Shepherd’s Pie (Vegan)

St. Patrick’s Day is upon us which means there’s no better time to make this deliciously comforting meal!

Be sure to watch my video for more tips and fun!


  • 4 russet potatoes, peeled and cubed
  • 6 cloves garlic (4 whole, 2 minced)
  • 1/2 cup vegan sour cream (I prefer WayFare)
  • 4 tbsp vegan butter
  • 1 cup vegan beefless broth
  • 1/4 cup oat milk
  • 2 onions, chopped
  • 1 tsp sugar
  • 1 pkg impossible ground
  • 1 bag of frozen peas and carrots
  • 2 tbsp tomato paste
  • 1 tbsp flour
  • 12 oz can of Guinness
  • Salt and pepper


  • In a large pot, add the potatoes, the 4 whole cloves of garlic and salt, cover with water and boil until fork tender (about 15-20mins)
  • Strain potatoes and garlic then add to a bowl. Add the vegan sour cream, vegan butter, oat milk, 1/2 cup of the beefless broth and about 1/2 tsp each of salt and pepper. Mix with a hand mixer until smooth but don’t over beat it. Cover and set aside
  • In a cast iron, heat some vegetable oil and then add the onions to sauté down. Once they start browning, add the sugar and let caramelize an extra couple minutes
  • Add the impossible and cook until browned and then add the frozen peas and carrots and the 2 minced garlic cloves
  • After a few minutes, add the tomato paste and flour and stir for just another minute and then add the Guinness and let boil for a few minutes
  • Add the remaining 1/2 cup beefless broth and salt and pepper and reduce until it forms a thick gravy type mixture
  • Add mashed potatoes on top and spread around, then bake in a 375°F oven for about 20-25 minutes
  • Enjoy!

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