Vegan shepherd's pie

Name: Vegan shepherd's pie
Prep time: 30 min
Cook time: 190 min
Total time: 220 min
Yield: 6
Ingredients: Potatoes 2.2 lbs; Dry white beans 2 cups; Peeled plum tomatoes 1 ½ cup; Friggitelli (chili peppers) 8.8 oz; Fresh scallion 6.3 oz; Celery with leaves 5.3 oz; Carrots 1 &frac13; cup; Water 1 ¾ cup; Bay leaves 3 leaves; Oregano fresh to taste; Nutmeg to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it br es fr de

387

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 387
Carbohydrates g 67.2
of which sugars g 10.6
Protein g 18.5
Fats g 4.9
of which saturated fat g 0.89
Fiber g 13.2
Sodium mg 410

Difficulty: Easy
Prep time: 30 min
Cook time: 3 h 10 min
Serving: 6
Cost: Low
Note + the soaking time for the beans (about 12 h)

PRESENTATION

This dish is, honestly, like a warm hug straight from the old-school countryside kitchens of Britain. Back in the day, folks whipped up shepherd’s pie to fill up after a long day outside. Now, though, a vegan shepherd's pie is what many people reach for, especially when they want something hearty yet plant-based. And look, instead of the usual meat filling, this recipe uses beans and veggies, but it still has that classic layer of tender, fluffy potatoes on top. You get all the same golden crust and homey vibe, just without the animal products. Seriously good.

It’s the kind of food that feels both familiar and new—really really good for anyone who likes a bit of tradition but wants to keep things light and friendly for different diets. Even though the meat is gone, the plant-based shepherd's pie keeps those same savory herbs and moist mashed potatoes, so it doesn’t lose the spirit of the original. Across Britain, people have their own twists—pretty much, yeah—and that’s true for this meatless shepherd's pie too.

Some folks add lentils for a bit more bite—making it almost like a lentil shepherd's pie, while others keep it simple with just beans and a mix of seasonal veggies. And the crispy top? So so good. When the mashed potatoes bake up in the oven, it's probably the best part for a lot of people.

Around Easter, this dish shows up as a vegan option on the table—a solid choice for anyone who wants a dairy-free shepherd's pie that still feels festive and filling. I gotta say, it works well as a main dish on its own, especially since it’s loaded with good stuff that’ll keep you satisfied. The sweet carrots and peas, mixed with all those herbs, give it a rich, tangy flavor that’s a little different but still really tasty.

This is one of those meals that’s easy to adjust depending on what you’ve got in the kitchen, and it fits just as well for a Sunday dinner as it does for a weeknight. It's no wonder vegan comfort food like this has caught on—there’s something about that mix of flavors and textures that just works. For real.

How to prepare Vegan shepherd's pie

To prepare the vegan shepherd’s pie, first, soak the dry beans for about 12 hours, then pour them into a pot with plenty of water 1, add the bay leaves 2, and cook for at least 2 hours 3. The beans should be cooked but not falling apart.

Also, boil the potatoes for about 30-40 minutes, depending on their size 4. Meanwhile, prepare the rest of the ingredients: remove the top end of the friggitelli and remove the seeds inside 5, then cut them into pieces 6.

Clean and cut into pieces the spring onions 7, carrots 8, and celery, with all its leaves 9.

Pour the spring onions into a large pan with a drizzle of oil 10 and let them wilt for a few minutes, then add the carrots 11 and friggitelli 12.

Add the celery 13, stir and sauté over medium heat for a couple of minutes, then pour in the peeled tomatoes 14 and 400 ml of water 15.

Salt, pepper 16, and add the beans, which you have previously drained 17. Cover with a lid and cook over low heat for at least 20 minutes 18.

In the meantime, the potatoes will be cooked, so mash them in a large bowl 19 and season with oil 20 and nutmeg 21.

Add salt 22 and pepper as well, and mix to obtain a smooth puree 23. After the vegetables have cooked, season with fresh oregano leaves 34.

Now pour the vegetable and bean mixture into a baking dish with a base diameter of 9 inches and a top diameter of 11 inches 25, then cover everything with the mashed potatoes 26. Spread the puree evenly with your hands, making sure to cover the edges well 27.

Score the surface with the prongs of a fork 28 and drizzle with a little oil 29. Bake in a preheated static oven at 392°F for about 40 minutes or until it is beautifully golden on the surface. Once cooked, remove and let the vegan shepherd’s pie cool for 10-15 minutes before serving 30!

Storage

The vegan shepherd’s pie can be stored in the refrigerator for 2-3 days in an airtight container. You can prepare the pie the day before and bake it before serving. Freezing is not recommended.