Hearty Shepherd’s Pie

Photos by: Abirami Gunasekaran @limelightpix

  • 20 min

  • 60 min

  • 80 min

    Total time
  • 4

  • Easy

  • 15


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Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 1 lb potatoes peeled and diced
  • 3 tbsp plant-based sour cream*
  • ⅔ cup plant-based cheddar cheese*
  • 3 tsp earth balance butter*
  • 3 tbsp shallots, finely chopped
  • 1 tsp all purpose flour
  • ⅔ cup Vegetable stock
  • ⅓ cup onion, diced
  • 12 oz Hungry Planet Beef™ Plant-Based GroundBuy Now
  • ¼ cup tomato puree
  • ⅓ cup yellow corn, frozen
  • ⅓ cup peas and carrots, frozen
  • 1 tsp thyme
  • 2 tsp parsley, chopped
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Preheat oven to 375°F. Boil potatoes in salted water until tender, about 10 minutes. Drain.

  • Step 2.

    Stir together sour cream, cheddar cheese, and salt and mix into potatoes. Using a potato masher or mixer, combine all ingredients to make mashed potatoes. Cover and set aside to use in step 6.

  • Step 3.

    To prepare the vegan brown sauce, melt butter in a saucepan, saute the shallots and garlic until soft. Add flour, stir smooth and cook for 2 minutes. Whisk vegetable stock into flour mixture until smooth. Add salt and pepper and simmer for 5-7 minutes.

  • Step 4.

    To prepare the Hungry Planet Beef™ filling, melt vegan butter in a large skillet, and saute onions until golden.

  • Step 5.

    Increase heat to medium-high and add Hungry Planet Beef™. Saute until browned.

  • Step 6.

    Stir in tomato puree, corn, peas & carrots, thyme, chopped parsley, pepper, salt and vegan brown gravy. Simmer for 15 minutes. Ladle mixture into 9” x 13” casserole. Top beef mixture with mashed potatoes kept warm from step 2.

  • Step 7.

    Bake in preheated oven at 375°F for 30-40 minutes or until heated thoroughly.

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