Vegan Shepherd's Pie

This hearty dish delivers major comfort—with no lamb in sight.

Nov 3 2017, 1:00pm

Photo by Heami Lee

Servings: 6-8
Prep: 20 minutes
Total: 1 hour 45 minutes


3 pounds|1400 grams Russet potatoes, peel and cut into 1 ½-inch cubes
Kosher salt, to taste
½ cup|120 grams unflavored almond creamer
8 tablespoons vegan butter substitute
freshly ground black pepper, to taste
½ cup|125 ml olive oil, plus more
12 ounces|360 grams shiitake mushrooms, sliced
2 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 large carrot, peeled and diced
1 medium onion, diced
1 pound|450 grams vegan meat crumbles, such as Beyond Beef
1 teaspoon chopped fresh thyme
2 tablespoons low-sodium tamari
2 tablespoons tomato paste
1 cup|250 ml vegetable broth
1 cup|130 grams frozen peas
1 tablespoon potato starch mixed with 1 tablespoon cold water


1. Heat oven to 375°F. Cover potatoes with water in a large saucepan. Add salt and bring to a boil. Cook until tender, about 8 to 10 minutes; drain well. Return to pan and add almond creamer and 6 tablespoons vegan butter; mash until smooth. Season to taste with salt and pepper and set aside.

2. Meanwhile, heat 3 tablespoons oil in large skillet over medium-high heat. Add half of shiitakes and cook until browned on both sides, 5 minutes; season with salt and pepper. Add remaining mushrooms and continue to cook, adding more oil as needed, about 5 minutes more. Transfer to a bowl.

3. Add 3 tablespoons of oil to the pan. Add the garlic, celery, carrot, and onion and cook until onion is translucent and vegetables are tender, 6 to 8 minutes. Add the meat crumbles and cook until crisped and lightly browned, 2 to 3 minutes. Stir in reserved mushrooms and thyme. Add tamari and tomato paste and cook until liquid is absorbed and vegetables are coated, 1-2 minutes. Add vegetable broth and bring to a simmer; cook until liquid is absorbed, 2 to 3 minutes more. Season with salt and pepper. Stir in frozen peas and potato starch mixture and remove from heat.

4. Transfer filling mixture to a 3-qt. baking dish. Top with mashed potatoes and spread evenly over filling. Dot with remaining vegan butter and bake until topping is golden, about 35 to 40 minutes.