Plant-Based Shepherd’s Pie

Plant-Based Shepherd’s Pie

Plant-Based Shepherd’s Pie made with Beyond Beef. This vegan dish makes for a more lean source of protein. You can substitute or add in other vegetables such as zucchini or yellow squash. For dairy-free milk, we recommend unsweetened oatmilk or almond milk. We’re certain this flavorful and rich dish will be a pleaser at the dinner table for even the pickiest eater!


Serves: 4-5 Time: 35-45 minutes

Plant-Based Shepherd’s Pie

  • 5 creamer potatoes
  • 1 package beyond beef
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 1 1/2 cup frozen peas, thawed
  • 1/2 bell pepper, diced
  • 3 garlic cloves, minced
  • 3 Tbs tomato paste
  • 1/4 cup vegan butter
  • Dairy-free milk for added creaminess (optional)
  • Salt and black pepper to taste
  • 1/2 tsp ground thyme
  • 1 tsp ground oregano
  • 1/2 tsp ground sage
  • Optional topping: chopped green onions


  1. Chop the potatoes in even quarters and place in a large pot, cover the potatoes with water and bring to a boil. Once boiling reduces to a simmer and cook the potatoes for about 15 minutes or until potatoes are soft and easy to prick with a fork.
  2. Meanwhile, prepare your vegetables.
  3. Drain the water, return potatoes to low heat on the stove.
  4. Add the vegan butter and dairy-free milk, season with salt and pepper if desired, and mash the potatoes with a blender or masher. Taste and adjust as desired.
  5. Once potatoes are mashed, set aside.
  6. Preheat the oven to 425ºF.
  7. In a skillet, add in the beyond beef and cook for five minutes, breaking it up with a wooden spoon. Then add in the vegetables and continue to cook for another five minutes.
  8. Transfer the beyond beef mixture to a casserole dish and layer the mashed potatoes on top.
  9. Place in the oven and bake for 10-15 minutes.
  10. Optionally top with green onions, serve and enjoy!

Store leftover in the refrigerator for up to 4 days or freeze for up to 1-2 weeks.

Nutrition Information

Nutrition Disclaimer

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