Vegetarian Shepherd’s Pie

This vegetarian recipe for shepherd’s pie is hearty and satisfying. You can easily make this into a vegan recipe by choosing vegan ‘beef’ crumbles or by crumbling up your favorite veggie burger.


Vegetarian Shepherd’s Pie
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Yield: 4-5

Vegetarian Shepherd’s Pie


  • 4 large red potatoes, boiled and peeled, about 1.5 pounds
  • 12 oz. MorningStar Farms Grillers Crumbles, thawed
  • 16 oz. frozen green peas and diced carrots, thawed and drained
  • 1.5 cups plain, unsweetened soy milk
  • 3 tbsp vegan butter
  • 2 tbsp nutritional yeast
  • 1/4 onion, diced
  • 1 clove garlic, minced
  • 3 tbsp canola oil
  • 4 oz. crimini mushrooms, diced
  • 2 tbsp vegan Worcestershire sauce
  • 2 tbsp tamari
  • 2 tbsp red wine
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp salt


  1. In a pan, cook the garlic, onions, and mushrooms in canola oil over medium heat until they start to brown.
  2. Add the Grillers Crumbles, 1 tsp garlic powder, Worcestershire sauce, tamari, red wine, and 1/2 tsp of black pepper and continue to cook, stirring regularly. Cook for about 5-8 minutes and remove from heat.
  3. Meanwhile, mash the boiled potatoes. In a medium to large saucepan, melt 2 tbsp of vegan butter over medium heat. Add the potatoes, soy milk, nutritional yeast, 1 tsp of garlic powder, 1/2 tsp of black pepper, and 1/2 tsp of salt.
  4. Mix and continue cooking while the mixture starts to bubble, stirring frequently. When the mixture reduces by about 1/3 to 1/2, the mashed potatoes are done and should be thick.
  5. Begin assembling your pie. Heat the oven to 350 degrees Fahrenheit. Lightly grease a 10" bake pan and layer the crumble mixture, then the thawed carrots and pea, and lastly, the mashed potatoes, smoothing and evening out each layer.
  6. Bake for 30-40 minutes. Melt 1 tbsp of vegan butter and pour over the pie about halfway through. The pie is done when the crust is a light golden brown.