Vegan Shepherd’s Pie from Ramin Ganeshram’s Cooking with Beyond and Impossible Meat

This Vegan Shepherd’s Pie recipe is an exclusive from Ramin Ganeshram’s new cookbook Cooking with Beyond and Impossible Meat: 60 Vegan Recipes Using Plant-Based Substitutions. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

Ramin Ganeshram is an award-winning journalist, food historian and professional chef, as well as the co-author of The Art of the Perfect Sauce. Her work has notably been featured in The Guardian, NPR, Saveur, Epicurious and Bon Appétit. She lives in Connecticut with her family.


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Vegan Shepherd’s Pie

  • Author: Ramin Ganeshram
  • Yield: 4 to 6 servings 1x


This classic Irish recipe is a hearty one-dish meal that can be made ahead to be rewarmed in the oven just before serving. I like to use Beyond Beef® Crumbles because they have the texture to stand up to multiple rounds of cooking: frying, simmering and baking. The key to the fluffiest mashed potatoes is to put them through a potato ricer or food mill, if possible. Fresh peas are preferable in this recipe because they retain their bite and flavor, but frozen peas will work in a pinch.




  • 1 tsp salt, plus more to taste
  • 3 large russet potatoes, peeled
  • 2 tsp (10 g) butter or vegan butter
  • ¼ cup (60 ml) unsweetened milk or plant-based milk
  • Freshly ground pepper to taste


  • 1 tbsp (15 ml) olive oil
  • 1 small carrot, peeled, trimmed and diced small
  • 1 small onion, minced
  • ½ lb (227 g) cremini mushrooms, diced small
  • 1 clove garlic, minced
  • 1 lb (454 g) Beyond Beef® Crumbles
  • 1 tsp tomato paste
  • 1 tsp pimento
  • ½ tsp ground cumin
  • ¼ tsp allspice
  • 2 tsp (10 ml) Worcestershire sauce
  • ½ cup (120 ml) vegetable stock
  • ¼ cup (60 ml) Guinness®
  • 1/3cup (48 g) fresh peas
  • Salt to taste
  • Freshly ground pepper to taste
  • Paprika, for garnish


  1. Make the mashed potatoes: Bring 4 cups (960 ml) of water and 1 teaspoon of salt to a boil in a large saucepan and add the potatoes. Lower to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes, reserving about ¼ cup (60 ml) of the boiling water.
  2. Using a potato ricer or food mill, rice the potatoes into the pot with the remaining cooking water. Add the butter and mix well, until melted. Add the milk and salt and pepper to taste and place over low heat. Mix vigorously with a wooden spoon until the potatoes are smooth and creamy. Set aside.
  3. Make the filling: Heat the olive oil in a large, deep frying pan or Dutch oven and add the carrot. Cook for 6 to 7 minutes, or until the carrot begins to brown, then add the onion. Cook for 5 to 6 minutes, or until the onion begins to soften and become translucent, then add the mushrooms and fry until lightly brown, 4 to 5 minutes. Add the garlic and fry 1 minute more.
  4. Add the alternative meat and break it up using a wooden spoon. Brown the crumbles, mixing well with the other ingredients. Stir in the tomato paste, pimenton, cumin and allspice and cook for 1 to 2 minutes, stirring. Add the Worcestershire sauce, vegetable stock and stout and mix well. Simmer until the mixture is reduced by one-third, about 5 minutes, and then stir in the peas. Season with salt and pepper to taste and mix well.
  5. Preheat the oven to 350°F (177°C). Pour the meat mixture into an 8 x 8–inch (20 x 20–cm) casserole or Pyrex® dish. Scrape the mashed potato topping over it, smoothing over the entire surface of the filling mixture with the back of the spoon or with a tiny offset spatula. Sprinkle the top with paprika.
  6. Bake the shepherd’s pie for 15 minutes, or until the edges of the potatoes begin to lightly brown. Alternatively, you may cover the casserole with tinfoil and refrigerate overnight before baking and serving. Serve hot.


Vegan Shepherd’s Pie from Ramin Ganeshram’s Cooking with Beyond and Impossible Meat

Reprinted with permission from Cooking with Beyond and Impossible Meat by Ramin Ganeshram, Page Street Publishing Co. 2021. Photo credit: Toni Zernick.

(Click on the image above to order your copy)

About the book

Whether you’re a hardcore vegan, a longtime vegetarian or a habitual carnivore, prepare to have your mind (and your taste buds!) blown by what Cooking with Beyond and Impossible Meat: 60 Vegan Recipes Using Plant-Based Substitutions (Page Street Publishing, Co.; April 6, 2021; $19.99) has to offer. Award-winning journalist, food historian, and professional chef, Ramin Ganeshram, presents 60 meat-inspired recipes so tasty, you won’t believe they’re meatless.

Be they broiled, grilled, baked or fried, you’ll enjoy not only the incredible flavors and variety these plant-based alternatives present, but also their healthier nutritional value and adaptability to different diets. Fans of Beyond Meat® and Impossible Foodswill get amazing insight into the differences between both, as well as how versatile they can be. There is a universe of meal options beyond just making burgers.

Featuring beloved all-American dishes like Sloppy Joes and Shepherd’s Pie, as well as irresistible fare from around the world like Korean-Style Egg Rolls and Kebabs Four Ways, there’s not a single delicacy you’ll miss out on. Take a walk on the meatless side for a culinary experience you won’t soon forget.

If you loved this Vegan Shepherd’s Pie recipe, you might also like…

17 Irish Inspired Vegan Recipes for St. Patrick’s Day

Stay tuned for more exclusive recipes from Ramin Ganeshram’s new cookbook Cooking with Beyond and Impossible Meat!



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