Vegan Shepherd’s Pie

This classic British dish reimagined as vegan Shepherd’s Pie is so true to taste no-one will know it’s meat and dairy free.

Hubster loves anything with mashed potato. It so happens that I really don’t like mashed potato. There lies the challenge – finding mash recipes that will make us both happy. Shepherd’s Pie is an obvious choice and I love this pie is generous in size. Perfect for casual dining with friends and family. Or, lots of left-overs for a second and third serving.

Vegan Shepherd’s Pie

Most vegans will have a few tricks up their sleeve to make ‘meat’. Minced mushrooms is likely to be a standard cooking hack in almost every vegan kitchen. Once cooked, blitzed mushrooms take on a mince-like texture. Like most meats can easily be seasoned to suit the cuisine.

For the vegan Shepherd’s Pie, mushrooms provide the ultimate act of deceit. The lentils add additional texture and when combined with the mushrooms a rich, meaty flavour results. Vegemite further enhances the meaty flavour.

Home-made oven-dried tomatoes are perfect for this recipe, although store-bought tomatoes would work well. Serve with a side of minted peas to add lightness and colour to the plate.

Vegan Shepherd’s Pie

This classic British dish reimagined as vegan is so true to taste no-one will know it's meat and dairy free.
5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Cuisine British
Servings 6


  • 20 x 30cm Baking Pan or Dish
  • 1 Large Saucepans
  • 1 Large Skillet
  • Food Processor
  • Potato Masher
  • Grater


  • 500 gm Mushrooms
  • 1 Carrot
  • 2 Red Onions
  • 1 Celery Stick
  • 3 Garlic Cloves
  • 3 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 4 Sun Dried Tomatoes and 2 tbsp oil from jar
  • 2 tbsp Tomato Paste
  • 1 tbsp Vegemite
  • 1 tbsp Balsamic Vinegar
  • 250 ml Red Wine
  • 100 ml Vegetable Stock
  • 400 gr Cooked Lentils (1 can)
  • Salt and Pepper to taste

Potato Topping

  • 1.2 kg Potatoes
  • 40 g Dairy-Free Butter
  • 150 ml Plant-Based Milk
  • 1 tbsp Dijon Mustard


Potato Topping

  • Peel and chop the potatoes, add to large saucepan with a generous pinch of salt.
  • Boil over high heat until fork tender, then drain and leave in colander to steam dry.

Pie Filling

  • Pre-heat oven to 180°C.
  • Peel and finely dice the red onions and garlic.
  • Finely dice the carrot and celery.
  • Chop sun-dried tomatoes, rosemary and thyme.
  • Blitz mushrooms to a fine mince in food processor.
  • Heat skillet over medium heat and add sun-dried tomatoes and oil, a pinch of salt and onion. Fry until onions become translucent, around 5 minutes.
  • Add the garlic, sun-dried tomatoes, rosemary and thyme. Cook for 2 minutes. Then add the carrot and celery and cook for a further 5 minutes, while stirring.
  • Add mushrooms and cook for 5 – 7 minutes, stirring occasionally.
  • Stir in tomato paste, vegemite and balsamic vinegar until combined. Add in red wine, stock and lentils and simmer until most of the liquid has evaporated, around 10 minutes.
  • Season to taste and remove from heat.
  • Mash the potatoes with the dairy-free butter, milk and mustard. Opt for a smooth mash or chunky, rustic mash.
  • Add the filling to the baking dish in an even layer. Top with potato mash. If using a smooth mash, run a fork over the top of the mash to create an uneven texture. The potato peaks will brown nicely in the oven.
  • Put Shepherd's Pie in oven for around 20 – 30 minutes, until the tops of the potato are nicely browned.


This Vegan Shepherd’s Pie will keep in the fridge for a few days, untested for freezing.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Keyword Pie, Potato, Vegan, Vegetable
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