• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread

    Vegan Shepherd’s Pie

    Published: Oct 17, 2023 by Sina · This post may contain affiliate links · 2 Comments

    • Facebook
    Jump to Recipe Print Recipe
    a collage of two photos of this recipe with a text overlay

    This vegan shepherd’s pie is the perfect comfort food for the whole family! It’s hearty, satisfying, loaded with veggies, and baked to perfection. Plus, it’s easy to make and very filling. This is seriously the best shepherd’s pie I’ve ever had! 

    two white plates with vegan shepherd's pie on a countertop with a cast-iron pan in the background

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions 
    • How To Make This Recipe
    • Tips & Tricks 
    • Storing 
    • Freezing 
    • Reheating
    • Making Ahead 
    • Related Recipes 
    • I Love To Hear From You! 
    • Vegan Shepherd’s Pie

    Why This Recipe Works

    I’ve always loved shepherd’s pie. Even before I became vegetarian and then eventually vegan. It took me quite a while to perfect my vegan version of this classic British and Irish meal. 

    I think it’s a game-changing twist on this classic comfort dish. Crumbled tofu really does the trick. So now, you might be thinking, “Tofu in shepherd’s pie?” Oh yes, and let me tell you, it works wonders!

    When being crumbled and seasoned just right, tofu perfectly mimics the hearty and meaty consistency that you’d expect in a traditional shepherd’s pie. Plus, it soaks up all the savory flavors. Tofu is the perfect base for the sauce and it’s a great and very budget-friendly replacement for ground meat. 

    For the perfect deep flavor, I added red wine, vegetable broth, vegan Worcestershire sauce, and tomato paste to the sauce. And of course garlic and onion. 

    Plus, I’ve loaded this pie with a colorful array of vegetables – carrots, peas, celery, and mushrooms. So it just bursts with freshness! 

    And let’s not forget about the mashed potatoes: creamy, buttery, and oh-so-delicious, they form a dreamy layer over the savory filling. 

    I’ve made this recipe over and over again and it’s always a real winner. It’s savory, rich, satisfying, and super healthy. It makes a great family dinner, especially on the weekend as the preparation takes up a bit of time. 

    And it’s also great for feeding a larger group of people, for example when you have friends or family over. It keeps super well in the fridge, so you can easily enjoy the leftovers over the next few days. 

    When the sauce is rich and cooked trough, transfer it to a baking dish or use a cast iron pan like I did and top it with light and fluffy vegan mashed potatoes. Then bake it until it’s bubbly on the inside and crispy on top. So yummy! Sprinkle it with freshly chopped parsley just before serving. 

    Ingredients & Substitutions 

    the ingredients that go into this recipe on a marble countertop with labels
    • Tofu – use firm or extra-firm tofu. The recipe doesn’t work with soft tofu as it doesn’t hold its shape and also doesn’t absorb flavors well.
    • Red Wine – wine is not always vegan because animal-derived fining agents like gelatin or milk protein are used for the production. Fortunately, there are many vegan wine brands. Just check the labels. 
    • Vegetable Broth – I use organic, low-sodium vegetable broth. 
    • Worcestershire Sauce – make sure it’s vegan. If you can’t find vegan Worcestershire sauce you could replace it with soy sauce. 
    • Spices – I used oregano, basil, thyme, and two bay leaves. 
    • Peas – I used frozen peas.
    • Potatoes – I recommend using russet potatoes. 
    • Vegan Butter – my favorite vegan butter is Earth Balance buttery sticks. Miyoko’s vegan butter is also great. 
    • Almond Milk – make sure it’s unsweetened and unflavored. You could also replace it with soy or oat milk.
    • Cooking Spray – I used olive oil cooking spray to spray the surface of the mashed potatoes. This makes it super crispy. 

    How To Make This Recipe

    a collage of four step-by-step photos that show the preparation of this recipe

    1. Step: Peel the potatoes and cut them into cubes (about 1 inch). Place them in a pot and cover with water. Cook for about 20 minutes or until the potatoes are soft.

    2. Step: Crumble the tofu with your fingers (it should roughly have the size of peas) and put aside. Heat some oil (about 1 tablespoon olive oil) in a large pan. Add the crumbled tofu and cook for 5 minutes on high heat. Stir occasionally.

    3. Step: Add the onion, stir, and cook for 3 more minutes. Then add the garlic and cook for another minute.

    4. Step: Add the tomato paste and stir well so all tofu crumbles are covered. Cook for 2 minutes. Deglaze with the red wine and cook for 1 minute.

    a collage of four step-by-step photos that show the preparation of this recipe

    5. Step: When the potatoes are cooked, mash them with a potato masher and add the almond milk and vegan butter. Add more if needed until smooth. Season with salt and pepper. Set aside. 

    6. Step: Add the diced carrots, celery, and mushroom. Cook for 5 minutes (still on high heat).

    7. Step: Add the diced tomatoes, the vegetable broth, the oregano, the basil, the bay leaves, and the vegan Worcestershire sauce. Reduce heat to medium-low and simmer for about 10-15 minutes, until the carrots are tender.

    8. Step: Add the frozen peas 5 minutes before the cooking time ends. Discard the bay leaves and season with salt and pepper. Preheat the oven to 350 °F.

    a collage of four step-by-step photos that show the preparation of this recipe

    9. Step: Add the veggie tofu mince to a baking dish or use a large cast iron pan like I did. 

    10. Step: Spread the mashed potatoes over the top.

    11. Step: Make ridges in the mashed potatoes with a fork. This will make the top crispier.

    12. Step: Spray the surface of the mashed potatoes with cooking oil spray. Place in the oven and bake uncovered for 25 minutes. Switch your oven to grill for the last 5 minutes, so the mashed potatoes brown nicely. Watch carefully, so the top doesn’t get too brown.

    a vegan shepherd's pie in a cast iron pan with a hand spooning some out with a large wooden spoon

    13. Step: Let the shepherd’s pie cool for 5 minutes. Then sprinkle it with freshly chopped parsley and enjoy!

    Tips & Tricks 

    • To make super fluffy, smooth, and buttery mashed potatoes, choose potatoes high in starch like Russets or Yukon Golds. 
    • If you want, you could replace the tofu with store-bought vegan ground beef crumbles.  
    • To make things even easier if you’re short on time, you could use a mixture of frozen carrots and peas instead of fresh carrots. 
    • I like this dish best with a simple side salad. 

    Storing 

    Stored in an airtight container in the fridge, it will last up to 5 days.  

    Freezing 

    This vegan shepherd’s pie freezes really well. Make sure to let it cool down completely before freezing it in a freezer-safe container. You can freeze it for up to 3 months. 

    Let it thaw on the countertop for a few hours or in the fridge overnight before reheating. 

    Reheating

    The best way to reheat leftovers from the fridge is in the microwave.

    When reheating frozen shepherd’s pie, let it that thaw first, cover it with foil, and reheat it in the oven at 350°F for 30 minutes. 

    If your shepherd’s pie is still frozen completely, extend the baking time to 60 minutes. 

    Making Ahead 

    You can easily make this vegan shepherd’s pie ahead of time. Just assemble everything in a baking dish or in cast iron pan. Then cover it with foil and store it in the fridge for up to 2 days. 

    When you’re ready to serve it, remove the foil, and bake it as directed. 

    a shepherd's pie on a white plate with a fork on the side

    Related Recipes 

    • Vegan Scalloped Potatoes in a white baking dish with a hand holding a wooden spoon with scalloped potatoes
      Vegan Scalloped Potatoes
    • Rosemary potatoes in a bowl lined with parchment paper on a wooden board
      Rosemary Potatoes
    • a grey bowl with potato stew on a wooden board with bread and parsley in the background
      Potato Stew with Bell Peppers
    • Vegetable Potato Fritters
      Vegetable Potato Fritters

    I Love To Hear From You! 

    I hope you like this vegan shepherd’s pie as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Vegan Shepherd’s Pie

    This vegan shepherd’s pie is the perfect comfort food for the whole family! It’s hearty, satisfying, loaded with veggies, and baked to perfection. Plus it’s easy to make and very filling. This is seriously the best shepherd’s pie I’ve ever had! 
    5 from 4 votes
    Print Pin Rate
    Course: Entrée
    Cuisine: American, British, Irish
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes mins
    Cook Time: 50 minutes mins
    Servings: 6 servings
    Calories: 343kcal
    Author: Sina

    Ingredients

    For the Sauce:

    • 14 oz firm tofu
    • 1 onion, finely chopped
    • 3 cloves of garlic, minced
    • 3 tablespoons tomato paste
    • 2 carrots, diced (medium size)
    • 2 stalks of celery, diced (medium size)
    • 1 1/2 cups button mushrooms, diced
    • 1/4 cup red wine
    • 3 cups diced tomatoes
    • 1 cup vegetable broth
    • 1 teaspoon vegan Worcestershire sauce  (or soy sauce)
    • 1 teaspoon dried oregano
    • 2 teaspoons dried basil
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • salt, to taste
    • black pepper, to taste
    • 1 cup frozen peas
    • 1/2 cup freshly chopped parsley, for garnish

    For the Mashed Potatoes:

    • 2.5 lbs potatoes, cut into cubes (about 1 inch) (for example Russet)
    • 4 tablespoons vegan butter
    • 1/2 cup unsweetened almond or soy milk
    • salt and black pepper, to taste
    • 1 pinch nutmeg
    • cooking oil, to spray

    Instructions

    • Peel the potatoes and cut them into cubes (about 1 inch). Place them in a pot and cover with water. Cook for about 20 minutes or until the potatoes are soft. 
    • Crumble the tofu with your fingers (it should roughly have the size of peas) and put aside. Heat some oil (about 1 tablespoon olive oil) in a large pan. Add the crumbled tofu and cook for 5 minutes on high heat. Stir occasionally. 
    • Add the onion, stir, and cook for 3 more minutes. Then add the garlic and cook for another minute. 
    • Add the tomato paste and stir well so all tofu crumbles are covered. Cook for 2 minutes. 
    • Deglaze with the red wine and cook for 1 minute. Add the diced carrots, celery, and mushroom. Cook for 5 minutes (still on high heat). 
    • Add the diced tomatoes, the vegetable broth, the oregano, the basil, the bay leaves, and the vegan Worcestershire sauce. Reduce heat to medium-low and simmer for about 10-15 minutes, until the carrots are tender. Add the frozen peas 5 minutes before the cooking time ends. Discard the bay leaves and season with salt and pepper. 
    • Preheat the oven to 350 °F.
    • When the potatoes are cooked, mash them with a potato masher and add the almond milk and vegan butter. Add more if needed until smooth. Season with salt and pepper. 
    • Add the veggie tofu mince to a baking dish. Spread the mashed potatoes over the top. Make ridges in the mashed potatoes with a fork. This will make the top crispier. 
    • Spray the surface of the mashed potatoes with cooking oil. Place in the oven and bake uncovered for 25 minutes. Switch your oven to grill for the last 5 minutes, so the mashed potatoes brown nicely. Watch carefully, so the top doesn’t get too brown. 
    • Let the shepherd’s pie cool for 5 minutes. Then sprinkle it with freshly chopped parsley and enjoy! 

    Notes

    • To make super fluffy, smooth, and buttery mashed potatoes, choose potatoes high in starch like Russets or Yukon Golds. 
    • If you want, you could replace the tofu with store-bought vegan ground beef crumbles.  
    • To make things even easier if you’re short on time, you could use a mixture of frozen carrots and peas instead of fresh carrots. 
    • I like this dish best with a simple side salad.
    • Stored in an airtight container in the fridge, it will last up to 5 or 6 days. 
    • This recipe freezes really well. Make sure to let it cool down completely before freezing it in a freezer-safe container. You can freeze it for up to 3 months. 

    Nutrition

    Calories: 343kcal | Carbohydrates: 51g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 362mg | Potassium: 1377mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4312IU | Vitamin C: 64mg | Calcium: 210mg | Iron: 5mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • a lemon olive oil cake on a marble board with a bowl of strawberries in the background
      Lemon Olive Oil Cake

    Reader Interactions

    Comments

    1. Dot

      September 08, 2024 at 3:01 am

      5 stars
      Absolutely delicious. I put it in broil for longer for a crunchier crust. Will be making again. :)

      Reply
    2. Jenny reading

      March 18, 2021 at 4:14 am

      5 stars
      Delish! Will make again next St. Patrick’s Day

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy