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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 5 pans

Like a cross between a pie and a casserole, shepherd’s pie is an economical way to use up leftovers. Old recipes call for dibs and dabs of meat mixed with gravy, topped with mashed potatoes, and baked until the potato “crust” turns golden brown.

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

Little 1/4-inch cubes of baked tofu trade in as the  “meat” in this vegan interpretation of the classic British Isle pie. Seasoned and marinated savory baked tofu is an easy high-protein addtion to the vegetables and gravy mix. You can buy it premade, like this one.

This meatless rendition features carrots, cauliflower, peas and the baked tofu mixed into mushroom gravy. The filling is topped with amazing garlic mashed potatoes!

Vegan Shepherd’s Pie with Savory Mushroom Gravy portion our

How to make the garlic mashed potatoes:

Either in a steamer or Instant Pot pressure cooker, cook an entire bulb of garlic along with the potatoes. While the potatoes fall apart, the garlic seriously mellows. Mash them together with olive oil, salt, and some of the cooking water–ta-da! Creamy potatoes with incredible flavors!

What else can you top with garlic mashed potatoes?

  • Garlic mashed potatoes over top of your favorite thick stew or chili–yes!
  • Instead of the pastry crust, bake garlic mashed potatoes on top of any vegetable pot pie filling.

Make it ahead:

Each of the three components to this dish–garlic mashed potatoes, herbed mushroom gravy, and vegetable filling–can be made ahead. Or if it’s more convenient, take it a step further–assemble the pie, refrigerate, and bake it later.

Be sure to check out this other mushroom gravy over baked polenta and cannellini beans.

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

#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 Vegetable Chicken Soup by Vintage Mixer

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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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