Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

This is a vegan site so it seems redundant to call this “vegan” Shepherd’s Pie, but I just can’t help myself!  I love presenting veganised versions of recipes that are often traditionally based on animal derived ingredients and sharing how a fully plant based version can not only be done but done well and be absolutely delicious.

My husband conceived of and created this dish so it’s a #mikeinthekitchen post! I documented it and took notes.


Wash, peel and cube 3 pounds organic Russet Potatoes  (approx 8-10)

Boil to soft consistency

Mash potatoes and then whip, adding in 3 tbsp vegan butter & 4 tbsp vegan sour cream

Add in, seasoning to taste, granulated garlic, black pepper, salt
* we used 1 tbsp granulated garlic, 1 tbsp black pepper & 1 tsp sea salt

Cover whipped potatoes in bowl with saran wrap so they it doesn’t dry out as you prepare the filling

Filling & Sautée

Heat up 2 saucepans with oil

In 1st saucepan add 1/2 finely diced fennel bulb and stalks, 1 cup finely diced onions, 1/2 cup finely diced green onions, 4 finely chopped onions (we used organic multicolored).

Add in salt and pepper to taste

Add in 1/2 cup white wine, 4 tbsp parsely and 2 tsp thyme

In 2nd saucepan add 2 bags vegan ‘meat alternative’ product of your choice- we used 2 bags of Beyond Meat ‘Beyond Beef Beefy Crumble’. Let cook and brown. Add in 1 cup Worcestershire sauce, 5 pressed cloves of garlic

Prepare to bake

In a large casserole dish first place the “meat alternative”

Spread evenly on top of that the vegetable mix

Lastly, spread the potato mix on top

Bake without a top for about an hour or until light golden brown on top


Peeled and cubed potatoes


Whipping the potatoes with garlic, pepper, salt, vegan sour cream and vegan butter

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Preparing the pie to bake

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Plated the same day of  baking.

My husband cooked this Wednesday and we munched on it all the way through the weekend.

It makes for a fantastic Friday Feast dish, prepared just a couple days in advance.

The savory pie is delicious a day or two after cooking after the layers have congealed a bit.


After a day or so it holds up beautifully for plating




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