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    Home > Global Vegan Recipes > Vegan Irish Recipes

    Vegan Irish Shepherd's Pie

    Posted: Mar 4, 2018 ยท Updated: Mar 12, 2022

    Jump to Recipe Pin Recipe
    Vegan Irish Shepherd's Pie - HolyCowVegan.net
    This vegan Irish Shepherd's Pie has a savory, delicious base of lentils, mushrooms and more vegetables topped with creamy, velvety mashed potatoes that bake up all crusty on this top.ย A vegan, gluten-free, nut-free recipe.
    A slice of savory vegan lentil shepherd's pie with a base of lentils and mushrooms topped with a creamy layer of potatoes on a white plate with two forks

    May the luck of the Irish rub off on you with this delicious vegan Irish Shepherd's Pie.

    Just in time for St. Paddy's Day, here's a protein-rich, flavorful, meatless version of a classic recipe that's going to make you grab the baking dish and lick every last bit off. And you'll feel really lucky too, because this is not a pie dripping with animal fat that's going to hug your hips until the day you die. Instead, it is hearty and healthy and full of that veggie goodness I know your heart craves.

    I wanted a filling for the pie that was meaty and protein rich, so I went with three ingredients I knew would do the trick: mushrooms, lentils and tempeh. Everything but the lentils get minced really fine, so if you have family that won't eat tempeh or mushrooms, or both, this is a good way to pull one over them. And they'll thank you for it.

    A baking dish of vegan shepherd's pie with a potato crust and sprigs of mint

    Also into the filling went some celery and carrots and peas, and a melange of herbs and seasonings. None of it is too fancy-- you probably have everything you need in your pantry. And over all of this goodness went a thick layer of vegan mashed potatoes so waist-friendly that the spud'll be your best friend again.

    A front view of vegan Irish shepherd's pie in a brown baking dish topped with a sprig of mint

    If you're doing a potluck for St. Paddy's Day, this is the perfect recipe to bring along. It travels easily, and trust me, every other cook there will be just a little green.

    I am enjoying these days of still being able to turn on the oven without having to turn on the exhaust fan. March is a magical time, isn't it? The sun is out oftener than he has been the last few months, there's a nip in the air but not so much that you want to huddle up indoors all the time, the tiny little flowers and leaves pushing out of the ground make you want to grab that imaginary skirt and twirl...

    And oh, look closely: there might even be a lucky little leprechaun hiding behind that double rainbow in the sky.

    Now for that vegan Irish Shepherd's Pie.

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    Irish Shepherd's Pie
    Irish Shepherd's Pie

    Vegan Irish Shepherd's Pie

    This vegan Irish Shepherd's Pie has a savory, delicious base of lentils, mushrooms and more vegetables topped with creamy, velvety mashed potatoes that bake up all crusty on this top.ย A vegan, gluten-free, nut-free recipe.
    5 from 8 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main
    Cuisine: Irish
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Irish Shepherd's Pie
    Prep Time: 20 mins
    Cook Time: 45 mins
    Total Time: 1 hr 5 mins
    Servings: 12 servings
    Calories: 332kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 8 oz smoked tempeh, very finely chopped
    • 2 cups canned brown lentils (or cooked, drained)
    • 12 cremini mushrooms (minced)
    • 1 medium onion (finely chopped)
    • 1 tablespoon garlic (minced)
    • 2 stalks celery (finely chopped)
    • 2 medium carrots, (finely chopped)
    • 1 cup green peas
    • 2 tablespoon Irish whiskey (optional)
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon thyme (chopped. If using dry thyme use 1 tsp)
    • 2 tablespoon mint (chopped. If using dry mint use 1 to 2 tsp)
    • 3 tablespoon tamari
    • ยฝ teaspoon paprika
    • ยฝ teaspoon cayenne
    • 2 teaspoon dijon mustard
    • Salt and ground black pepper to taste

    For mashed potatoes

    • 12 Yukon gold potatoes (boiled in their jackets until tender, then peeled and mashed)
    • 1 tablespoon extra virgin olive oil
    • ยผ cup nondairy milk (almond, soy, rice and hemp milk will all work)
    • Salt and ground black pepper to taste
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    Instructions

    • Make the mashed potatoes by mixing together the potatoes, olive oil, almond milk and salt and ground black pepper. Set aside.
    • Heat the oil for the filling in a saucepan. Add the onions, celery. peas and carrots and the minced garlic. Add salt and a good pinch of ground black pepper. Saute until the onions turn translucent.
    • Add the mushrooms and tempeh and the whiskey. Saute, stirring frequently, until the liquid has evaporated.
    • Add the tamari, mustard, thyme, mint, paprika, cayenne and some ground black pepper. Mix well, then add the lentils.
    • Cook until most of the moisture has evaporated. Add salt.
    • Oil a baking dish (I used an oval one that's 10 inches long). Spoon the lentil-tempeh filling into the dish.
    • Layer on the mashed potatoes evenly. When you're done, run the tines of the fork through the top of the potatoes to give it a pretty, traditional look.
    • Spray the top with some oil. Preheat an oven to 400 degrees Fahrenheit and bake the Shepherd's Pie for 25 minutes.
    • Serve hot.

    Nutrition

    Calories: 332kcal | Carbohydrates: 56g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 1314mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1996IU | Vitamin C: 43mg | Calcium: 88mg | Iron: 5mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. geisoncruz

      March 09, 2018 at 11:28 pm

      Un peu comme le tofu, le seitan ou encore le tempeh.

      Reply
    2. haydenschools

      March 06, 2018 at 5:45 am

      I can"t believe how perfect this is! My husband LOVES potatoes and I"ve been trying to think of new ways to make tempeh. This is awesome! Definitely pinning and trying this soon!

      Reply
    3. Ashley

      March 05, 2018 at 12:43 am

      This looks so comforting and delicious! Love all the ingredients in here. ?

      Reply
    4. Nora

      March 05, 2018 at 12:09 am

      I was wondering what I could prepare for St. Patrickโ€™s Day, as I no longer will eat boiled dinners. This looks delicious and I thank you! Erin go braugh! โ˜˜๏ธ

      Reply
    5. Marc

      April 02, 2016 at 1:02 am

      Hi Vaishali,
      What can I use instead of tempeh? Just don't like it! You are my favorite and I always look through your recipes for inspiration.

      Reply
      • Vaishali

        April 02, 2016 at 2:38 am

        Hi Marc, thanks for your kind words! Just skip the tempeh, substitute with more lentils, or use tofu if you like it. Hope you try! ๐Ÿ™‚

        Reply
    6. Minnie@thelady8home

      April 10, 2015 at 5:42 am

      That looks too tempting and inviting. Very very delish recipe.

      Reply
    7. Meena

      March 19, 2015 at 4:14 pm

      5 stars
      hello Vaishali,
      Tried this recipe today with Seitan instead of Tempeh. We upped the spices and followed your recipe to the T. We absolutely love it ๐Ÿ™‚

      We can't thank you enough for posting these recipes. Know that through this blog, you're inspiring people to eat healthy and also introducing us folks to new protein resources that we vegetarians find it hard to find in our diets.

      Thanks and God Bless
      Meena.

      Reply
      • Vaishali

        November 09, 2016 at 7:24 pm

        Thanks for your kind words, Meera. So glad you loved it. ๐Ÿ™‚

        Reply
    8. Vaishali Honawar

      March 16, 2015 at 11:22 am

      Hi Mario, that's so wonderful to hear. Thanks for the feedback, and a very happy St. Patrick's Day to you! ๐Ÿ™‚

      Reply
    9. Mario

      March 16, 2015 at 4:13 am

      5 stars
      Vaishali,
      Great recipe! My family couldn't stop eating the leftover ingredients out of the pan while the pie was cooking. Thanks!

      Reply
    10. Scott

      March 15, 2015 at 5:37 pm

      I assume you are to add the tempeh in step #3... ๐Ÿ˜‰

      Reply
      • Scott

        March 15, 2015 at 7:23 pm

        5 stars
        Actually had this sitting on my computer for two days before I made it and never refreshed the page. I was right though! Thanks for the recipe. The family loved it!

        Reply
        • Vaishali Honawar

          March 16, 2015 at 11:20 am

          Scott, so glad you tried, and even happier your family loved it. Thanks for letting me know! And a happy St. Patrick's Day to you. ๐Ÿ™‚

          Reply
    11. The Vegan Junction

      March 15, 2015 at 2:22 pm

      What an excellent recipe, and perfect timing! I really like lentil-shepherd's pies. And you can't go wrong with mushrooms, peas and carrots. ๐Ÿ˜‰ Ooh, and mint too!

      Reply
      • Vaishali Honawar

        March 15, 2015 at 4:03 pm

        Thanks, TVJ. ๐Ÿ™‚

        Reply
    12. Gluten Free Vegan Pantry

      March 15, 2015 at 9:48 am

      This looks sooo tasty! The whisky is optional haha.

      Reply
      • Vaishali Honawar

        March 15, 2015 at 4:02 pm

        ๐Ÿ™‚ Yes, although it's never optional in my home.

        Reply
    13. Andrew Romanelli

      March 14, 2015 at 11:14 am

      I'm definitely making this on Tuesday. I've tried seitan corned beef and cabbage, and I'm just not a fan of seitan.

      Two questions: when do you put the tempeh in? Is it sautรฉed? And what about the peas? How much and when?

      I love your blog!

      Reply
      • Vaishali Honawar

        March 14, 2015 at 11:52 am

        Thanks for your kind words, Andrew, and so glad you're planning to try! Tempeh goes in with mushrooms, and peas with carrots. Added now! ๐Ÿ™‚

        Reply
    14. Jacqui

      March 14, 2015 at 9:26 am

      Did I miss where you added the tempeh?

      Reply
      • Vaishali Honawar

        March 14, 2015 at 11:50 am

        Added!

        Reply
        • Ashwin Soni

          March 04, 2018 at 1:44 pm

          5 stars
          Sounds yummy - will definitely try!

          Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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