Vegan Shepherd's Pie (Meaty and Hearty!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan shepherd's pie layered with seasoned vegan ground meat, vegetables, and a creamy mashed potato topping. It's hearty and comforting, tasting unexpectedly rich and meaty. A crowd-pleasing plant-based dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds russet potatoes
- 4 tablespoons vegan butter
- 3/4 cup unsweetened plant milk (I used soy)
- 3/4 teaspoon salt, or more to taste
- few shakes black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces Impossible vegan meat (or your favorite vegan meat, see Notes)
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 3 tablespoons all purpose flour
- 1 1/2 cups vegetable broth
- 1 1/2 cups frozen pea and carrot mix
- 1/2 cup frozen corn
- 2 tablespoons melted vegan butter
- sprinkle of vegan parmesan cheese (I used Violife)
- chopped fresh parsley, for serving
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 714mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1734mg
- Calcium
- 164mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 714MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.