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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

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.

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

Vegan Shepherd’s Pie with Savory Mushroom Gravy portion our

“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 that could remind you of meat, or not.  Seasoned baked tofu keeps a tofu-hater’s mind open to tasting, and is a much easier high-protein addition to the vegetable gravy mix. Look for already seasoned and marinated savory baked tofu, as opposed to the white wet tofu that comes packed in water.

Vegan Shepherd’s Pie with Savory Mushroom Gravy 5 pans

Feel free to treat this recipe as a blueprint–just about any stew or chili can go under mashed potatoes and make a nourishing main course meal. A variation of this particular vegetarian shepherd’s pie might include beans, or lentils, or tempeh instead of tofu.

Here’s another 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. 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

Eat Seaonal collage for Vegan Shepherd’s Pie with Savory Mushroom Gravy

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5 from 2 votes
Vegan Shepherd’s Pie with Savory Mushroom Gravy portion our
Vegan Shepherd’s Pie with Mushroom Gravy
Golden potatoes baked on top of veggies in a savory mushroom gravy—a hearty vegan dinner. Makes one (9 x 13) casserole, or 1 (12-inch) skillet, or 6 (6-inch) skillets.
Course: Main Course
Cuisine: Vegan
Servings: 6 servings
Author: Letty Flatt | Letty's Kitchen
For the garlic potato topping:
  • 2 pounds Yukon Gold potatoes well-scrubbed or peeled if desired
  • 1 bulb garlic (6 to 8 cloves), peeled
  • 2 tablespoons extra virgin olive oil
  • ½ to ¾ teaspoon sea salt
For the mushroom gravy:
  • ¼ cup extra virgin olive oil
  • 1 pound fresh mushrooms sliced
  • 3 tablespoons arrowroot starch or whole wheat flour
  • 1 1/2 cups vegetable broth
  • 1 tablespoon finely chopped fresh sage or 1 ½ teaspoons dried sage
  • 1 tablespoon finely chopped fresh thyme or 1 ½ teaspoons dried thyme
  • 1 1/2 teaspoons dried marjoram
  • 2 teaspoons tamari soy sauce
  • 1 teaspoon fresh squeezed lemon juice
For the filling:
  • 1 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 3 or 4 carrots diced in ½-inch cubes about 1 ¼ cups
  • 1/2 small cauliflower broken into florets about 2 cups
  • ½ cup vegetable broth
  • 1 cup frozen peas
  • 1 8- ounce package baked tofu any flavor, cut into 1/4-inch cubes
  • 1 tablespoon tamari soy sauce
  • 2 pinches cayenne pepper
  • Olive oil and paprika for top
Make the garlic potato crust:
  1. Cut the potatoes into 1-inch pieces. Place the potatoes and garlic cloves on a steamer rack in a large saucepan. Steam about 20 to 25 minutes, until the potatoes are very tender. (My Mom always cooked her potatoes in the pressure cooker—see notes for Instant Pot pressure cooked mashed potatoes.) Remove from steamer, reserving cooking water. Mash the potatoes and garlic with the olive oil and some of the cooking water, until smooth. (see note) Season with salt. Taste, adding more salt if you think it’s needed. Set aside.
Make the mushroom gravy:
  1. Heat the oil in a large skillet on high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms are dry and deep golden brown, about 10 minutes.
  2. Lower the heat to medium and stir in the arrowroot or flour. Stir until the mushrooms are coated with the flour. Add the vegetable broth, stirring continuously. Add the sage, thyme, and marjoram. Season with tamari soy sauce and lemon juice. Set aside.
Make the filling:
  1. Heat the oil in a large skillet over medium heat. Saute the onion and carrots, stirring occasionally, until the onion is translucent, about 5 minutes.
  2. Add the cauliflower and ½ cup of vegetable broth. Cover and reduce the heat; let simmer until the cauliflower is almost tender, about 10 minutes.
  3. Add the peas and tofu cubes and cook, uncovered, until the peas thaw, about 3 minutes. Stir in the mushroom gravy, tamari, and cayenne. Season to taste with salt.
  4. Preheat oven to 375° F. Lightly oil the serving dish: 6 (6-inch) cast iron skillets, or 1 (12-inch) cast iron skillet, or a 9 x 13-inch casserole pan. Spread the vegetables and gravy in the pan(s). Spread the mashed potatoes evenly over the veggies. (I use my fingers.) If you wish, decorate with a sage leaf and sprig of thyme. Drizzle lightly with olive oil and sprinkle with paprika. Bake about 20 minutes, until gravy bubbles around the edges.
  5. Switch the oven to broil. Broil until the potatoes are golden brown on top.
Recipe Notes
  • For Instant Pot garlic mashed potatoes: Place the potatoes and garlic in a steamer basket in the cooking pot. Add 1 cup of water. Lock the lid in place with the vent in the sealed position. Use the manual setting and set a 7 minute cooking time. Carefully turn the vent for quick release. When the valve drops, remove the lid.
  • Non-vegan option: Mash the potatoes with milk in place of cooking water, and butter, in place of olive oil.
  • For gluten free shepherd’s pie, thicken your gravy with arrowroot.
Vegetarian shepherd’s pie with vegan mushroom gravy, tofu bits, and garlic mashed potatoes. Gluten-free.


  • […] 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

  • […] Vegan Shepherd Pie by Letty’s Kitchen […] Reply · 12 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

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