1 Hour Vegan Shepherd's Pie - Gillan Elizabeth
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1 hour vegan shepherd's pie recipe #glutenfree

1 Hour Vegan Shepherd’s Pie

I’m posting this vegan shepherd’s pie recipe right before Christmas in case you need something quick and delicious to bring to any get together that may not have vegan options. Shepherd’s pie has always been a favourite of mine during the winter. The classic shepherd’s pie has a meaty and vegetable base topped with mashed potatoes. As it bakes the top becomes a bit crispy and the base becomes a creamy, herb infused, saucy delight.


I’ve tried lentil shepherd’s pie before and while I like it using the veggie ground round reminds me more of the stuff I grew up on. The nutritional yeast adds a little hint of cheesy flavour and extra vitamin B12!


1 hour vegan shepherd's pie recipe #glutenfree


Perfect for the holidays or anytime you need a warming, savoury meal over these cold winter months.


This shepherd’s pie recipe is:







& A blend of all the right textures and flavours.

1 hour vegan shepherd's pie recipe #glutenfree1 hour vegan shepherd's pie recipe #glutenfree

If you give this recipe a try I’d love to see your pictures! Share them with me on Instagram by hash tagging #GillianElizabeth. Let me know your comments below and feel free to rate the recipe.

1 hour vegan shepherd's pie recipe #glutenfree


1 Hour Vegan Shepherd's Pie
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
A satisfying, savoury rendition of the classic shepherd’s pie. Gooey base layer topped with fluffy mashed potatoes and cheesy nutritional yeast.
  • Mashed Potatoes
  • 4-5 large potatoes*
  • 4-5 T vegan butter
  • ¼ cup unsweetened coconut milk
  • pink Himalayan salt and pepper to taste
  • Base
  • 2 T olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 t dried thyme
  • ½ t paprika
  • 1 ½ packages original veggie ground round
  • 1 cup vegetable stock
  • 1 cup frozen mixed veggies (peas, corn, and carrots)
  • bay leaf
  • Gravy
1/4 cup all-purpose flour
2 t nutritional yeast
2 T light soy sauce*
1/2 cup vegetable broth
1/2 t dried rosemary
  • pink Himalayan salt & pepper to taste
  • Topping
  • 1 T nutritional yeast flakes*
  1. Wash potatoes thoroughly (peel if you don’t like using the skin) and slice in half (if they potatoes are very large slice each half in half). Place them in a large pot and fill with water until they’re just covered. Turn heat to medium high, bringing the water to a low boil. Sprinkle with salt and cover for 20 to 30 minutes (until they slide off of a knife easily).
  2. While potatoes are cooking, preheat oven to 350 degrees. Prepare a baking dish with cooking spray.
  3. Heat olive oil in a large saucepan over medium heat. Sauté onions and garlic until lightly browned, about 3 to 5 minutes. Add spices, stir together.
  4. Add veggie ground round. Stir occasionally until cooked, about 3 to 5 minutes.
  5. Lastly, add the vegetable stock, frozen veggies, and bay leaf. Stir together. Let simmer.
  6. Once the potatoes are cooked, drain the water out of the pot. Using a masher, mash potatoes completely. Mash in butter and milk. Season with salt and pepper to taste. Set aside.
  7. In another pan whisk together flour, nutritional yeast, and soy sauce together to form a smooth paste over medium heat. Whisk continually adding in the vegetable broth until it thickens up a bit. Season with sage, salt, and pepper.
  8. Place veggie mixture into your prepared pan, remove the bay leaf. Add gravy evenly on top of the base layer. Next, top with mashed potatoes. Smooth potatoes down with a fork. Optional: add nutritional yeast to top to give it a cheesy flavour.
  9. Place on a baking sheet to catch overflow and bake uncovered at 350 for 30-35 minutes, or until the potatoes are lightly browned on top.
  10. Let sit for about 5 minutes to cool before serving. Store in the fridge covered for a few days.
*Yukon gold is a great potato for this dish.
*Tamari for gluten-free.
*Topping is optional.


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