A comforting and easy vegan shepherd's pie without lentils. Each bite is so comforting, with the bottom veggie layer seeping into the creamy potato layer to create a deep flavour and amazing golden crust.

two white plates with a slice of vegan shepherd's pie

Why You'll Love This Recipe

This is a very easy recipe for how to make vegan shepherd's pie no lentils using substitute meat
It's flavourful and comforting. You will want a second serving!
I made this for a friend who is clueless about a vegan diet (the word vegan is daunting to her) she ate it and didn't even realize it was vegan until I mentioned it afterward. It convinced her to eat meat-free at least once a week!
The full recipe can be found in the recipe card below is both vegan and gluten free*

Pro Tips

Tamari sauce adds a depth of flavouring and is typically used in place of soy sauce however if you can't get your hands on this, try using Worcestershire sauce.

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 dairy-free milk. I prefer mine to be a little bit more firm. You can get creative and change the top layer to be vegan mashed sweet potatoes instead.

I used a non-stick baking dish that is roughly 30cm x 25cm (12x10") if you don't have this, use 2 smaller separate trays.

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 how golden you'd like it to be.

Serve it with a side of veggies for extra fibre, try it with these air fryer broccoletti.

Storage

Once the meatless shepherd's pie has cooled to room temperature, portion it out placing the servings into airtight containers and freeze for up to three months.

It will keep in the fridge for up to five days in a sealed container.

Vegan shepherd's pie no lentils in a baking dish

More Hearty Vegan Recipes

A wholesome meal of baked pasta.

An easy vegan gluten free lasagne or this gardeners pie.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Easy Vegan Shepherd's Pie No Lentils

A comforting and easy vegan shepherd's pie without lentils. Each bite is so comforting, with the bottom veggie layer seeping into the creamy potato layer to create a deep flavor and amazing golden crust.

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Course: Main Course

Cuisine: English

Diet: Gluten Free, Vegan

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Janelle Hama

Ingredients

800 g Beyond Beef Minced (ground) meat substitute
2 tablespoon Olive oil divided into two. 1 tablespoon for frying and 1 for oiling baking dish
1½ tablespoon Tomato paste
1½ tablespoon Tamari Sauce Sub: soy sauce or Worcestershire sauce
2 tablespoon Corn starch
1¾ cups Vegetable stock
1 medium Brown onion finely diced
¾ cup Celery finely diced (2 celery sticks)
¾ cup Carrot finely diced (1 large or 2 med carrots)
½ teaspoon Cracked black pepper
1 kg Potato about 6-8 med potatoes, quartered
70 g Dairy free butter 50g (1¾oz) for mash and 20g (¾oz) for brushing on top of the potato mash layer
½ cup Dairy free milk add a little more if desired
Water for boiling potatoes

Metric - US Customary

Instructions

Prepare all the ingredients prior to cooking, this will make all the steps easier. Preheat the oven to 392F (200C).

Bottom Layer

Heat fry pan on medium-high heat and add olive oil. Once olive oil is hot sweat the diced onion until translucent. Add the diced celery and carrot to the onion and soften.
Add the minced (ground) meat substitute and stir through until it has broken down. Then add tomato paste, tamari sauce, black pepper and vegetable stock. Stir through until everything is evenly coated. Sprinkle cornstarch on top and evenly stir it through. Turn the heat down to medium and simmer for 20 minutes.

Top Layer

Whilst the bottom layer is simmering. In a large pot, place the peeled and quartered potato and submerge in water. Boil potato until soft and then drain water. About 15-20 minutes depending on the size of your potato pieces.
In a mixing bowl, add boiled potatoes, dairy free milk, dairy free butter and mash together well, until a smooth consistency has been achieved.

Constructing Vegan Shepherd's Pie

Oil baking dish. Place the cooked bottom layer into the tray and evenly distribute. Place mashed potato on top and evenly spread out on top of the bottom layer.
Add the dairy-free butter on top of the mashed potato layer and spread around until evenly coated. Place vegan shepherd's pie in the middle of the oven and allow the top layer to turn golden. Alternatively, broil until the top layer is golden. Optional - garnish with freshly chopped parsley or thyme and serve