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This Vegan Crispy Topped Shepherds Pie has a savoury mushroom and vegan ground round filling topped with creamy mashed potatoes, then baked and broiled until golden and crispy.
Vegan Crispy Topped Shepherds Pie has a savoury mushroom filling beneath creamy mashed potatoes. Those crisp potato peaks make it especially tempting for a hearty vegan dinner.
Why you will love and enjoy this Vegan Crispy Topped Shepherds Pie
- The mushroom and vegan ground round filling is savoury, rich and packed with vegetables.
- The mashed potato topping gets creamy underneath and properly crispy on top.
- It’s hearty enough for a main meal and makes excellent leftovers the next day.
Additional Information
- Can this be frozen? Yes. For best results, let the fully assembled pie cool completely, cover it tightly and freeze it before baking. Thaw overnight in the refrigerator, then bake at 400⁰F (200⁰C) until hot throughout before broiling the top. You can also freeze individual cooked portions once cooled.
- How long can it be stored and how? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered in the oven at 350⁰F (175⁰C) until hot. Broil briefly at the end if you’d like to bring some crispness back to the potatoes.
- Can I substitute the vegan ground round? Absolutely. Use another vegan ground beef style product, cooked lentils, finely chopped cooked chickpeas, or crumbled extra firm tofu. If using lentils or chickpeas, you may need a little extra seasoning because they won’t have the same savoury flavour as vegan ground round.
- What can I use instead of red wine? Use an equal amount of extra vegetable broth. For a little more depth, add 1 tsp soy sauce or tamari.
- Can I use dried herbs? Yes. Replace 1 tsp fresh thyme with about 1/3 tsp dried thyme, and 1 tsp fresh sage with about 1/3 tsp dried sage.
- What if the filling seems too thin? Let it simmer a few extra minutes before assembling. If it’s still too loose, mix 1 tsp flour with 1 Tbsp cool water and stir it into the filling. Give it another couple of minutes to thicken.
- What if my mashed potatoes are too soft? Let them sit for a few minutes so excess steam can escape, then stir in a little more mashed potato if you have it. Next time, drain the potatoes really well before mashing and add the milk gradually.
Vegan Crispy Topped Shepherds Pie
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Diet: Vegan
Description
This is the kind of dinner that feels hearty without being complicated. The savoury mushroom and vegan ground round filling gets tucked under creamy mashed potatoes, then baked and broiled until the top has those crispy little edges that are honestly the best part.
Ingredients
Filling
- 3 potatoes
- 2 carrots
- 3 celery stalks
- 1/2 onion
- 0.9 lb – 450 g mushrooms
- 1+ Tbsp flour, or enough to help thicken the filling
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh sage, finely chopped
- 2 tsp crushed garlic
- 2 1/2 cups vegetable broth
- 1/4 cup red wine
- 1.4 lb (approx) – 2 x 312 g packages vegan ground round
- 1 Tbsp vegan butter or oil, for sautéing
- Salt, to taste
- Pepper, to taste
Mashed potato topping
- 2 to 4 Tbsp soy milk or rice milk, as needed
- 2 Tbsp vegan butter
- Salt, to taste
- Pepper, to taste
- Dried parsley, for sprinkling
- Cooking oil spray
Instructions
- Peel and chop 3 potatoes into even pieces. Place them in a pot of salted water and bring to a boil. Cook for about 15 to 20 minutes, or until they’re very tender when pierced with a fork. Drain well.
- While the potatoes are cooking, heat 1 Tbsp vegan butter or oil in a large skillet over medium heat.
- Add 2 carrots, 3 celery stalks and 1/2 onion, all finely chopped. Cook for about 5 minutes, stirring now and then, until the vegetables start to soften.
- Stir in 450 g mushrooms, sliced or chopped, along with 2 tsp crushed garlic. Season with salt and pepper. Cook for another 6 to 8 minutes, until the mushrooms have softened and most of their released moisture has cooked off, because a watery filling will make the potatoes slide around later.
- Crumble in 2 x 312 g packages of vegan ground round and cook for about 3 to 4 minutes, stirring so everything gets mixed together.
- Sprinkle 1+ Tbsp flour over the filling and stir well so there aren’t any dry pockets.
- Pour in 1/4 cup of red wine, then add 1 tsp of fresh thyme and 1 tsp of fresh sage. Cook for about 1 minute.
- Slowly pour in 2 1/2 cups vegetable broth, stirring continuously as you go. Bring the mixture to a gentle simmer and cook for about 5 to 8 minutes, stirring occasionally, until the gravy has thickened. Taste and add more salt and pepper if needed. You want the filling thick and spoonable, not soupy.
- Add the drained 3 potatoes back to the warm pot. Add 2 Tbsp vegan butter and start with 2 Tbsp soy milk or rice milk. Mash until smooth, adding another 1 to 2 Tbsp milk if needed. Season with salt and pepper. Don’t make the potatoes too loose or they’ll be harder to spread over the filling.
- Spoon the hot filling into a baking dish and spread it into an even layer. Dollop the mashed potatoes over the top, then gently spread them all the way to the edges so the filling is covered.
- Use a fork to scrape rough lines and little peaks across the mashed potatoes. The more uneven the surface, the more delicious crispy bits you’ll get. Lightly spray the surface with cooking oil and sprinkle with dried parsley.
- Bake at 400⁰F (200⁰C) for about 15 minutes, until the filling is bubbling around the edges and everything is heated through.
- Switch to broil and cook for another 2 to 4 minutes, watching closely, until the potato peaks are golden and crisp. Broilers vary a lot, so don’t walk away at this stage.
- Let the shepherd’s pie sit for 5 to 10 minutes before serving. It’ll be much easier to scoop, and the filling will have a chance to settle.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
I wasn’t trying to reinvent shepherd’s pie. I just wanted a really good vegan version with a filling that wasn’t watery and potatoes that actually got crispy. The trick is letting the mushrooms cook down properly, thickening the filling before it goes into the dish, and then roughing up the mashed potatoes with a fork before they hit the oven. Those little peaks get wonderfully golden under the broiler.
What’s the one thing you always add to your shepherd’s pie?
Vegan Crispy Topped Shepherds Pie delivers a hearty vegan dinner with savoury mushrooms, vegetables and vegan ground round beneath creamy mashed potatoes. The rough potato topping becomes crisp and irresistible under the broiler, making this an easy dish to crave when dinner needs to feel satisfying.
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Looks great! I’d love to see some process shots here, too.
Thanks Mariama. I will have to make this one again to share process shots.