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Vegan Shepherd's Pie on a cutting board with white napkins, beyond beef, and chives around it

Vegan Shepherd's Pie

This Vegan Shepherd’s Pie is a plant based take on the hearty Irish classic. It’s loaded with vegetables, beyond beef, and warm spices, then topped with creamy mashed potatoes. This is a dish everyone will love.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine Irish


  • 2.5 lbs Yukon Gold potatoes (about 4 medium)
  • 3 Tbsp plant based butter
  • 2 tsp salt, divided
  • 2 Tbsp olive oil
  • 1/2 yellow onion
  • 3 carrots
  • 3 garlic cloves
  • 1 lb Beyond Beef® 
  • 2 Tbsp flour
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1.5 tsp paprika
  • 2 Tbsp tomato paste
  • 2 tsp plant based worcestershire sauce 
  • 1.5 cups vegetable broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn


  • Start by peeling the potatoes and cutting them into 1 inch cubes. Place the potatoes in a large pot then cover with water and bring to a boil. Add 1 tsp salt and let boil for 15-20 minutes or until the potatoes are fork tender. Drain and mash with plant based butter and ½ tsp salt.
  • While the potatoes are cooking chop the onion and carrots into 1/4 inch cubes and dice the garlic.
  • Place a large saucepan over medium heat. Add the olive oil and onions to the pot and cook for 5 minutes. Add in the carrots, garlic, and ¼ tsp salt. Cook 2-3 more minutes stirring occasionally.
  • Add the Beyond Beef to the pan and break into bite size pieces. Let cook for 4-5 minutes. Add the flour parsley, thyme, rosemary, and paprika then stir to coat the Beyond Beef and let cook for 1 additional minute.
  • Add the tomato paste, worcestershire sauce, and vegetable broth. Bring to a simmer and let thicken for 3-4 minutes. Add the corn and peas and then season to taste with salt and pepper.
  • Pour the filling into a baking dish and spread the mashed potatoes overtop. Bake in a 400 degree oven for 25-30 minutes. Let cool for 15 minutes before serving.
Keyword Mashed potatoes, Shepherd's Pie, vegan