Vegetarian Shepherd's Pie

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A serving of shepherd’s pie with ground meat, vegetables, and mashed potato crust on a white plate.

Golden potato topping meets tofu in this St. Patrick’s Day vegetarian shepherd’s pie

Course Main, Main Course

Cuisine Irish, vegetarian

Keyword Vegetarian Shepherd's Pie

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 145kcal

Author Ksenia Prints

Equipment

Ingredients

Tofu Filling:

1 tablespoon olive oil
1 large onion diced
2 carrots peeled and diced (~1 cup)
2 cloves garlic minced
2 blocks 14–16 oz each extra-firm tofu, pressed and crumbled
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ cup frozen peas
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
1 tablespoon nutritional yeast optional
1 cup vegetable broth
Salt and black pepper to taste

Potato Topping:

2 pounds potatoes peeled and quartered (Russet or Yukon Gold)
4 tablespoons vegan butter or olive oil
½ cup plant milk oat, almond, or soy
Salt and black pepper to taste
Paprika for garnish

Instructions

Place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and mash them with vegan butter and plant milk until smooth. Season with salt and pepper. Set aside.
Preheat your oven to 400°F (200°C).
Press the tofu to remove excess moisture: wrap in clean kitchen towels and place something heavy on top for 15-20 minutes.
Heat olive oil in a large skillet over medium heat. Add the onion and carrots, and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute.
Crumble the pressed tofu into the skillet with your hands, creating a texture similar to ground meat. Cook for 5-7 minutes until it begins to brown slightly.
Stir in the thyme, rosemary, tomato paste, soy sauce, and nutritional yeast (if using). Cook for a few minutes.
Pour in the vegetable broth and bring to a simmer. Let the mixture cook until slightly thickened, about 10 minutes. Stir in the frozen peas and season with salt and pepper to taste.
Transfer the tofu filling to a baking dish. Spread the mashed potatoes on top, creating a seal around the edges to prevent the filling from bubbling up.
Use a fork to create ridges on the mashed potatoes, which will help them brown. Sprinkle with a little paprika for color.
Place the baking dish in the preheated oven and bake for about 25 minutes, or until the top is golden brown and the edges are bubbling.
Let the Shepherd's Pie cool for a few minutes before serving.

Nutrition