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One casserole dish filled with a vegan shepherd's pie, spooned into two bowls, with potatoes and mushrooms scattered around them, on a light linoleum background.

Vegan Shepherd's Pie

This Vegan Shepherd's Pie, that I've partnered with Sweet Earth Foods on, is the way to go for your next holiday main dish! It's allergy-friendly, hearty, and has a sneaky, lil' twist.
Course Dinner, Entree, Holiday
Cuisine Nut-free, Soy-free, Vegan, Vegetarian
Keyword shepherd's pie, vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 to 8 servings
Author Jackie Sobon of Vegan Yack Attack


  • Large sauce pan
  • Pot
  • Casserole Dish


Mashed Potatoes

  • 1 pound (455 g) yukon gold potatoes washed and quartered
  • 1 pound (455 g) russet potatoes washed and very large chop
  • 3 garlic cloves peeled and crushed
  • 1 teaspoon salt plus more to taste
  • 1/2 cup (120 ml) unsweetened non-dairy milk more if necessary
  • 1 tablespoon (15 g) vegan butter or (15 ml) olive oil
  • Pinch of white pepper

Shepherd's Pie Filling

  • 12 ounce (340 g) package of Sweet Earth Foods Awesome Grounds
  • 2 tablespoons (30 g) vegan butter or (30 ml) olive oil
  • 1 large yellow onion peeled and diced
  • 3 carrots diced with ends removed
  • 2 sticks celery (with leaves if they're still attached) diced with ends removed
  • 8 ounces (225 g) baby bella or cremini mushrooms sliced with stems removed
  • 1 cup (133 g) frozen peas
  • 2 tablespoons (10 g) all-purpose flour
  • 1 cup (245 ml) stout beer vegan
  • 1 tablespoon (15 g) tomato paste
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste


  • To start the mashed potatoes, place them in a pot with the garlic cloves, and fill with water until just covered. Add salt and stir to combine, then cover pot and bring mixture to a boil over high heat. Once boiling, adjust heat to low, and vent the lid slightly, simmering for 15 minutes, or until they are fork tender.
  • While the potatoes are cooking, place a very large, non-stick, sauce pan on the stove, over medium heat. Once hot, add the whole package of Sweet Earth Foods Awesome Grounds to the pan, and cook it for 5 minutes, while breaking it apart with a spoon, into crumbles.
  • Next, add onion, carrots, and celery to the pan, sauteing for 7 minutes, or until the onions are translucent. Then, add the mushrooms to the mixture and saute for another 5 minutes. (Meanwhile, preheat oven to 375F [190C or gas mark 5] and get out a baking dish that's atleast 9 inches [23 cm] in diameter and 5 inches [13 cm] deep.) If the potatoes are done, drain them and set them aside.
  • Once mushrooms haved reduced a bit in size, add peas, and flour, stirring to combine. Then, add beer, tomato paste, salt, and pepper, sauteing for 3 more minutes before transferring to baking dish. Take the cooked potatoes and garlic cloves and press them through a potato ricer, removing the peels after each pressing. (or remove peels and hand mash)
  • Next, add non-dairy milk, vegan butter, white pepper, and salt to taste, stirring together until mixed. Top vegan shepherd's pie filling with potatoes and spread them into an even layer. You can score the top of the potatoes with a fork for more crispy texture. Bake pie in the oven for 20 to 25 minutes, or until golden spots begin to appear. If you'd like more browning, broil the top for 2 to 3 minutes. Once done, serve while warm!


Note: for a non-alcoholic version, instead of beer, add in veggie broth or vegan beef broth.