Whether you call it vegan shepherd’s pie, vegan cottage pie, or vegan hachis parmentier, this easy and delicious gluten-free vegan recipe will delight you! Made entirely with shelf-stable products, the majority of which we get from Costco, this is a perfect recipe to make from things you have on hand in your pantry (and so it is both a ‘quarantine recipe’ and a ‘Costco recipe’).
The cool thing about vegan shepherd’s pie (which is what we call it) is that it’s a great way to use up left over vegetables (although you don’t have to have leftovers to make this!) In all honesty, we came up with this recipe because we had some leftover corn and leftover peas, which you can see in our shepherd’s pie in the picture down at the bottom.
The other cool thing about our recipe is that, as we mentioned, it uses all shelf-stable products. For example, the mashed potato topping is actually made with a carton of Idaho Spuds brand dried hashbrown potatoes, rehydrated, and an envelope of Earthly Choice cauliflower rice. We get both of these items from Costco, but you can pick them up anywhere, including on Amazon (the potatoes here and the cauliflower here), or you can use leftover mashed potatoes (see? Using up leftovers again!), or make your own from fresh potatoes. Note that you don’t even need to use the cauliflower rice for the mashed potatoes, but you do need cauliflower rice for the ‘meat’.
Note that you will need a food processor to make the ‘meat’.
Our Vegan Shepherd’s Pie Recipe
Anything and everything in this recipe can be made ahead of time, and then assembled just before you put it in the oven, if you like. Or heck, make the whole thing ahead of time, stick it in the fridge, and take it out and bake it whenever you are ready.
For the Mashed Potato Topping
1 carton Idaho Spuds
1 envelope (or one cup) cauliflower rice
2 cartons Idaho Spuds
2 cups mashed potatoes
Optional: up to 2 Tablespoons vegan butter
For the ‘Meat’
1 envelope or 1 cup cauliflower rice (we get ours from Costco)
1 4-ounce can sliced mushrooms, drained (we get ours from Costco)
1/4 cup walnuts (we get ours from…wait for it… Costco)
1/4 diced onion (optional)
3 Tablespoons Bragg’s Liquid Aminos (ok to sub tamari or soy sauce)
1 teaspoon vegan Worcestershire sauce (we love Annie’s brand, available on Amazon here)
Optional: 1 Tablespoon tomato paste
Oil for sautéing
Whatever vegetables you want to put in there, whether left over, or canned, or whatever. We use half a can of corn, and half a can of peas (both drained).
Salt to taste
Pepper to taste
Optional seasonings: 1 teaspoon of any or all of parsley, rosemary, thyme (anyone else hearing Simon & Garfunkel in their heads?)
Paprika for garnish
Preheat oven to 400°.
Make the mashed potatoes
Rehydrate the dried potato shreds according to directions. Dump the potato shreds in a bowl, add the cauliflower rice (if using), and mash it, adding a bit of vegan butter if you like. If the mixture is too thick, add a bit of plant milk or water. You can use a mixer, or a food processor for this (but if using a food processor be very careful, and just pulse it, as overprocessing potatoes can cause them to become a sticky mess best suited to use as wallpaper paste).
Make the ‘meat’
Put your ‘S’ blade in your food processor, and dump all of the ‘meat’ ingredients except the oil into the bowl of the food processor. Pulse the mixture until it has the texture of ground beef. (To pulse something means to turn it quickly on and off, not having it on constantly; some food processors have a pulse button).
Heat the oil in a frying pan and sauté the ‘meat’ mixture over medium heat until fully cooked and starting to brown; this will take about 15 minutes.
Vegan Ground Beef
Assemble your vegan shepherd’s pie!
Lightly grease a 2-quart casserole dish. Put all the ‘meat’ in and smooth it into a single flat layer.
Next layer your vegetables on top of the ‘meat’ (you can either mix the vegetables together first, or add them in separate layers, your choice).
Top with the mashed potatoes, and finish by sprinkling paprika on top (optional but it does make for a lovely presentation).
Now bake that sucker!
Put uncovered in your pre-heated oven and bake for 30 – 40 minutes, until the mashed potatoes just start to brown in spots.
Remove from oven and let cool for 10 minutes, and serve.
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