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overhead view of Shepherd's pie with slice removed in a blue casserole dish on a white table
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5 from 53 votes

Easy Gardein Shepherd's Pie (Vegan Shepherd's Pie Recipe)

This Gardein Shepherd's Pie is vegan, gluten-free, low fat and low calorie, and takes only 30 to 40 minutes to prepare. Made with Gardein Plant-Based Meatless Ground and parsnip mashed potatoes, this vegan shepherd's pie recipe is a sure crowd pleaser for all your family and friends.
Prep Time10 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Main Course, Main Dish
Cuisine: American, Irish
Diet: Gluten Free, Kosher, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 servings
Calories: 252kcal
Author: Deborah
Cost: $20

Ingredients

  • 2.5 lbs potatoes peeled; boiled with parsnips until fork tender
  • 2 parsnips peeled, boiled with mashed potatoes until fork tender.
  • 3 tablespoon vegan butter divided
  • 1 tablespoon garlic minced
  • 1 cup onion diced
  • 1 teaspoon cumin ground
  • ½ tsp sea salt
  • ½ teaspoon black pepper
  • 13.7 oz meatless crumbles I used Gardein Ultimate Beefless Ground
  • 2 tablespoon vegan worcestershire sauce
  • 8 oz mushrooms sliced
  • 2 tablespoon tomato paste heaping
  • 13 oz mixed frozen vegetables I used Bird's Eye Steamfresh Mixed Vegetables
  • ½ cup vegan heavy cream or plant milk

Instructions

  • Before you begin, preheat oven to 350F/177C. Peel and halve potatoes and parsnips. Place in large stock pot. Cover with water. Boil on high heat until fork-tender. Remove from heat, drain. Return to pot. Add plant milk, 1 tablespoon vegan butter, sea salt and black pepper to taste. With a hand mixer or fork, whip potatoes and parsnips until light and fluffy. Set aside.
  • In the meantime, add 1 tablespoon vegan butter to large skillet over low heat. When butter has melted, add garlic, onions, cumin, sea salt and black pepper.
  • Stir well. Increase heat to medium and saute until onions are translucent.
  • Add vegan meat crumbles and vegan worcestershire sauce.
  • Stir thoroughly until ingredients are well-incorporated.
  • Add sliced mushrooms.
  • Stir well and saute until mushrooms begin to "sweat".
  • Add tomato paste.
  • Stir thoroughly until ingredients are evenly-coated.
  • Add mixed vegetables.
  • Stir well.
  • Spray thin veil of cooking spray over bottom and sides of casserole dish. Add beefless ground mixture and spread evenly.
  • Cover with layer of mashed potatoes and parsnips. Spread evenly. With a fork or spoon, create a cool pattern to the top of mashed potatoes.
  • Top with slices of remaining vegan butter.
  • Bake at 350F/177C for 25 minutes on middle rack. During the last 5 minutes, turn on broiler and move dish to top rack. Carefully allow the top to brown, rotating casserole dish every 2 minutes. Watch closely to avoid burning. Remove and allow to cool for 5 minutes before garnishing with fresh thyme and rosemary. Serve immediately with your favorite sides.

Notes

  • nutrition information is an estimate and not exact. 
  • recipe can be stored in original casserole dish covered for up to 3 days. 
  • you can reheat this pie in the oven or microwave. If reheating in the oven, heat uncovered, for 15 minutes at 350F/177C. To reheat in microwave, place inside, uncovered, and heat for 3-4 minutes on high.
  • best served immediately, but if you must freeze, freeze in individual servings in airtight containers for up to 3 months. DO NOT FREEZE GARNISHES. 
  • you may substitute 2 cups of cooked lentils for Gardein Ultimate Beefless Ground. 
  • you may omit parsnips and replace with an extra potato. 
  • ok to substitute ketchup or barbecue sauce for tomato paste. 
  • PERFECT FOR GETTING USE OUT OF LEFTOVER VEGETABLES. Simply omit the frozen mixed veggies and use whichever you have leftover in your fridge. 

Nutrition

Serving: 1slice | Calories: 252kcal | Carbohydrates: 31g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Sodium: 660mg | Potassium: 721mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3509IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 5mg