Vegan Shepherd's Pie

Vegan Shepherd's Pie

Prep Time


Cook Time



8 people

This comfort food recipe is absolutely perfect for the holidays. Herbs and spices like thyme and rosemary combine with healthy ingredients to make a flavorful and savory shepherd’s pie that is a great quick dinner for the holidays. This recipe can also be changed to incorporate holiday leftovers for the perfect day-after meal.

Follow along with Carolyn Scott-Hamilton in her global kitchen to see this holiday recipe come to life, here.


  • For the potatoes:
  • 3 pounds russet potatoes, peeled and diced into 1/2 inch cubes
  • 1/2 cup soy creamer
  • 1/2 cup vegan butter
  • Salt and pepper, to taste
  • For the filling:
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 cups vegan ground beef
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup vegan chicken broth (make with vegan chicken bullion)
  • 1 teaspoon vegan Worcestershire sauce
  • 2 teaspoons chopped rosemary
  • 1 teaspoon chopped thyme
  • 1/2 cup corn kernels
  • 1/2 cup peas


  • 1 Place potatoes in a medium saucepan and cover with cold water.
  • 2 Set over high heat, cover and bring to a boil.
  • 3 Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes.
  • 4 Place the creamer and butter into a saucepan until warmed through, about a minute or so.
  • 5 Drain the potatoes then return to the saucepan.
  • 6 Mash the potatoes and then add the creamer and butter, salt and pepper and continue to mash until smooth. Preheat the oven to 400ºF.
  • 7 To make the filling, place the canola oil into a 12-inch sauté pan and set over medium high heat.
  • 8 Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, about 3 to 4 minutes.
  • 9 Add in the garlic and stir to combine.
  • 10 Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the “meat” with the flour and toss to coat, continuing to cook for another minute. A
  • 11 dd the tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine.
  • 12 Bring to a boil, reduce the heat to low, cover and simmer for about 10 to 12 minutes or until the sauce is thickened slightly.
  • 13 Add in the corn and peas in and spread the mixture evenly into a glass lasagna or baking dish.
  • 14 Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
  • 15 Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
  • 16 Remove and place on a cooling rack for at least 15 minutes before serving.


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