Vegan Shepherd’s Pie

Vegan Shepherd’s Pie: A hearty shepherd’s pie that satisfies your Irish craving without all the added calories. This can be made vegan or vegetarian.

Vegan Shepherd's Pie | Britt's Blurbs #recipe #dinner #stpatricksday #healthy

Top of the mornin’ to ya! Ahh St. Patrick’s Day. I’m quite partial not only because I’m part Irish but because it’s my dad’s birthday. He had me convinced when I was younger that he was a leprechaun because of it. Something pretty awesome to think about when you were a little kid. Now if only he really did hide a pot of gold for me…

Growing up it was always a tradition that we would have corned beef and cabbage on his birthday… followed by German chocolate cake. I mean that makes sense right?! His favorites, his call.

Well this year since I’ll be away from my family on this holiday I thought I’d do my own spin on a tradition. Instead of corned beef & cabbage I was dreaming up some shepherd’s pie! Something hearty and Irish that I could quickly heat up…. healthy “Britt’s Blurbs” style. Of course. I’ll actually be travelling on St. Patrick’s Day so I’ll make sure to do my foodie celebrating this weekend.

Vegan Shepherd's Pie | Britt's Blurbs #dinner #recipe #healthy #stpatricksday #vegan

I think I might need to add this dish into my weeknight dinner rotations from here on out. It was SO good. It’s packed with vegetables, protein in the lentils and NO mashed potatoes! <– WHAT?!

Yep. Cauliflower Mashed “Potatoes” instead people. It’s THE best thing ever. Even a die-hard mashed potato fan can’t really tell the difference.

I love that the cauliflower mashed “potatoes” gets nice n’ crispy on this as you spoon through to the hearty, veggie mixture underneath!


Vegan Shepherd’s Pie

Vegan Shepherd’s Pie: A hearty shepherd’s pie that satisfies your Irish craving without all the added calories. This can be made vegan or vegetarian.

  • Author: Britt's Blurbs
  • Prep Time: 35
  • Cook Time: 28
  • Total Time: 1 hour 3 minutes


  • 1 cup cooked lentils
  • 1 tbsp. EVOO
  • 1 celery stalk-diced
  • 1/4 cup diced onion
  • 2 gloves garlic
  • 1 cup diced mushrooms
  • 2 cups frozen veggie mix
  • 2 tbsp. flour
  • 1 1/2 cup vegetable broth
  • 1 tsp. Worcestershire
  • 1 small to medium cauliflower
  • 1/8 cup shredded vegan cheese (or Parmesan if not making it vegan)
  • Black Pepper
  • Sea Salt


For the mashed cauliflower topping

  1. Cut cauliflower into small florets.
  2. Place in a steamer in a pot with about an inch of water.
  3. Steam for 8-10 minutes.
  4. Remove cauliflower and place in a medium bowl.
  5. Sprinkle vegan cheese over the top to melt and season with black pepper & sea salt.
  6. Use an emulsifier to mash the cauliflower and mix in the vegan cheese (or Parmesan cheese if you’re not making this dish completely vegan.)
  7. Set to the side.

For the filling

  1. Heat a high-sided skillet pan on medium-high heat.
  2. Add EVOO.
  3. Once hot, add onions and garlic.
  4. Cook for 2 minutes.
  5. Add mushrooms and celery. Cook for 2-4 minutes.
  6. Add frozen vegetables. Cook for 2-4 more minutes.
  7. Add vegetable broth, flour and Worcestershire sauce.
  8. Stir continuously.
  9. Cook until liquid is mostly cooked down and gravy is formed. (You’ll want a thick gravy).
  10. Add filling to either individual ramekin dishes or a square bake pan.
  11. Top with mashed cauliflower.
  12. Bake for 20 minutes.
  13. After the 20 minutes, turn the broiler on and broil for 5-8 minutes or until top is browned and crispy.
  14. Serve warm!


  • Serving Size: 6
  • Calories: 210
  • Sugar: 2
  • Sodium: 301
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 34
  • Protein: 13
  • Cholesterol: 0

The shepherd’s pie can either be baked in individual ramekin dishes or one large baking dish. Just use a large spoon to scoop it out and serve once it’s finished!

For all ye Irish adults, serve this with a nice cold Guinness!

Vegan Shepherd's Pie | Britt's Blurbs #recipe #dinner #stpatricksday #healthy


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