I hope this Vegan Shepherd’s Pie recipe becomes one of your favorites for winter days. The classic version is made with meat and mashed potatoes on top. This is the vegan version and with sliced potatoes on top.
About this recipe
If you’re like me, I imagine there are times when you think twice about cooking recipes that take a long time to complete and require more than one pot. That’s why I’ve been slowly developing delicious recipes that can be made quick and baked and served in one pot.
✨ Tip ✨ You can make this vegan Shepherd's pie in a cast iron pan or any other that's oven proof. That way you only use and clean a single pot.
WHAT IS A SHEPHERD’S Pie?
The classic version of this dish is made with a base of ground meat and stewed vegetables with many flavors and topped with a layer of mashed potatoes.
It is not entirely clear if the dish comes from the English or the Irish; both cultures claim it as authentic. I think, for now, the place of origin of this vegetable and potato pie will remain a mystery.
This vegan recipe is made with mushroom cauliflower meat, so it is a vegan shepherd’s pie without lentils or faux meat.
INGREDIENTS FOR VEGAN SHEPHERD’S Pie
- Vegetable “meat”. This is a mixture of cauliflower and chopped mushrooms in the food processor.
- Soy sauce. Soy sauce is an umami flavor. Umami is a strong flavor that is normally associated with broths, meats, and aged ingredients.
- Red wine
- Tomato paste
- Vegetables. Peas (I use frozen), carrot, and sliced mushrooms.
- Aromatics and dried herbs.
- Sliced potatoes. I like to buy Russet potatoes and I try to keep them organic. But either works well, you can also use mashed potatoes or mashed potatoes with sweet potatoes.
HOW TO MAKE A GOOD vegan SHEPHERD’S Pie?
- First, you have to sauté the onion and garlic in olive oil. Leave it until the aromatics are golden brown but be careful not to burn them. When garlic is burned, it turns bitter.
- Add the cauliflower and mushroom mixture and leave until most of the liquid is evaporated.
- Move the vegetables aside, add the tomato paste to the bottom of the pot and wait for it to change color. It’s going to turn dark red. Put the vegetables together with the rest.
- Mix the wine with flour and pour it out. Add the rest of the vegetables, soy sauce, herbs, salt, and pepper. Leave until it begins to simmer.
- Put the potato slices on top, and put in the oven. When the potatoes are soft and perfect, uncover the pot and put it in the oven again to finish browning.
Frequently asked questions
Which baking dish is better? Any baking dish will do as long as it is oven safe. I like ceramic ones or cast iron braisers.
How can I thicken my shepherd´s pie? I like to make a slurry; I mix the flour with a little red wine or other liquid.
How can I make shepherd’s pie fast? This is my vegan recipe, and it is also super fast because I make it without mashed potatoes. I use slice potatoes instead.
Other recipes that you may like:
🌱Serve this vegan Shepherd's pie with: •A simple salad with a good vinaigrette •Freshly baked bread or homemade crackers •As dessert serve an apple gallette
Here’s the recipe for this vegan Shepherd’s pie, and I hope you like it as much as we do. When you do, please take a photo of it and put it on Instagram or Fb for me to see if you are going to do it later, save it on Pinterest.
It would also be incredible if you give it 5 stars and/or if you tell me how it went in the comments section; if you have doubts or ideas also put them there.
Vegan Shepherd’s pie
- 1/2 medium head cauliflower roughly chopped
- 16 oz mushrooms divided in two and cleaned
- 2 tablespoons olive oil
- 1 small /medium onion minced
- 3 cloves garlic minced
- 2 tablespoons soy or tamari sauce
- 2 tablespoons tomato paste
- 1/2 cup red wine room temperature
- 2 tablespoons all-purpose flour
- 2 cups diced carrots
- 2 cups frozen peas
- 1 1/2 cups veggie broth
- 1 teaspoons salt
- 1/2 teaspoon dried thyme
- 3 Yukon potatoes thinly sliced
- extra virgin olive oil
- salt and pepper
- Place the chopped florets of the cauliflower in the bowl of a food processor and pulse until broken into rice size pieces. Set aside.
- Thinly slice half of the mushrooms, about 8 oz. The other 8 oz, quarter and ad to the food processor. Pulse until they are rice size pieces. Set aside.
- In a large oven-safe pot add the olive oil, onion, and garlic until fragrant.
- Add the cauliflower and the rice size mushrooms and sauté for 5 to 7 minutes.
- Move this mixture to the side and add the tomato paste and let it brown for about three minutes.
- Mix the flour and the red wine until all clumps are dissolved, add to the pot and mix well with the rest of the veggies.
- Add the carrots, peas, sliced mushrooms, salt, thyme, soy sauce and vegetable broth.
- Simmer over low heat until most of the liquid is evaporated and the vegetable mixture has thickened.
- Layer on top of the vegetables the sliced potatoes and cover until they are soft. Then, uncover and drizzle olive oil over the potatoes, add a pinch of salt and pepper, a little pinch of thyme (if you wish) and bake for 15 minutes at 350ºF.
- Finish on the broiler set on high for a few minutes to get that nice brown top.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post is sponsored by Copper Chef Wonder Cooker. The pictures, recipe, and opinions are all mine.