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beyond meat pie

Easy Vegan Shepherd’s Pie


Units Scale

Potato Topping

  • 4 med/lg russet potatoes
  • 1/41/2 cup milk alternative (unsweetened)
  • 1/4 cup vegan butter
  • Salt and pepper, to taste
  • Optional: vegan cheese


  • 1 package of Beyond Meat Beyond Beef,
  • 1 medium yellow onion, diced (~1 cup)
  • 1 tbsp oil
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 large carrots, diced
  • 1. 5 cups sliced mushrooms
  • 3 cloves garlic, minced
  • 2 tbsp vegan Worcestershire or soy sauce
  • 1/3 cup vegetable broth
  • 1 tbsp dried herbs (any mixture of rosemary, thyme, sage, oregano, etc.)
  • Salt and pepper, to taste


  1. Chop and boil potatoes until tender. Peel them before boiling for a creamier topping, or leave the skin on for a more rustic mash.
  2. While the potatoes are cooking, add oil and onions to a pan, saute over medium heat until translucent. Add the Beyond Meat Beyond Beef,  carrots and mushrooms and cook until the carrots are tender.
  3. Preheat oven to 400ºF.
  4. Add the rest of the filling ingredients (except the flour) and cook until the peas and corn have defrosted. Then sprinkle on the flour and stir to combine. Let the mixture simmer until it begins the thicken.
  5. Drain the water from the potatoes. Add in the milk, butter, salt and pepper – mash to desired consistency.
  6. Add the filling mixture to the bottom of a of a baking dish or cast iron skillet. (If using a skillet, set on a baking sheet to catch any drips)
  7. Spread the mashed potato topping evenly over the filling. Optional: top with vegan cheese.
  8. Bake for 15 minutes. If you want to brown to top more, turn the oven to broil at the end, keeping a close eye on it to avoid burning.
  9. Serve and enjoy!

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