Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

Courtesy of Maryn Cook 

This is a non-traditional shepherd’s pie to which I have added chipotle pepper and cilantro. If you don’t like those flavors, you could substitute thyme and parsley, maybe rosemary.


  • 2 tablespoons olive oil
  • 2 garlic cloves chopped
  • 1 onion diced
  • 2 large carrots diced small
  • 4 large parsnips diced small
  • 3-4 celery stalks, diced small
  • 1 package St. Yves ground “beef”
  • 1 can diced tomatoes DRAINED (14.5)
  • 1 can tomato paste
  • 3 large potatoes
  • ½ cup of “milk”  – soy, rice, almond
  • 1 handful of chopped cilantro
  • ½ teaspoon chipotle pepper
  • 1 cup vegetable broth
  • 2 tablespoons Dijon mustard
  • salt
  • pepper


Preheat oven to 350 degrees.

 “Potato Top”

Peel, chop, and boil potatoes until soft enough to mash. Drain and place in big bowl. Add ½ cup regular unflavored soy milk, chopped cilantro, Dijon mustard, chipotle pepper, and salt. Mash by hand OR use electric mixer to mix to desired texture. Set aside.

“Meat Bottom”

Heat 2 tablespoons of olive oil to frying pan. Add garlic, onions, carrots, parsnips and celery. Saute until golden and soft, about 10-12 minutes. Add St. Yves mince meat, tomato paste, tomatoes, and veggie stock. Stir until evenly distributed, about 3 minutes or until the mixture becomes kind of thick. Remove from heat.

Place “meaty bottom” in rectangular glass casserole (9 x 4 x 2). Smooth “potato top” on top of meat mixture. 

Bake in oven for 20 minutes or until desired golden top. Allow to cool for 5 minutes.     Serves 3-6.

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