Enjoy a hearty Shepherd’s Pie without the meat! This Vegan Mushroom Shepherd’s Pie is made with a filling of meaty mushrooms and tempeh.
Whether you’re looking for something cozy for the holidays or an easy meal that will last you all week long (hello meal prep!) – this Mushroom Shepherd’s Pie is the recipe you need. Packed with meaty mushrooms and protein packed tempeh, you get all the comfort from a traditional recipe except without the meat!
This recipe is great for a Christmas (or any holiday) dinner or even a Sunday night meal prep. It’s cozy, flavourful and hearty – just what you need for winter!
Top tips for making the best vegan Shepherd’s Pie:
- Don’t sleep on the potato topping. Potatoes are delicious, but that doesn’t mean you can do a quick mash for a shepherd’s pie. The filling is packed full of delicious flavour and you don’t want the topping to fall short. We added vegans our cream to our potatoes for the most delicious, flavourful creamy topping.
- Don’t forget the protein! It can be tempting to just make a mushroom pie. While that would obviously be delicious, protein is one of the things that makes this meal so filling! Adding in a brick of tempeh adds meaty texture and the protein this dish needs.
- Don’t rush the process. Part of cooking is trusting that everything in a recipe is happening for a reason, even if you don’t know what that reason is. Theoretically yes, you could dump everything in at one and get the recipe done quicker. But the timed process means that nothing is overcooked and the right amount of flavour is being developed in the process.
Mushroom Shepherd’s Pie FAQ:
What if I don’t like tempeh?
That’s okay! We do suggest adding some form of plant-based protein to your pie though. This could be lentils, vegan ground round or some crumbled tofu!
Does this recipe make a big batch?
YES! If you’re concerned about how many leftovers you will have, we’d recommend cutting the recipe in half. However we’re never opposed to having Mushroom Shepherd’s Pie all week long.
What if I don’t like mushrooms?
First of all, we can’t believe there are people out there that’s don’t like mushrooms. Secondly, this recipe doesn’t actually have a very mushroom-y taste. Because there is so much going on, you almost don’t taste them – we used them largely for their texture. However if you do want to replace them you could try lentils or a vegan ground round.
How to make Mushroom Shepherd’s Pie:
Mushroom Shepherd's Pie
- 2 lbs potatoes, peeled and chopped
- 120 g (½ cup) vegan sour cream
- 56 g (¼ cup) vegan butter
- pinch salt & pepper
- 3 shallots
- 6 cloves garlic
- 100 g fresh mushrooms
- 227 g tempeh
- 30 mL (2 tbsp) oil
- 3 stalks celery, diced (about 1 cup)
- 3-4 carrots, diced (about 1½ cups)
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 7 g (1 tbsp) smoked paprika
- 28 g (2 tbsp) tomato paste
- 15 g (2 tbsp) all-purpose flour
- 60 mL (½ cup) red wine
- 15 g (1 tbsp) veggie bouillon paste
- 480 mL (2 cups) water
- 7½ g (2 tbsp) nutritional yeast
- 15 mL (1 tbsp) soy sauce
- 160 g (1 cup) frozen peas
- 160 g (1 cup) frozen corn
- pinch pepper
- 60 mL 1/4 cup melted butter
- chives, chopped
- Bring a pot of salted water to a boil. Once boiling, add chopped potatoes and cook until fork tender. Drain and mash. Add in the vegan sour cream and vegan butter until creamy. Season with salt and pepper to taste. Set aside.
- Preheat oven to 350F.
- To food processor add shallots, garlic, mushrooms and tempeh. Pulse until roughly chopped.
- In a large oven safe pot over medium-high heat, add oil and heat for 1 minute. Once warm add in diced tempeh/mushroom mixture, celery, carrots, rosemary, thyme, bay leaf, and smoked paprika - cook until softened. About 5-7 minutes.
- Stir in the tomato paste and all-purpose flour until evenly coating the mixture. Add in red wine to deglaze and cook down for 1-2 minutes. Add in water, bouillon paste, soy sauce, and nutritional yeast. Stir and cook until a gravy consistency starts to form.
- Remove the herbs and stir in the frozen peas and corn. Top with mashed potatoes and spread until evenly coated across the top. Brush with melted butter.
- Bake shepherd's pie for 15-20 minutes in preheated oven. Once baked, switch oven to broil and bake for an additional 5-7 minutes or until the potatoes are crispy and golden brown.
- Allow to rest for 5 minutes before serving with some chopped chives.
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