In My Kitchen: Vegan Shepherd’s Pie

There’s no dish more “Irish” than Shepherd’s Pie. Celebrate St. Patrick’s Day with this cruelty-free, still delicious Vegan Shepherd’s Pie!

You’ll need:

For the topping: 

  • 6 garlic cloves
  • 1/4 teaspoon olive oil
  • 1 1/2 pounds russet potatoes, peeled and cubed
  • 3 tablespoons + vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the filling:

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 10 oz frozen vegetarian meat crumbles (I used Morningstar Farms)
  • 4 medium carrots, sliced
  • 3 celery ribs, chopped
  • 3/4 cup vegetable broth, divided
  • 1 tablespoon soy sauce
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas


1. Preheat oven to 425. Place garlic on heavy-duty aluminum foil. Drizzle with olive oil, wrap in foil and bake for 15-20 minutes. Cool roasted garlic for 15 minutes.

2. Reduce oven temperature to 350 degrees. Grease an 8×8 square pan or 9 inch roasting pan with cooking spray and set aside.

3. Place potatoes in a Dutch oven and cover with water. Bring to a boil, then reduce heat, cover and cook 10-15 minutes until potatoes are fork-tender and drain.

4. Mash potatoes with broth, salt and pepper. Squeeze roasted garlic into potatoes and mix well.

5. In a large nonstick skillet, add oil and sauté onion until tender. Sauté garlic an additional minute. Stir in meat crumbles, carrots and celery. Cook 5 minutes.

6. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper. Cover and cook an additional 10-15 minutes.

7. In a small bowl, combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil and cook an additional minute or until thickened.

8. Stir in frozen peas.

9. Transfer mixture to prepared baking dish. Cover with potato mixture. Bake, uncovered, for 30-35 minutes or until heated through.

Serve and enjoy!

Source: Adapted from a recipe by Taste of Home

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