commercially prepared plant-based meat strips or crumbles, cut into small or medium chunks
• 5 cups of mashed potatoes, seasoned – I recommend the Garlic Mashed Potatoes
• 1 recipe of Guilt-Free Vegan Gravy or 21/2 cups vegan gravy

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Instructions

1. Preheat the oven to 350℉
2. In a large casserole dish, gently combine the beans, carrots, and plant-based meat and pat down for an even surface.
3. Pour the gravy evenly into the casserole.
4. Dollop the mashed potatoes onto the dish and, using a large spoon or spatula, evenly spread them edge to edge.
5. Dot with vegan butter if desired.
6. Bake at 350℉ for 45 minutes.

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Notes

Guilt-Free Vegan Gravy: https://www.fullofbeans.us/guilt-free-vegan-gravy/

Garlicky Mashed Potatoes: https://www.fullofbeans.us/roasted-garlic-mashed-potatoes/

Turk’y Seitan: https://www.fullofbeans.us/instant-pot-vegan-turky-style-seitan/