Vegan Shepherd's Pie - This Vegan Shepherd's Pie is a true comfort food for the fall with carrots, zucchini and eggplant topped with creamy vegan mashed potatoes.

Meatless Shepherd's Pie or Vegan Cottage Pie

Meatless Shepherd's Pie is true comfort food with carrots, zucchini and eggplant topped with creamy vegan mashed potatoes. No legumes, grains or nuts.
Course Main Course
Cuisine British
Keyword mashed potato, shepherd's pie, thanksgiving
Prep Time 15 minutes
Cook Time 15 minutes
Baking time 20 minutes
Total Time 50 minutes
Servings 4 serving
Calories 297kcal


Meatless Shepherd's Pie Veggie Stew Filling

Vegan Mashed Potatoes


Meatless Shepherd's Pie Veggie Stew Filling

  • Peel then chop onion and garlic into fine pieces. Peel then dice carrots and eggplant into smaller cubes. Dice zucchini with skin on, also into smaller cubes.
  • Pre-heat frying pan on medium heat and fry onion and garlic first. Once it's sauteed, add diced carrots. Stir well and cook for a few minutes.
  • Add diced eggplant and season with salt, pepper, and thyme. Stir well and cook for a few minutes.
  • Add diced zucchini and bay leaves at last, as zucchini needs a shorter time to be ready. Stir well and cook for a few minutes.
  • Add tomato paste and mix it well before pouring in the vegetable stock. I usually only add half of the stock. I only add the other half when the excess water evaporated.
  • Cook until all vegetables are tender but not fully cooked. When ready, take them off the heat. 

Vegan Mashed Potatoes

  • Peel and dice potatoes. Cooked them in salted water until soft. The smaller you dice the potatoes, the faster they will be ready. 
  • When the potatoes are soft, drain the water and transfer the cooked potatoes into a large bowl.
  • Add dairy-free butter and milk (like this homemade cashew milk) and season with some salt.
  • For mashing the potatoes I use a hand mixer. In this way, you will get a very smooth almost foamy texture at the end.

Assembling the Meatless Shepherd's Pie

  • Preheat the oven at 400F (200C).
  • Take an oven-safe pot and add the vegetable stew filling first. Spread it evenly before topping it with creamy vegan mashed potatoes. 
  • Bake for 20 minutes or until it gets light brown on top and the stew is bubbling up around the sides.



As the stew is bubbling up, I usually put a sheet pan below the oven-safe pot to capture any liquid pouring over the sides. Easier to clean the oven as you only have to wash the sheet pan not your entire oven. 


Serving: 1serving | Calories: 297kcal | Carbohydrates: 65g | Protein: 6.5g | Fat: 2.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.6g | Sodium: 93.5mg | Potassium: 1144mg | Fiber: 10g | Sugar: 11g | Vitamin A: 17750IU | Vitamin C: 30.1mg | Calcium: 75mg | Iron: 2.3mg