• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Carrot Underground🥕
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • About
    • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Entree

    New Vegan Shepherd's Pie (Gardener's Pie)

    Published: July 26, 2020 | 5:15 am, Modified: Oct 4, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    New Vegan Shepherd's Pie (Gardener's Pie) 🌱 A deliciously elevated plant-based version of a classic comfort dish. Filled with mushrooms, lentils, onions, carrots & peas in a rich gravy and topped with mashed potatoes and cauliflower. Hearty, healthy & so satisfying!

    Vegan Shepherd's Pie (Gardener's Pie) in cast iron mini dutch ovens.

    I've always loved one-dish meals baked in individual servings. There's just something so cozy and appealing about enjoying a toasty hot veggie & tofu pot pie or broccoli cheese pot pie on a cold night. What could be more inviting than coming home to one of these veggie & potato filled mini casseroles? This is comfort food known as new Vegan Shepherd's Pie, or as I prefer to call it, Gardener's Pie.

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    Vegan Shepherd's Pie (Gardener's Pie) in a cast iron mini dutch oven.
    Jump to:
    • Ingredients
    • Instructions
    • 🥕Serving Tips
    • Equipment
    • 🥕FAQ's
    • Recipe
    • Food Safety

    What is Shepherd's Pie?

    Shepherd's Pie is a popular one-dish meal that originated in the UK at least two-hundred years ago. Created as a way to stretch leftovers, the traditional version of shepherd's pie consists of meat, gravy and vegetables baked with a toasty topping of mashed potatoes. Visit a British or Irish pub and chances are you'll find shepherd's pie on the menu.

    Vegan Shepherd's Pie (Gardener's Pie) in mini cast iron dutch ovens.

    Why you will love this shepherd's (gardener's) pie recipe

    • It's a complete meal in a single dish
    • Loaded with healthy ingredients
    • 100% vegan
    • A delicious plant-based spin on a traditional shepherd's pie
    • The perfect vegan dish for St. Patrick's day or any day!

    How to make the best vegan shepherd's (gardener's) pie

    Sometimes also referred to as shepherd-less pie, most vegan shepherd's pie or gardener's pie recipes contain many of the same ingredients as a traditional version, but without meat or dairy products. For this recipe, we have replaced the meat with lentils and use vegan butter and non-dairy milk in the mashed potatoes & cauliflower. We also made sure to use a vegan-friendly stout (believe it or not, many beers are not vegan).

    🥕NOTE: You can prepare this vegan shepherd's pie recipe without stout. See the printable recipe card below for more info.

    Ingredients

    Ingredients to make vegan shepherd's pie, including mushrooms, potatoes, cauliflower, carrots, shallots, tomatoes, lentils, broth, stout, and spices.
    • Mushrooms - white or cremini
    • Leeks
    • Garlic - fresh or dried minced
    • Carrots -fresh or frozen
    • Lentils - green
    • Vegetable broth
    • Potatoes - Yukon gold or russet
    • Cauliflower - fresh or frozen
    • Butter -vegan
    • Milk - non-dairy
    • Flour - all purpose (or cornstarch as a gluten-free option) for thickening gravy
    • Stout beer (optional)
    • Tomato - fresh or canned
    • Peas - fresh, frozen or canned
    • Rosemary - dried of fresh
    • Oregano - dried or fresh
    • Sage - dried or fresh
    • Parsley - dried or fresh
    • Thyme - dried or fresh
    • Olive oil
    • Salt
    • Black pepper

    Instructions

    🥕See the printable recipe card below for complete details

    • Prepare and cut veggies.
    • Pour olive oil into a 4 qt or larger Dutch oven or heavy bottom sauce pan. Begin heating on stove at medium-high temperature.
    • Add leek, garlic, and mushrooms. Stir in ¼ teaspoon salt & ¼ teaspoon pepper. Sauté until tender, stirring frequently. Adjust heat as needed to prevent garlic from burning.
    • Add carrots, lentils and broth. Increase heat, bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until lentils are tender.
    • In a bowl or measuring cup, combine flour with 4 oz stout beer (or ½ C water with 1 teaspoon vegan bouillon)
    • Pour into veggies and lentils, add tomatoes & peas. Stir until slightly thickened. Add herbs, thoroughly combine.
    • Spoon lentils/veggie mixture into ramekins.
    • Prepare mashed potato with cauliflower (See directions in the recipe card below)
    • Spoon mashed potato/cauliflower on top.
    • Place ramekins on a baking sheet (to catch liquid that may bubble over)
    • Bake at 425° for 10-15 minutes, until potatoes become slightly browned.
    • Allow Shepherd's Pies (Gardener's Pie) to set for 10 - 15 minutes prior to serving. Garnish with a sprig of thyme or diced scallion.

    🥕Serving Tips

    This recipe for new vegan shepherd's pie (gardener's pie) is so satisfying, it's basically a meal in itself! It also pairs deliciously with our orange balsamic roasted Brussels sprouts and simple savory herbed tofu.

    ☘️ Enjoy a vegan St. Patrick's Day!

    Gardener's pie is the perfect dish to serve with this easy vegan Irish soda bread for a yummy St. Paddy's Day celebration!

    Equipment

    • 4 qt or larger dutch oven or stove top pot
    • 3 qt saucepan
    • Cutting board
    • Kitchen knife
    • Measuring cup
    • Measuring spoons
    • Mesh strainer
    • 4 oven-proof 8 oz (1 cup) ramekins or mini dutch ovens
    Mini cast iron Dutch ovens filled with baked vegan shepherd's pie, also known as gardeners's pie.

    🥕FAQ's

    What can I substitute for stout beer in this recipe?

    The traditional version of this dish often includes Stout beer as a liquid ingredient, which adds its own unique flavor. If you prefer not to use Stout or other beer, simply replace with ½ C hot water combined with ½ teaspoon vegan bouillon.

    Should I use fresh or dried herbs in this recipe?

    I love fresh herbs, but don't always have them on hand. Dried herbs often have a more concentrated, stronger flavor than fresh. If you use dried herbs, you might want to slightly decrease the amount you use to suit your taste.

    What is the best way to store leftover vegan shepherd's pie (gardener's pie)?

    Simply refrigerate (covered) up to three days. Reheat in a preheated 350℉ oven for at least 20 minutes or when you see the gravy bubbling around the edges. You can also reheat by microwaving, providing you use microwave-safe bakeware (not cast-iron).

    Best Vegan Shepherd's Pie Recipe Story

    Did you enjoy this recipe? Check out these other delish & comfy dishes!

    • Easy Homemade Vegan Pot Pie
    • Vegan Scalloped Potatoes
    • Easy Vegan Mashed Potatoes
    • Vegan Easy Cheesy Broccoli Pot Pie
    A pinterest pin with images of mini cast iron pots filled with new vegan shepherd's pies or gardener's pies.

    very vegan 🌱 very good

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    Recipe

    New vegan shepherd's pie (gardener's pie) in a cast iron ramekin.

    New Vegan Shepherd's Pie (Gardener's Pie)

    Connie 🥕
    New Vegan Shepherd's Pie (Gardener's Pie) 🌱 A deliciously elevated plant-based version of a classic comfort dish. Filled with mushrooms, lentils, onions, carrots & peas in a rich gravy and topped with mashed potatoes and cauliflower. Hearty, healthy & oh-so satisfying!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Course Entree, Main Course
    Cuisine Irish, Vegan
    Servings 4
    Calories 292 kcal

    Equipment

    • 4 qt or larger dutch oven
    • 3 qt saucepan
    • Cutting board
    • kitchen knife
    • Measuring cup
    • Measuring spoons
    • Mesh strainer
    • 4 oven-proof 8 oz (1 cup) ramekins

    Ingredients
     
     

    • 1 tablespoon olive oil extra virgin
    • 1 lb mushrooms button or cremini - thinly sliced
    • 1 small leek thinly sliced
    • 2-3 cloves garlic minced
    • 2 large carrots peeled & diced in ¾" cubes
    • ½ C lentils green or brown - rinsed
    • 1-¼ C vegetable broth
    • 10 oz potatoes Russet or Yukon Gold - peeled/cubed
    • 1-½ C cauliflower roughly chopped florets
    • 1 tablespoon vegan butter
    • ½ C non-dairy milk rice or soy
    • 1-½ tbsp flour sifted
    • 4 oz stout beer optional *🥕See notes below
    • 1 tomato peeled/seeded/chopped
    • ¾ C green peas fresh, frozen, or canned
    • ½ teaspoon rosemary fresh - finely chopped or dried** 🥕See notes below
    • ¼ teaspoon oregano fresh - finely chopped or dried**🥕See notes below
    • ¼ teaspoon sage fresh - finely chopped or dried**🥕See notes below
    • 1 teaspoon parsley fresh - finely chopped or dried**🥕See notes below
    • ½ teaspoon thyme fresh - finely chopped or dried** 🥕See notes below
    • 1 teaspoon salt
    • ¼ teaspoon black pepper fresh ground

    Instructions
     

    • Pour olive oil into a 4 qt Dutch oven or heavy bottom sauce pan. Begin heating on stove at medium-high temperature.
    • Add leek, garlic, and mushrooms. Stir in ¼ teaspoon salt & ¼ teaspoon pepper. Sauté until tender, stirring frequently. Adjust heat as needed to prevent garlic from burning.
    • Add carrots, lentils and broth. Increase heat, bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until lentils are tender.
    • Preheat oven at 425°
    • In a bowl or measuring cup, combine flour with 4 oz Stout (* or ½ C water with 1 teaspoon vegan bouillon)
    • Pour into veggies and lentils, add tomatoes & peas. Stir until slightly thickened. Add herbs, thoroughly combine.
    • Spoon lentils/veggie mixture into ramekins.
    • Spoon mashed potato/cauliflower on top.
    • Place ramekins on a baking sheet (to catch liquid that may bubble over)
    • Bake at 425° for 10-15 minutes, until potatoes become slightly browned.
    • Allow Shepherd's Pies to set for 10 - 15 minutes prior to serving. Garnish with a sprig of thyme or diced scallion.

    Mashed Potato & Cauliflower Topping

    • In a 3 qt or larger saucepan, cover potatoes and cauliflower in water & ¼ teaspoon salt. Cover, place on high until boiling. Lower heat to a rolling simmer until tender - approx 15 -20 minutes.
    • Remove from heat and throughly drain.
    • In a large bowl, combine potatoes, cauliflower, 1 tablespoon vegan butter, ½ teaspoon salt. Using a hand masher or electric mixer, begin mashing potatoes and cauliflower. Gradually add milk, a few tablespoons at a time, until desired consistency.

    Notes

    🥕* The traditional version of this dish often includes Stout beer as a liquid ingredient, which adds its own unique flavor. If you prefer not to use Stout or other beer, simply replace with ½ C hot water combined with ½ teaspoon vegan bouillon.
    🥕 ** Dried herbs often have a more concentrated, stronger flavor than fresh. If you use dried herbs, you might want to slightly decrease the amount you use to suit your taste.
     

    Nutrition

    Calories: 292kcalCarbohydrates: 43gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 728mgPotassium: 1256mgFiber: 14gSugar: 9gVitamin A: 7130IUVitamin C: 40mgCalcium: 120mgIron: 6mg
    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Entree

    • Vegan Texas Tamale Pie
    • 40 Favorite Vegan Thanksgiving Recipes
    • Vegan Shredded "Chicken" Tacos with Jackfruit
    • 30 Favorite Vegan July 4th Recipes

    Reader Interactions

    Comments

    1. lena

      September 12, 2022 at 12:14 pm

      5 stars
      hi! if i wanted to substitute tofu for the lentils, how would that work?

      Reply
      • Connie Edwards McGaughy

        September 12, 2022 at 3:07 pm

        Hi Lena, that's a good question! I haven't prepared this recipe with tofu instead of lentils, but if I did, I would prepare the tofu following the directions in my Homemade Vegan Pot Pie recipe (see below), using the seasonings listed in the Vegan Shepherd's Pie. I would suggest using one full package of firm or extra firm tofu. Be sure to drain it well. Love to know if you give it a go!💚🥕 https://thecarrotunderground.com/vegan-entrees/easy-homemade-vegan-pot-pie/

        Reply
    2. TJ

      January 05, 2022 at 2:05 pm

      Instead of the ramekins would placing all ingredients in a big oven safe dish work?

      Reply
      • Connie Edwards McGaughy

        January 05, 2022 at 2:14 pm

        Hi TJ - Yes, definitely you can use one large baking dish. You may need to increase the bake time a bit. It is ready to remove from the oven when the filling appears to be bubbling around the edges and the mashed potatoes/cauliflower is lightly browned on top. Love to hear if you give it a go!

        Reply
    3. julie

      October 19, 2021 at 3:35 pm

      5 stars
      Soooooo delicous and so easy to make. This will be on my list to remake throughout the winter.

      Reply
      • Connie Edwards McGaughy

        October 19, 2021 at 7:07 pm

        Julie, Thanks a bunch for your wonderful comments! I'm so glad you found a cozy new recipe to enjoy during the cold winter months. Happy cooking!🥕

        Reply
    4. Kristine

      October 18, 2021 at 7:23 pm

      Could you use only cauliflower and no potatoes for the crust?

      Reply
      • Connie Edwards McGaughy

        October 18, 2021 at 7:36 pm

        Hi Kristine! I haven't tried it with this recipe, but I do think mashed cauliflower would work. You might need to adjust the baking time since I don't know how long it would take for the cauliflower to brown a bit. If you haven't made mashed cauliflower before, simply boil cauliflower florets until tender. Drain and place in a food processor or high speed blender with vegan butter, salt and pepper. You can add extra flavor with sautéed or baked garlic (not too much). Purée just until it's the consistency of mashed potatoes. Love to hear if you decide to give it a try!

        Reply
    5. Sam

      November 07, 2020 at 1:44 am

      Hi, what can I substitute for the milk( can’t do any kind of milk substitute soy, oat, rice, cashew etc), and the flour ? Thanks

      Reply
      • Connie Edwards McGaughy

        November 07, 2020 at 2:02 am

        Hi Sam! I would try vegetable broth in lieu of milk. As for the flour, if your concern is gluten allergies, I would suggest substituting with cornstarch, arrowroot, or mashed potato flakes. You'll want to make sure that whatever product you use is certified gluten-free, as some companies use shared equipment. The best way to add them is as a slurry - a small amount added to broth. You can add more as needed until the gravy is slightly thickened. Hope this helps!💚🥕

        Reply
    6. Nicole Peters

      October 07, 2020 at 6:20 pm

      Do you think I could store uncooked ramekins in the fridge for a week and cook singles in the air fryer each night?

      Reply
      • Connie Edwards McGaughy

        October 07, 2020 at 8:27 pm

        Hi Nicole - That's a really interesting question. I haven't tried storing them uncooked nor have I baked them in an air fryer. Just in case, do you have access to an oven? If so, and if this is your first time preparing this recipe, I would suggest baking one in the oven and one in the air fryer for comparison. You can always store one of the cooked ones in the fridge for later. As for storing them unbaked in the fridge, I always lean on the side of caution. I would say 3-4 days max, I wouldn't keep them a week. If you want them to last longer, you could freeze them and then thaw before baking. Love to hear how they turn out!🥕

        Reply
    7. Liz Robbins

      August 10, 2020 at 6:28 pm

      5 stars
      Excellent recipe! The beer makes it extra delicious 😋 I used cauliflower and sweet potatoes for the mash on top. It was creamy and added a touch of sweetness. Thanks for the inspiration and definitely a keeper recipe!

      Reply
      • Connie Edwards McGaughy

        August 10, 2020 at 10:13 pm

        Liz - So glad you enjoyed making the Shepherd's Pie! Sweet potatoes sound delish . . . I'm going to give that a try next time! Thank you for sharing!🥕

        Reply
    8. Laurie

      July 29, 2020 at 12:09 am

      5 stars
      I loved this Shepard’s Pie! It came out very flavorful and tasty! This is what we call a “Keeper” in our house! Yummy!

      Reply
      • Connie Edwards McGaughy

        July 29, 2020 at 12:59 am

        Laurie, I'm so happy you enjoyed your Shepherd's Pie! We love it in our house too! 🥕🌱Thanks for sharing!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Connie Edwards McGaughy, creator of The Carrot Underground vegan recipe blog.

    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

    Learn more about my story →

    Popular

    • Favorite Vegan Breakfast & Brunch Recipes
    • Vegan St. Patrick's Day Recipes
    • Vegan Valentine Sweet Treats
    • Best Vegan Game Day Snacks

    Trending

    • Congressional Bean Soup (Vegan)
    • Simple Savory Herbed Tofu
    • Orange Balsamic Roasted Brussels Sprouts (Vegan)
    • Easy Vegan Irish Soda Bread

    Recipe Roundups

    • Favorite Vegan Breakfast & Brunch Recipes
    • Vegan St. Patrick's Day Recipes
    • Vegan Valentine Sweet Treats
    • Best Vegan Game Day Snacks
     

    Subscribe for our latest recipes & FREE Vegan Shopping List!🥕

     
     
    Never miss a recipe!🥕Subscribe to our free newsletter & receive our vegan shopping list as a thank you!

     
         

    Footer

    ↑ back to top

    About

    • About
    • Subscribe
    • Contact
    • Privacy Policy
    • Affiliate Disclosure
    • Nutrition Disclaimer

    Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube
    • LinkedIn

    As Seen In

    Logos from media sites.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Carrot Underground🥕All Rights Reserved