Vegan Shepherd’s Pie

2.7 (33 reviews)

Vegan Shepherd’s Pie



  • 4 medium potatoes, diced
  • 2 Tbsp. margarine
  • 1/4 cup soy milk or liquid nondairy creamer
  • Salt, garlic powder, and pepper, to taste
  • 1 medium onion, finely chopped
  • 1 Tbsp. vegetable oil
  • 12 oz. vegan ground beef-style crumbles or cooked lentils
  • 1 1/4 cups vegan gravy of your choice
  • 1 6-oz. can mixed peas and carrots, drained
  • Paprika, for garnish (optional)


  • Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
  • In a medium pan, sauté the onion in the oil until translucent.
  • In a medium bowl, mix the cooked onions, vegan beef crumbles or lentils, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
  • Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

Makes 6 to 9 servings

Rated 2.7/5 based on 33 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind