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an image of vegan Shepherd's pie on a plate
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Vegan Shepherd's Pie

Here's an easy recipe for Vegan Shepherd's Pie, the oh-so-comforting casserole dish. Hearty tempeh and vegetable mixture topped with fluffy garlic mashed potatoes, all baked to perfection!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Plant based, Vegan, Vegetarian
Servings: 4 people

Ingredients

Potato Topping

  • 500 grams (4~5 medium sized) potatoes peeled and quartered
  • 2 cloves garlic
  • 50 grams vegan butter
  • 50 ml oat milk or any non-dairy milk
  • 30 ml soy cream or any non-dairy cream
  • 1/3 tsp salt
  • 1/4 tsp black pepper

Tempeh Filling

  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 250 gram tempeh
  • 1 1/2 cups shiitake mushrooms chopped
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tbsp miso paste
  • 2 tbsp vegan Worcestershire sauce
  • 1/2 tbsp low-sodium soy sauce or tamari
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp all-purpose flour
  • 120 ml vegetable stock
  • 1 cup frozen mixed vegetables

for Garnish

  • fresh parsley chopped

Instructions

  • Place potatoes and garlic in a pot and cover with cold water. Bring to a boil, reduce to simmer and cook until fork tender, about 20 minutes.
  • While the potatoes are boiling, preheat the oven to 200C/400F and make the tempeh filling.

Make Tempeh Filling

  • Crumble tempeh with your hands or finely chop it with a knife.
    an image of crumbled tempeh
  • Heat oil in a skillet, and cook chopped onions on medium heat for 5 minutes.
    Add crumbled tempeh, chopped mushrooms, dried rosemary and thyme. Continue cooking for 5 more minutes.
    Add miso paste, Worcestershire sauce, soy sauce, flour, salt and pepper. Stir well to combine.
    Add vegetable stock and frozen mixed vegetables, and bring mixture to a boil. Reduce to simmer, and simmer for 5 minutes, stirring occasionally.
    an image of vegan Shepherd's pie filling in a skillet

Make Mashed Potatoes

  • Once the potatoes are fork tender, drain and return them to the hot pot.
  • Add butter, plant milk, plant cream, salt and pepper. Mash until smooth.

Assemble and Bake

  • In a baking dish (7in x 11in / 18cm x 28cm), spread the tempeh filling evenly.
    an image of tempeh filling in a baking dish
  • Spoon the mashed potatoes on top of the tempeh, and spread evenly.
    an image of mashed potatoes topped tempeh filling for vegan shepherds pie
  • Use a fork to scrape across the surface and make ridges. When baked, the ridges become extra crispy and crunchy.
    an image of vegan Shepherd's pie pre-bake
  • Bake in a preheated 400F/200C oven for 30 minutes, until golden brown. Let it sit for 10 minutes before serving. Garnish with chopped parsley and ENJOY!
    an image of baked vegan Shepherd's pie