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97% would make again

Vegan Shepherd’s Pie

Tasty Team

Inspired by


for 5 servings


  • 1 tablespoon vegetable oil
  • 2 tablespoons garlic, minced
  • 1 onion, diced
  • 3 stalks celery, chopped
  • 2 carrots, sliced
  • 2 cups mushrooms (150 g), sliced
  • 1 cup corn (175 g)
  • ¼ cup fresh parsley (5 g), chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups vegetable broth (470 mL)
  • 1 tablespoon flour

Potato Topping

  • 4 potatoes, peeled and chopped
  • 1 tablespoon vegan butter
  • ½ cup soy milk (120 mL), or nut milk
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutrition Info

    Calories 555
    Fat 31g
    Carbs 61g
    Fiber 5g
    Sugar 12g
    Protein 6g

Estimated values based on one serving size.


  1. Preheat oven to 220ºC (425ºF).
  2. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
  3. Add celery and carrots, stir until onions are translucent.
  4. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
  5. Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
  6. Add flour, then mix. Continue mixing until the mixture thickens.
  7. Once thick, remove from heat and pour into a pie dish.
  8. Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender.
  9. Remove from heat and drain.
  10. Mash potatoes then add butter, milk, salt, and pepper.
  11. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
  12. Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 ½cm) to create a beautiful, undulating presentation.
  13. Bake pie for 20-25 minutes.
  14. Allow to cool for five minutes then serve.
  15. Enjoy!

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