Vegan Shepherd's Pie
Easy vegan shepherd's pie made with vegan ground beef, corn, and delicious dairy-free mashed potatoes.
Servings: 6
Calories: 312kcal
Ingredients
- 1 batch mashed potatoes see notes
- 2 teaspoons oil
- ¾-lb to 1-lb vegan beef see notes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- salt to taste
- 1 teaspoon flour
- ½ cup vegetable broth
- 1 cup corn frozen or canned
- optional: 1 cup shredded vegan cheese
Instructions
- Prep work: Make the mashed potatoes. Use your preferred recipe or see the notes for my two favorite recipes.
- Preheat oven to 425°F.
- Heat oil in a pan on medium heat. Add vegan beef to the pan along with garlic powder, onion powder, black pepper, and salt. Cook until browned.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable broth and corn. Cook for about 3 minutes, until the corn is warmed and the mixture has thickened.
- Add beef mixture evenly to a casserole dish (3-quart size works well.) Spread mashed potatoes evenly on top.
- Bake for 25-30 minutes, or until the top is browned. Top with vegan cheese about halfway through if desired.
Notes
- Mashed potatoes recipe: Make this stovetop version or Instant Pot version.
- Ground Beef: Vegan ground beef comes in many different sizes, hence the measurement variation. One package of Impossible Burger is ¾-lb, one package of Gardein Beefless Ground is about .85-lb. This homemade vegan ground beef is 1.5-lb. Just use about a pound (a little less and a little more is fine!)
Nutrition
Calories: 312kcal | Carbohydrates: 40g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Iron: 1mg