A vegetarian version of savory Shepherd’s Pie! This dish is the ultimate classic comfort food!
Vegetarian Shepherd’s Pie with Beyond Meat
This is my Aunt Dotty’s Vegetarian Shepherd’s Pie recipe! She said I could share it with you. This recipe is hearty, comforting, and savory. It’s easy to make and you can use any vegetables you’d like. The original recipe called for Worthington Veggie Burger, but that’s not readily available to everyone so we substituted with Beyond Beef Plant-based Ground.
That’s the beauty of this recipe! You can really make it your own or just use what you already have at home. If you are short on time, instant mashed potatoes work, too!
If you are looking for more classic vegetarian dinner ideas, then be sure to try making Vegetarian Lasagna, Vegetarian Beef Stew, Vegetarian Sloppy Joe’s, or Vegetarian Beef and Broccoli!
What You’ll Need:
- 1 small Onion, Chopped
- 3 cloves Garlic, Chopped
- 16 oz Beyond Beef Plant-based Ground
- 3 Carrots, Cooked & Sliced
- 1 (12 oz) package Frozen Peas, Thawed
- 1 (15 oz) canned Corn, Drained
- 1 packet Vegetarian Gravy
- 5 large Potatoes, Peeled & Boiled
- 1/4 cup Butter
- 1/2 cup Sour Cream
- 1 tsp Onion Powder
- 1/4 tsp Garlic Powder
How to Make Vegetarian Shepherd’s Pie
- Preheat oven to 400 degrees. Spray 9″ deep pie pan with non-stick spray and set aside.
- Saute 1 small chopped onion and 3 cloves chopped garlic over medium heat in a frying pan until the onions are translucent. Add in 16 oz Beyond Beef Plant-based Ground and brown slightly.
- Spread evenly into prepared pie pan.
- Prepare 1 packet of vegetarian gravy according to packet instructions and pour over the vegetarian meat mixture.
- Slice 3 carrots and cook until tender. Thaw 1 (12 oz) package of frozen peas and add to the cooked carrots. Then drain 1 (15 oz) can of corn and add to the vegetable mixture. Mix together and pour over vegetarian meat mixture.
- Make mashed potatoes by peeling 5 large potatoes and boil until they fall apart when you insert a fork into them. Drain and transfer to a large bowl.
- Beat in 1/4 cup butter, 1/2 cup sour cream, 1 tsp onion powder, and 1/4 tsp garlic powder until smooth and creamy.
- Spread over the vegetable mixture evenly.
- Bake for 25 minutes.
More Vegetarian Recipes:
- Vegetarian Enchilada’s
- Vegetarian Lasagna
- Vegetarian Spaghetti & Meatballs
- Vegetarian White Chicken Lasagna
- Vegetarian Roast Beef
- Vegetarian Chili
- Vegetarian Beef Stew
- Vegetarian Chicken Pot Pie Noodle Skillet
- Rice Krispie Vegetarian Meatballs + VIDEO
- Vegetarian Sloppy Joe’s
Vegetarian Shepherd's Pie
Vegetarian Shepherd's Pie, a vegetarian version of savory Shepherd's Pie! This dish is the ultimate classic comfort food!
Ingredients
- 1 small Onion, Chopped
- 3 cloves Garlic, Chopped
- 16 oz Beyond Beef Plant-based Ground
- 3 Carrots, Cooked & Sliced
- 1 (12 oz) package Frozen Peas, Thawed
- 1 (15 oz) canned Corn, Drained
- 1 packet Vegetarian Gravy
- 5 large Potatoes, Peeled & Boiled
- 1/4 cup Butter
- 1/2 cup Sour Cream
- 1 tsp Onion Powder
- 1/4 tsp Garlic Powder
Instructions
- Preheat oven to 400 degrees. Spray 9" deep pie pan with non-stick spray and set aside.
- Saute chopped onion and garlic over medium heat in a frying pan until the onions are translucent. Add in Beyond Beef Ground and brown slightly.
- Spread evenly into prepared pie pan.
- Prepare packet of vegetarian gravy according to packet instructions and pour over the vegetarian meat mixture.
- Slice carrots and cook until tender. Thaw peas and add to the cooked carrots. Then drain corn and add to the vegetable mixture. Mix together and pour over vegetarian meat mixture.
- Make mashed potatoes by peeling them and boil until they fall apart when you insert a fork into them. Drain and transfer to a large bowl.
- Beat in butter, sour cream, onion powder, and garlic powder until smooth and creamy.
- Spread over the vegetable mixture evenly.
- Bake for 25 minutes.
