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Vegan Shepherd’s Pie with Savory Mushroom Gravy

Rich vegetables and vegetarian gravy baked under a golden garlic mashed potato blanket, this dish warms both tummy and soul. Vegan shepherd’s pie with savory mushroom gravy is stick-to-your-ribs hearty comfort food at its finest.

Vegan Shepherd’s Pie with Savory Mushroom Gravy | Letty's Kitchen

“The mind is like tofu. It tastes like whatever you marinate it in.” ~~ Sylvia Boorstein

Tofu trades in as the  “meat” in this vegan interpretation of classic British Isle pie. Little ¼-inch cubes of firm tofu with a texture that resembles meat, or not.  Seasoned baked or braised tofu that you buy premade is an easy high-protein addtion to the vegetables and gravy mix. Plus, to professed tofu-haters, already seasoned and marinated savory baked tofu is an easier sell than just plain white tofu.

Like a cross between a pie and a casserole, shepherd’s pie was first an economical way to use up leftovers–simply dibs and dabs of meat mixed with gravy, topped with mashed potatoes, and baked  until the potato “crust” turns golden.

In this meatless rendition, cook an entire bulb of garlic with the potatoes, either in a steamer or Instant Pot pressure cooker. The potatoes and garlic practically fall apart and the garlic mellows so its presence is practically undetectable. With olive oil, salt, and some of the cooking water, they easily mash into smooth, creamy potatoes.

Vegan Shepherd’s Pie with Savory Mushroom Gravy portion our

This recipe is your vegetarian shepherd’s pie blueprint–just about any stew or chili can go under mashed potatoes and make a nourishing main course meal. Your variation of this particular vegetarian shepherd’s pie might include beans, or lentils, or tempeh instead of tofu.

Vegan Shepherd’s Pie with Savory Mushroom Gravy 5 pans

Make ahead:

  • Each of the three components to this dish, garlic mashed potatoes, herbed mushroom gravy, and vegetable filling, can be made ahead. So, if it’s more convenient for you, assemble the pie, refrigerate, and bake it later.

You might also want to check out this other mushroom gravy, served with baked polenta and cannellini beans.

#Eat Seasonal

Vegan Shepherd’s Pie with Savory Mushroom Gravy is part of November’s seasonal recipe roundup. Link to Vintage Mixer’s first post this month for more recipes starring fruits and vegetables happening this month. Then follow the links below to discover even more creative recipes from other bloggers. Our goal is to encourage you into the kitchen to cook something delicious—and seasonal!


Shredded Brussels Sprout Apple Salad by Mountain Mama Cooks

Maple Cinnamon Roasted Sweet Potatoes by JoyFoodSunshine

Cornbread Stuffing with Apples and Pecans {with a gluten-free option} by Healthy Seasonal Recipes

Sweet Potato, Kale & Lentil Meal Prep Salads by She Likes Food

Roasted Delicata Squash with Pomegranate and Goat Cheese by Floating Kitchen

Roasted Vegetable Chicken Soup by Vintage Mixer

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  • Peruse my Pinterest boards for more vegetarian recipe ideas,
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13 comments

  • […] Vegan Shepherd’s Pie with Savory Mushroom Gravy by Letty’s Kitchen […] Reply · 6 November, 2017

  • Nothing beats Shepard’s pie during the colder months! And I love that you made them in individual skillets. So cute! Reply · 6 November, 2017

    • Thanks Liz! I’m really having fun with the skillets! Reply · 6 November, 2017

  • I love that quote about tofu and the mind! So funny (and true!) Yummy recipe Letty. Love the addition of garlic in the potatoes. Reply · 6 November, 2017

    • Thank you Katie! Totally true tofu! I’m not afraid. 😉 Reply · 6 November, 2017

  • Love it when economical meals that somehow turn into the most flavorful ones. This sounds like the perfect vegetarian comfort food to me! Reply · 6 November, 2017

  • I love that you steam a whole bulb or garlic in with your potatoes! I’m going to have to start doing that! This looks delicious 🙂 Reply · 6 November, 2017

    • And my husband the garlic lover didn’t detect the secret flavor. I mentioned garlic and he said that would be a good idea. He was surprised to hear garlic was already in the potatoes he tasted! Reply · 8 November, 2017

  • I am so not a fan of traditional Shepard’s pie but you’re selling me on this vegetarian version. I’ve been so into mushrooms lately, too! Reply · 9 November, 2017

  • Hi Letty…! am also reads your posts but this is one of my favorite recipe. and its looks so yummy and delicious. Thanks for sharing….! Reply · 15 November, 2017

    • Thank you Satyakam! Reply · 15 November, 2017

  • AR

    This is a WONDERFUL recipe! We are vegans and made this for other vegan friends who have quite a few dietary restrictions. The recipe was easy to follow and even doing a few steps out of order did nothing to diminish its deliciousness. I will say that the sauce didn’t begin to bubble up until we broiled it, but again not an issue – plenty of sauce and super delicious! We’re going to make it again next weekend and take it camping with us. Reply · 10 August, 2020

    • Thank you! I’m so happy to hear this from you! Have fun camping! Reply · 10 August, 2020

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