Vegan Shepherd's Pie | Vegan It! With Lauren Toyota

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Lauren Toyota and Chatelaine have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a hearty, savory, meatless shepherd’s pie!

Watch more in our Vegan It with Lauren Toyota series:

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:

Order Lauren’s Vegan Comfort Classics cookbook here:


RECIPE: Classic Shepherd’s Pie

Makes 4 servings
PREP TIME: 15 minutes
COOK TIME: 35 minutes


Mashed Potatoes
2 pounds potatoes, peeled and cubed
¼ cup Earth Balance vegan butter
¼ cup unsweetened nondairy milk
1 tablespoon finely chopped chives
½ to 1 teaspoon sea salt (to taste)
¼ to ½ teaspoon ground pepper (to taste)
1⁄8 teaspoon smoked paprika

1 cup finely chopped onion (about 1 onion)
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1⁄2 teaspoon ground sage
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground pepper
2 cups frozen mixed veg (mostly thawed)
3 cups Gardein Beefless Ground (thawed overnight in the fridge)
2 tablespoons vegan Worcestershire
1 tablespoon tomato paste
1 tablespoon cornstarch
1 cup low- sodium vegetable stock


To make the mashed potatoes, bring a large pot of cold water with the potatoes to a boil. Cook until tender and falling apart easily, 10 to 12 minutes.

Preheat the oven to 400°F. You’ll need an 8 x 8 square baking dish.

To make the filling, sauté the onion in a skillet with the vegetable oil over medium heat for 3 minutes until just softened.

Stir in the garlic, thyme, sage, salt, and pepper and heat through for about 1 minute.

Add beefless ground and veggies and continue to cook for 5 minutes.

Mix together the veg stock, Worcestershire, tomato paste, and cornstarch. Mixing cornstarch with a bit of the liquid to make a slurry before adding to the all of the liquid to prevent lumps. Stir well. Then add to the pan and stir for 1 minute as the liquid thickens. Then turn off the heat.

Drain the mashed potatoes from water and add back to the pot you cooked them in. Mash with vegan butter, milk, sea salt, ground pepper, and chives until smooth.

Add the filling to the casserole dish and spread out in an even layer. Then add all the mashed potatoes on top and use a spatula to spread it out evenly to the edges. Sprinkle with smoked paprika evenly on top.

Bake on the middle rack of the oven for 20 minutes or until the top is golden brown and the filling is bubbling. If the top is not getting golden, move to the top rack for another 5 to 8 minutes.

Let the shepherd’s pie rest for about 10 to 15 minutes before slicing and serving.



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TheFettuck says:

Shepherd's pie is vegan! Shepherd's pie always includes lamb/sheep meat.

한소희 says:

I've made this twice now and it is my favorite meal in the world! I used Morningstar's Grillers Crumbles as the "beef". For my potatoes I used a potato ricer. I would highly advise investing in one. I added vegetable broth, Miyoko's butter, rice milk, and Hellmann's Vegan mayo to my potatoes instead. 10/10 would recommend Lauren's vegan shepherd pie recipe. Remember to always taste as you go.

David Smith says:

Can this be done with chopped portobello mushrooms in place of meat too

sebrina petersen says:

what if you get a vegan gravy packet and just make a gravy for the beef mixture, do you think that would work as well?

sebrina petersen says:

I love Gardein crumbles, I have it in my freezer, great for a nice beefy pasta sauce

Josh Brooks says:

Youre cooking cottage pie not sheppereds pie. Cottage pie contains beef sheppereds pie contains lamb.

Jaimee Reyes says:

This shepards pie was good. I used substitute meat from traderjoes. Bt added cream cheese, almond milk, vegan butter for a creamier mashed potatoe and broiled it for a toasty top. It was good & most of my family thought it was beef; delis. 🍁

GothicaBeauty. says:

It’s Wuster Sauce or Wustershire SaucE. FYI this is a Cottage Pie not a shepherds pie because it’s made with beef not lamb.

Ellinida Triandafilo says:

anyone know what size cast iron that is…and where to buy?

Emily Cruz says:

Check out the Edgy Veg recipe for an alternative as well

TheFettuck says:

Vegans are against shepherds. But they still make shepherd's pie? This is very hypocritical!

Stef B says:

That was not Annie's Worcestershire sauce. Annie's is thicker. Is Lauren only vegan for pay?

Kim Cote says:

Every one does there Sheperds pie different.. I was brought up with it.. being a layer of ground meat, cream style and reg. whole kernel corn mixed together.. that next layer… than your potato mixture. That it!  I do have a friend that puts peas not corn and she also makes a gravy or sauce to put in hers.. I just like it the way I had it growing up.. Still make it today.. Vegan of coarse and I do use the Gardein beefless beef.

gravestoned says:

That looks so good I’m shook

StarFlower99654 says:

I make this using my leftovers, I usually have enough to omit any fake meats. And I always put mushrooms into it.

Mallory Fraser says:

Man those gardein products are so realistic that sometimes I think they trick us and just give us real meat.

Keily O'Neal says:

Does anyone know if this would freeze well? Like make it up to the baking step, freeze it, then bake it later.

Eric Glueckert says:

Can't be considered shepherds pie with out lamb.

horses4555 says:

I put fake cheese on top of mine as well.

J Paul says:

Love your videos, wasn’t there a guy you teamed up with? Love the vids!

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