Vegan Shepherd’s Pie

This classic dish gets a vegan makeover in the form of a hearty and easy vegan Shepherd’s pie, topped with fluffy potato mash and filled with seasonal veggies. 

Vegan Shepherd's Pie

Vegan Shepherd’s Pie

 Recipe by Zhoro Apostolov
Serves: 4-6 | Prep time: Cook time: Total time: 


  • 500g potatoes
  • 100g green peas
  • 1 onion
  • 2 cloves of garlic
  • 2 red chilies
  • 2 leeks
  • 200g tinned chopped tomatoes
  • 100g carrots
  • 150g mushrooms
  • 50ml maple syrup
  • 1 Tbsp of plain flour
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp oregano
  • Sprig of fresh parsley
  • Salt and pepper (to taste)
  • 200ml water


  1. Cut the potatoes into smaller cubes and boil for around 20-30 minutes until soft.
  2. Mash the potatoes and season with salt and pepper. If necessary, add some of the boiling water to help make the mash silky.
  3. Set aside and start cooking the delicious vegetable stew that goes underneath.
  4. Start by frying the onions, garlic, and leeks for about 5 minutes.
  5. Add the carrots, mushrooms and the red chilies, and season with all of the herbs.
  6. Cook for another 5 minutes and then add the chopped tomatoes, flour, 200 ml of water and the maple syrup.
  7. Lower the heat and cook for 20 minutes until it thickens.
  8. Transfer the stew to a baking tray and cover with the potato mash.
  9. Bake in the oven for 15 minutes, until the crust forms on top and it’s golden brown.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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