Here comes the flavour parade with this gluten free vegan shepherd's pie. Each bite is so comforting, with the bottom veggie layer seeping into the top creamy potato layer to create the most deep flavour and amazing golden crust.

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A few weeks ago my awesome mother-in-law sent over a tray of a simple shepherd's pie which inspired me to make my own version, and I haven't looked back since.
This is a very easy recipe of how to make the tastiest vegan shepherd's pie that is gluten free too. It's healthy (way less calories than the traditional recipe), hearty and fluffy.
I made this for a friend who is clueless about a vegan diet (the word vegan is daunting her) she ate it and didn't even realise it was vegan until I mentioned it afterwards.
To my delight, after our conversation, she said she wanted to try and implement one vegan day a week into her family's diet. Wow, what an outcome!
🥘 Ingredients
- 800 g Mince Meat substitute (aka ground meat) choose a gluten free variety, I've made it with several brands here are two I like; Made with Plants Premium Mince or Beyond Beef Ground Meat*) You might be interested learning about these vegan meat / vegan meat alternatives
- 1 tbsp Olive oil*
- 1.5 tbsp Tomato paste
- 1.5 tbsp Tamari Sauce (Sub: soy sauce or worcestershire sauce - gluten free varieties and make sure they are vegan too)
- 2 tbsp Corn flour
- 1.75 cups Vegetable stock
- 1 medium Brown onion finely diced
- .75 cup Celery finely diced (2 celery sticks)
- .75 cup Carrot finely diced (1 large or 2 med carrots)
- .5 tsp Cracked black pepper
- 1 kg Potato (Approx. 6-8 med potatoes)
- 70 g Plant based butter (50g for mash and approx. 20g for brushing)
- .5 cup Almond milk (add a little more if desired, mash needs to be creamy and fluffy)
🔪Cooking Instructions
I've sectioned these step-by-step instructions into segments for how to cook this vegan shepherd's pie recipe;
Mise en Place
- Measure out all ingredients
- Finely dice onion, carrot and celery. Peel and quarter potatoes
Vegan Shepherd's Pie Bottom Layer
- Heat pan and add olive oil. Once olive oil is hot, sweat onion until soft
- Add celery and carrot to onion and sweat until all soft
- Place mince (ground) meat substitute* into the veggies and stir through until all mince meat substitute is broken down
- Add tomato paste, tamari sauce and vegetable stock, stir through until contents are evenly coated
- Sprinkle corn flour and evenly stir through
- On medium heat, allow to simmer for about 20 minutes, until contents thickens
Vegan Shepherd's Pie Top Layer
- In a tall pot, place potato and submerge in water. Boil potato until soft and then drain water
- In a mixing bowl, add boiled potatoes, milk and plant based butter and mash together well
Constructing Vegan Shepherd's Pie
- Oil baking tray
- Place bottom layer into the tray and evenly distribute
- Place mashed potato on top and evenly spread out on top of the bottom layer
- Add plant based butter on top of mash potato layer and spread around until evenly coated
- Place tray in the middle of the oven and allow top layer to brown
- Optional - garnish with freshly chopped parsley or thyme and serve
💭Recipe Tips
Tamari sauce adds a depth of flavouring however if you can't get your hands on this, try using worcestershire sauce (watch out for gluten on the labels)
I am the only gluten free person in my household. I've made both gluten free and non gluten free versions and they pretty much taste similar. The non-gluten free members were more than happy to eat the gluten free version
No need to add salt; as the tamari sauce in the bottom layer is salty enough and will seep through the top layer. However if you prefer a little more salt than this, add a sprinkle in the potato mash layer whilst mashing
If you prefer your mash to be silkier, then add more almond milk. I prefer mine to be a lit bit more firm (remember - cook the way you want - no recipe (mostly) is ever set in stone!)
During the cooking process - whilst your bottom layer is simmering, ready your mash for layering
I used a non-stick baking tray that is roughly 30cm x 25cm, if you don't have this, use smaller separate trays or use individual portioned ramekins
Can I freeze vegan shepherd's pie? Yes, portion out the pie and place into well sealed containers and freeze for up to three months
⏲️Cooking Time
Preheat your oven to 200 degrees Celsius, 392 degrees Fahrenheit
Baking can take anywhere from 25-35 minutes, until you achieve the golden brown colour on top. The ingredients are already cooked, so it's up to you with how golden you'd like it to be.
I found the colouring (reddish) from the bottom seeps through the potato the longer it browns (I don't mind this, as I love the crispier edges)
📋Other Recipes
Here are some other ideas for comforting vegan meals you might like to try;
- A very hearty yellow split pea dal recipe
- A wholesome meal of kidney bean stew Lebanese fasoulia
- An easy vegan lasagna (gluten free)
- Creamy and easy vegan mushroom pasta
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Vegan Shepherd's Pie - Gluten Free
Ingredients
- 800 g Beyond Beef Mince Meat substitute
- 1 tablespoon Olive oil
- 1.5 tablespoon Tomato paste
- 1.5 tablespoon Tamari Sauce Sub: soy sauce or worcestershire sauce
- 2 tablespoon Corn flour
- 1.75 cups Vegetable stock
- 1 medium Brown onion finely diced
- .75 cup Celery finely diced (2 celery sticks)
- .75 cup Carrot finely diced (1 large or 2 med carrots)
- .5 teaspoon Cracked black pepper
- 1 kg Potato Approx. 6-8 med potatoes
- 70 g Plant based butter 50g for mash and approx. 20g for brushing
- .5 cup Almond milk add a little more if desired
Instructions
- Measure out all ingredients
- Finely dice onion, carrot and celery. Peel and quarter potatoes
Vegan Shepherd's Pie Bottom Layer
- Heat pan and add olive oil. Once olive oil is hot sweat onion
- Add celery and carrot to onion and sweat until all soft
- Add mince meat substitute and stir through until all mince meat substitute is broken down
- Add tomato paste, tamari sauce and vegetable stock, stir through until contents are evenly coated
- Sprinkle corn flour and evenly stir through
- On medium heat, allow to simmer for about 20 minutes
Vegan Shepherd's Pie Top Layer
- In a tall pot, place potato and submerge in water. Boil potato until soft and then drain water
- In a mixing bowl, add boiled potatoes, milk and plant based butter and mash together well
Constructing Vegan Shepherd's Pie
- Oil baking tray
- Place bottom layer into the tray and evenly distribute
- Place mashed potato on top and evenly spread out on top of the bottom layer
- Add plant based butter ontop of mash potato layer and spread around until evenly coated
- Place tray in the middle of the oven at 200 degrees Celsius (392 Fahrenheit) and allow top layer to brown
- Optional - garnish with freshly chopped parsley or thyme and serve
Video
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Sarah
The crispy bits are the best bit! This looks so warming and delicious. Perfect winter comfort food and packed full of veggies:)
Sylvie
Such a delicious and comforting dish, perfect for winter! I love that it is a vegan alternative to the classic recipe too, I'll definitely have to make it next time my vegan relatives come over!
Beth
Yum! This looks so delicious! I'm so excited to make this! Can't wait!
Jen
This was fantastic! Just made it for my brother who got out of the hospital. Such great flavor.
Carrie Robinson
This is definitely my kind of comfort food. Yum! 🙂
Alisa Infanti
I haven't had sheppards pie in years. I made it for dinner last night and it was gobbled up ... no leftovers!
Sue
This looks so healthy and satisfying. Need to try this very soon!