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Pumpkin Shepherd’s Pie


This fall-inspired meatless pumpkin shepherd’s pie is a hearty vegan centrepiece for any occasion. Have it for Thanksgiving or Christmas, or bring it to a potluck. It’s a wholesome plant-based recipe that will for sure be a crowd-pleaser for a dinner party.

Meatless Pumpkin Shepherd's Pie
Vegan Pumpkin Shepherd’s Pie

What Is Shepherd’s Pie?

Shepherd’s pie is a classic American dinner recipe that’s often served during the holidays. It’s made of a meat and vegetable filling, layered in a casserole. With a layer of mashed potatoes on top. Baked in the oven to finish off for the most cozy hearty meal.

This vegan version is made with a fall spin – a meatless pumpkin shepherd’s pie. It’s a wholesome meal that will make a great centrepiece for any meal.


About The Recipe

  • Meatless | Vegan
  • Fall-Inspired
  • Great for potluck
  • Holiday-recipe

Ingredients You Need

For The Mashed Potatoes

  • Russet potatoes: Makes a great potato to boil.
  • Vegan butter: Use any butter alternative, or replace with margarine (use extra).
  • Plant milk: Oat milk makes a great dairy alternative for creamy thickness.
  • Garlic powder – or use fresh garlic cloves.
  • Pumpkin purée: Homemade or canned.
  • Water to cook

For The Meatless Filling

  • Onions
  • Garlic
  • Vegan ground beef
  • Herbs: Rosemary/Thyme
  • Flour
  • Tomato paste
  • Pumpkin purée: Homemade or canned.
  • Vegan Worcestershire sauce
  • Frozen peas & carrots
  • Corn

The Rest:

  • Olive oil
  • Vegetable broth
  • Salt & pepper
  • Oil spray
  • Pumpkin seeds/pepitas

How To Make Pumpkin Shepherd’s Pie

Step 1: Making The Pumpkin Mashed Potatoes

Peel and wash the potatoes. Cut into 1-inch cubes.
Drop into a medium pot. Top it off with cold water.
Bring it to a boil. Lower the heat.
Cook until fork-tender – about 15 minutes.
Remove from heat, and drain out the water.
Return the diced potatoes to the pot. Let stand for a couple of minutes to remove excess water.
Add in the rest of the potato ingredients (except pumpkin purée), salt & pepper, and mash them up.
Add the pumpkin purée last, and combine with a wooden spoon/spatula.

Step 2: Making The Meatless Filling

Sauté the diced onions in a large pan with oil over medium-high heat. Cook until translucent – about 5 to 7 minutes.
Add in the vegan beef. Break it up with the back of a wooden spoon. Cook for 5 to 7 minutes, until browned.
Add the herbs, spices, salt, and pepper. Stir and cook for 7 to 10 minutes, until you can smell the infused herbs.
Add the garlic and Worcestershire sauce. Stir and cook for 2 to 3 minutes, until fragrant.
Add in the flour, tomato paste, and pumpkin purée. Stir until everything is combined, with no lumps of flour or paste.
Add the broth and give it a stir.
Add the frozen peas & carrots, and the corn kernels. Stir and cook for 7 to 10 minutes, until the vegan beef is fully cooked.
Remove and set aside for later.

Step 3: Assembling The Casserole

Preheat the oven to 400 F (or 205 C).
Lightly-cover a deep oven-safe dish (or casserole) in oil spray.
Drop in the meatless filling. Carefully press down using a spatula to form into an even layer – securing the edges.
Add the pumpkin mashed potatoes on top. Spread it out into the dish, and slightly press down into an even layer.

Step 4: Bake The Shepherd’s Pie

Bake the shepherd’s pie for 25 to 30 minutes, adding the pumpkin seeds halfway.
Remove when the edges of the potatoes are slightly golden.
Let stand in the dish for 15 minutes before serving.


Step-by-Step Video

Watch this short video for the steps to see how to make this meatless pumpkin shepherd’s pie:


Expert Tips

  1. Prepare the ingredients ahead of time:
    Make the pumpkin mashed potatoes ahead of time to have ready for assembling. You can also prepare the meatless filling in advance, and have refrigerated for a few days before using.

  2. Reheating leftovers:
    Store leftover shepherd’s pie in air-tight containers (already cut up into pieces). Reheat in the microwave for 1 to 2 minutes.

FAQs

How to reheat leftovers shepherd’s pie?
Reheat leftover pieces of shepherd’s pie by placing in the microwave on high for 1 to 2 minutes. Alternatively, reheat the entire shepherd’s pie in the oven at 300 F for 10 minutes (from refrigerated casserole).

What meat alternatives to use in shepherd’s pie?
While vegan meat is the most convenient (easy-to-mimic) in replacing the traditional meat filling in shepherd’s pie, you can use many options like: diced mushrooms, TVP, tofu, among others.


More Pumpkin Recipes

Here are a few more vegan pumpkin recipes that you might enjoy:


Pumpkin Shepherd’s Pie Recipe

Hope you give this vegan recipe a try. I’m sure you’ll love it! If you do, I’d love to hear about your experience. Leave me a comment below, and rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain demeals.

Take a photo of your dish, and tag us on Instagram @demeals.ca #demeals so we can see your remake!

Pumpkin Shepherd’s Pie

Recipe by Waseem HijaziCourse: DinnerCuisine: American, VeganDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

This fall-inspired meatless pumpkin shepherd’s pie is a hearty vegan centrepiece for any occasion. Have it for Thanksgiving or Christmas, or bring it to a potluck. It’s a wholesome plant-based recipe that will for sure be a crowd-pleaser for a dinner party.

Ingredients

  • For The Mashed Potatoes
  • 6 small russet potatoes, peeled and cubed (1-inch)

  • 6 tbsp (or 85g) vegan butter – room temperature

  • 1/3 plant milk

  • 1 tsp garlic powder

  • 4 tbsp pumpkin purée

  • Cold water to cook

  • For The Meatless Filling
  • 2 medium onions, finely diced

  • 8 garlic cloves, finely minced

  • 2 x 450g plant-based ground ‘beef’

  • Rosemary/Thyme

  • 4 tbsp flour

  • 2 tbsp tomato paste

  • 2 tbsp pumpkin purée

  • 2 tbsp vegan Worcestershire sauce

  • 1 1/2 cup frozen peas & carrots mix

  • 1 can (340ml) corn, drained

  • The Rest
  • 2 tbsp olive oil

  • Vegetable broth – as needed to cook (about 1 cup)

  • Salt & pepper – to taste

  • Oil spray

  • Pumpkin seeds/pepitas

Directions

  • Making The Pumpkin Mashed Potatoes
  • Peel and wash the potatoes. Cut into 1-inch cubes. Drop into a medium pot. Top it off with cold water. Bring it to a boil. Lower the heat. Cook until fork-tender – about 15 minutes.
  • Remove from heat, and drain out the water. Return the diced potatoes to the pot. Let stand for a couple of minutes to remove excess water.
  • Add in the rest of the potato ingredients (except pumpkin purée), salt & pepper, and mash them up. Add the pumpkin purée last, and combine with a wooden spoon/spatula.
  • Making The Meatless Filling
  • Sauté the diced onions in a large pan with oil over medium-high heat. Cook until translucent – about 5 to 7 minutes.
  • Add in the vegan beef. Break it up with the back of a wooden spoon. Cook for 5 to 7 minutes, until browned.
  • Add the herbs, spices, salt, and pepper. Stir and cook for 7 to 10 minutes, until you can smell the infused herbs.
  • Add the garlic and Worcestershire sauce. Stir and cook for 2 to 3 minutes, until fragrant.
  • Add in the flour, tomato paste, and pumpkin purée. Stir until everything is combined, with no lumps of flour or paste. Add the broth and give it a stir.
  • Add the frozen peas & carrots, and the corn kernels. Stir and cook for 7 to 10 minutes, until the vegan beef is fully cooked. Remove and set aside for later.
  • Assembling The Casserole
  • Preheat the oven to 400 F (or 205 C).
  • Lightly-cover a deep oven-safe dish (or casserole) in oil spray.
  • Drop in the meatless filling. Carefully press down using a spatula to form into an even layer – securing the edges.
  • Add the pumpkin mashed potatoes on top. Spread it out into the dish, and slightly press down into an even layer.
  • Bake The Shepherd’s Pie
  • Bake the shepherd’s pie for 25 to 30 minutes, adding the pumpkin seeds halfway. Remove when the edges of the potatoes are slightly golden.
  • Let stand in the dish for 15 minutes before serving.
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