Shepherd’s Pie

**Side Note: I know some of you are eagerly awaiting an update about the new job. I don’t have much of one yet. I will be completely honest and let you know that it did not go as smoothly as I had imagined it would… but hopefully it will get better and I’ll fill you in more when it does =)


This deep-dish casserole is a little less time consuming than the traditional version. Aside from the baking time, you can prep it in about 45 minutes or less, which is great for a fancy pants meal to impress guests. Not only is it full of flavour, but is vegan, gluten free and soy free and can bring you back to a childhood favourite in no time!


I originally made this bad boy for St. Patrick’s Day. We had a couple over for dinner and I wasn’t sure what to make. We’ve had them over several times before and I had exhausted all of my fancy pants meals. AND one of them is Irish (like me!). I settled on making this as I have fond memories of my father making it for me as a kiddo. I used to love how it combined so many different tastes and textures all in one big dish. I also liked how warm and comforting it was. My mom and sister never liked it, so it was just me and dad enjoying our pies.

I glanced at a few recipes and found a few ideas. I kept it traditional for the most part, but added some Kimmy flair as my husband likes to say. I am not able to have soy much and Terry can’t have beans, so Beyond Meat saves the day in this dish! I’ve made it a few times since St. Patrick’s Day and am excited to make it again for Easter. Now that I’ve made it a few times, I have the prep time down to 30 minutes! Easy peasy 😉


Shepherd’s Pie (should probably serve 6-8… might only serve 4 haha)

Preheat the oven to 350.

Mashed Potato Topping
4 medium-sized potatoes (I used yellow), scrubbed and chopped into bite-sized pieces
1/4 cup of soy-free earth balance (use less margarine and more milk to make it healthier)
a splash of almond milk
salt & pepper to taste

Chop your potatoes. I left the peels on for texture. Throw the chopped potatoes in a pot and cover with water. Bring the pot to a boil, lower to medium heat and simmer 10-12 minutes or until a fork can be easily inserted into the potatoes. Drain the potatoes, saving a bit of the potato cooking water (something my dad taught me). Add the earth balance and milk, salt & pepper and roughly mash with a masher or fork.

Once you have your potatoes on the stove, you can prep your filling while they cook.

Pie Filling
4 medium carrots, peeled & roughly chopped
4 stalks of celery, ends trimmed & roughly chopped
1 cup of mushrooms, roughly chopped
3/4 cup of peas
1 cup of Beyond Beef Crumbles (or protein of choice)
1 large handful of fresh parsley, chopped (or 1 tsp dried)
1 tsp of coconut aminos (or soy sauce if you can tolerate soy)
1/4 tsp each of dried oregano, garlic, onion & thyme
1 cup of vegetable broth + 2 tbsp of brown rice flour

Heat a large cast iron pan (or any large pan) on the stove. Add a bit of oil and sautée the carrots for 5 minutes. Add the celery and sautée another few minutes. Then the mushrooms and cook them until they start to soften. Add the peas, beef crumbles, parsley, coconut aminos & spices and stir it to combine. While this cooks, put the vegetable broth in a bowl and add the 2 tbsp of brown rice flour and whisk until it is smooth and thick. Add this to the veggies on the stove and allow it to cook until it becomes a thick mixture (just a few minutes – add more rice flour if it doesn’t thicken).

When the veggies are done, add them to a lightly greased 1.5 qt casserole dish (or lasagna pan). Scoop the mashed potatoes on top and use a spoon to even the topping out. Bake in the oven for 30 minutes or until heated through.

We served ours with vegan gravy.


We don’t really celebrate Easter, but I enjoy making a big meal for it. What are you making?

18 thoughts on “Shepherd’s Pie

  1. This looks so good Kimmy! I’m totally making this for St Patrick’s Day next year…and I’m sure before that as well! I’d actually make this for easter but I have to feed some of my family that doesn’t do meat replacements but this would have been perfect.

    I’ll be making my easter cupcakes and my colcannon soup. I’m still deciding on what else to make for my picky family.

    1. I totally get families not wanting the meat replacement thing. I wouldn’t feed this to my family either 😉
      Oooh your cupcakes will be a big hit for sure!
      I always make pasta for my picky family eaters – it’s a pretty good go to.

  2. Yum! I love Shepherd’s Pie. I just made the one from the Passover chapter in Superfun Times, and tomorrow night I am making another one from Veganize It.
    The only thing about Easter that really excites me is Hot Cross Buns. I approve of them coming into the shops right after Christmas, because that means I can be eating them for a good three or four months of the year. I wish to petition them to be available all year round.
    I am going to make the tofu ham recipe from the Easter section of Superfun Times on the weekend.

    1. I still need to check that cookbook out! Hot Cross Buns doesn’t really seem to be a thing over here, I don’t think I’ve ever actually had them. Tofu ham sounds delicious!

    1. I think I’m going to make it for Easter this weekend.
      Aw thanks Kari. I know you had a different kind of adjustment when you became a mom. I know I’ll be able to get back in the swing of things, it’ll just take some time.

  3. I do love a good veggie shepeherds/Shepherdess Pie and like to ring the changes, I made one a while back with Greek influences and more recently with Italian flavours like basil (still to showcase on the blog). Yours makes a change as its made with tomatoes.

  4. Recipe looks good Kimmy! I love the beyond beef crumbles, but I wish they weren’t so pricey, so I only buy it on occasion. I love any variation of Sheperd’s Pie though, and this looks really filling and tasty! I hope you have a great week!

    1. We don’t buy them very often either, but seeing as how he can’t have beans and I am not really supposed to have soy, they are definitely a happy medium. I have to try your shepherd’s pie still – I love that you used sweet potato. I think I will make it sometime next week =)

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