Plant-Based Shepherd's Pie

For the perfect plant-based comfort meal, try this vegan shepherd's pie recipe by Thee Burger Dude with Gardein® Plant-Based Ground Be'f.

  • Prep time 20 minutes
  • Total time 40 minutes
  • Servings 8

Ingredients
  • MASHED POTATOES:
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 tablespoon kosher salt
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup vegan cream cheese, softened
  • 2 tablespoons Earth Balance® Vegan Buttery Spread, softened
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • MEATLESS FILLING:
  • PAM® Original No-Stick Cooking Spray
  • 2 tablespoons Earth Balance® Vegan Buttery Spread
  • 1 onion, 1/4-inch dice
  • 2 tablespoons garlic, minced (about 4 cloves)
  • 1 tablespoon vegan Worcestershire sauce
  • 1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
  • 2 cups Birds Eye® Mixed Vegetables
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Hunt's® Tomato Paste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme leaves
  • 2 cups vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup fresh parsley, chopped

Directions

  • Step one

    Place potatoes and salt in a large saucepan and fill with enough water to cover. Bring to a boil over high heat and cook 10 to 15 minutes, or until potatoes are tender.

  • Step two

    Drain potatoes thoroughly and return to pot. Mash potatoes until no large pieces remain. Do not over mash or they will be gummy.

  • Step three

    Add Earth Balance®, milk and cream cheese and gently fold in with a wooden spoon or spatula. Add nutritional yeast, garlic salt and pepper and stir until well mixed. Set aside.

  • Step four

    Preheat oven to 400°F and spray a 9x13-inch baking pan with cooking spray.

  • Step five

    Melt 2 tablespoons Earth Balance® in a large, deep nonstick skillet over medium heat and add diced onion. Cook 5 to 7 minutes, or until translucent. Add garlic and Worcestershire sauce and cook, stirring constantly, 1 to 2 minutes more.

  • Step six

    Add ground be'f and mixed vegetables and cook until heated through, 3 to 4 minutes.

  • Step seven

    Add flour, tomato paste, rosemary and thyme, stirring to thoroughly mix. Stir in broth and bring to a boil. Reduce heat and simmer until sauce has thickened, about 2 to 3 minutes. Remove from heat and scrape into prepared pan.

  • Step eight

    Carefully spoon mashed potatoes over top, completely covering meat mixture. With a fork, create diagonal lines in the mashed potatoes. Bake 20 minutes or until potatoes are lightly golden and the filling starts to bubble up on the edges. If desired, brown the top of the shepherd’s pie by switching oven to broil for 3 to 4 minutes, watching closely to not burn.

  • Step nine

    Remove from oven and let rest 10 minutes before serving. Garnish with fresh parsley and dig in!

Nutrition Information

306 calories, 47g carbs

Nutrient Amount % Daily Value
Calcium 85 mg 9%
Carbohydrate 47 g 16%
Cholesterol 0
Total Fat 11 g 16%
Iron 2 mg 10%
Calories 306 kcal 15%
Sodium 1484 mg 62%
Protein 6 g 12%
Saturated Fat 4 g 21%
Sugars 5 g 1%
Vitamin C 30 mg 50%