This Vegan Shepherd's Pie is a hearty, comforting plant-based classic made with savory BeanStalk vegan crumble, tender peas and carrots, and a rich vegetable broth filling. It's topped with creamy mashed potatoes and melted vegan cheese, then baked until golden and bubbling for a satisfying family-style meal.
Vegan Crumble
INGREDIENTS
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✓ 1 tbsp olive oil
✓ 1 small onion, diced
✓ 2 garlic cloves, minced
✓ 1 package BeanStalk vegan crumble
✓ 1 bag frozen peas and carrots
✓ 1 cup vegetable broth
✓ 1 tbsp tomato paste
✓ 1 tsp dried thyme
✓ 1/2 tsp salt
✓ 1/4 tsp black pepper
✓ 4 cups mashed potatoes, prepared
✓ 1 cup vegan cheese shreds
✓ 1 tbsp fresh parsley, chopped, for garnish
INSTRUCTIONS
1. Sauté the Onion
Preheat the oven to 400°F. Heat the olive oil in a large oven-safe skillet or saucepan over medium heat. Add the diced onion and cook for about 4 minutes, until softened.
2. Cook the Crumble
Add the minced garlic and cook for about 30 seconds until fragrant. Add the BeanStalk vegan crumble and cook for about 5 minutes, breaking it up with a spoon as it browns.
3. Make the Filling
Stir in the frozen peas and carrots, vegetable broth, tomato paste, and dried thyme. Season with salt and black pepper. Simmer for about 5–7 minutes, stirring occasionally, until the mixture thickens slightly.
4. Transfer the Filling
If your skillet is not oven-safe, transfer the crumble and vegetable mixture to a 9x13-inch baking dish. Spread the filling into an even layer.
5. Add the Mashed Potato Topping
Dollop the prepared mashed potatoes evenly over the filling. Gently spread them all the way to the edges, creating a complete layer that seals in the filling underneath.
6. Add the Vegan Cheese
Sprinkle the vegan cheese shreds evenly over the mashed potatoes. For a crispier topping, run a fork gently across the mashed potatoes to create ridges before adding the cheese.
7. Bake Until Golden
Bake for 20–25 minutes, until the filling is bubbling around the edges and the potato and cheese topping is golden and melted.
8. Rest and Serve
Remove from the oven and let the Shepherd's Pie rest for 5–10 minutes. Garnish with fresh parsley and serve warm.
Recipe Tips
If your mashed potatoes are cold, warm them slightly before spreading so they're easier to smooth over the filling. Creating ridges with a fork helps the potato topping become golden and crisp in the oven. Leftovers keep well in the refrigerator for up to 4 days.
