Vegan Shepherd’s Pie with Gravy

by Angela (Oh She Glows) on March 17, 2011

Happy St. Patrick’s Day! Mug

I’m very happy to announce that we raised $7,234 dollars (and climbing!) for the Japan Disaster Fundraiser!! I am absolutely blown away and touched by your generosity. I never dreamed that this much money was possible in just over a day’s time. This money is going to help many in need!

I’m currently working on the Excel document for the giveaway (it’s taking me longer than planned!) and I will be sure to update this post later today when I have the winners selected, so be sure to check back.

UPDATE: The winners can be found on this page.


To me, St. Patty’s Day is the final hurrah of comfort food for the Winter season. Spring is right around the corner (4 days, but who’s counting?), and after today, we will gradually shift to lighter fare in hopes that the weather follows suit.

We are actually being blessed with beautiful Spring weather too! I’m hoping the snow will be gone by tomorrow.


But, today, it’s all about the warm comfort food to bid farewell to Old Man Winter.

Last night we paid tribute to our Irish roots with this delicious vegan shepherd’s pie with gravy. I wonder what our Irish relatives would think of a vegan shepherd’s pie? I’ll have to make it for them if we make it to Ireland this year! Eric was actually happy to have a vegan version because he is not a fan of ground meat, which is traditionally used in this dish.

It was not only the first time I have made a vegan version of this classic dish, but it was also the first time I have ever made a shepherd’s pie, period! It turns out that it isn’t so scary after all, unless of course you are afraid of using a knife. I’m not going to sugar coat this, this recipe requires a lot of peeling and chopping so be warned.

But, it was worth the effort, resulting in an extremely comforting and delicious dish.



Vegan Shepherd’s Pie with Gravy

Adapted from Choosing Raw.

Yield: 6 generous servings


Mashed Potatoes

  • 3 lb. potatoes (I used a bag of organic red potatoes), peeled and chopped
  • 2 tbsp Earth Balance, or equivalent
  • 1/3 cup + 2 tbsp non-dairy milk (I used soy)
  • 1 tsp kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 1/2 tsp garlic powder


Vegetable Filling:

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled & small dice
  • 2 parsnips (or other root vegetable), peeled & small dice
  • 4 celery stalks, small dice
  • 1 cup, full sodium vegetable broth (or more as needed)
  • 1/4 cup red wine (or more broth)
  • 2 tsp dried thyme
  • 1/2 tsp Italian seasoning
  • 1/2-3/4 tsp kosher salt, to taste + black pepper
  • 3 tbsp flour (I used whole wheat)


Suggestion: Serve with All-Purpose Vegan Gravy


1. Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.

2. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.

3. When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.

4. In a small bowl, whisk together the liquid ingredients (broth, red wine (optional), thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

5. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! I suggest serving this with  All-Purpose Vegan Gravy. Makes 6 generous servings.


I adapted this recipe from the lovely Gena over at Choosing Raw. Her version is a bit different than mine, using mushrooms, so be sure to check out her recipe too! I didn’t have any mushrooms on hand (grocery store was out of them!), so I made do without.


Again, lots of chopping for this recipe…but keep your eye on the prize! You could always make this process go faster by using a food processor too.


Add the the oil, onion, and garlic into the skillet and cook for about 5 minutes on low heat.

IMG_2808 IMG_2815

Now add in the carrots, parsnips, and celery and cook on low for about 10 minutes or so.


Make the boozy broth. It wouldn’t be a St Patty’s Day meal with out a little booze!


After mixing the seasonings, flour, broth, and wine together in a bowl, add it into the veggie mixture and cook on medium for another 10 minutes. Add salt and pepper to taste.


Meanwhile, make the mashed potatoes and set aside.

IMG_2824 IMG_2826

By this point, your veggie filling will have thickened up nicely. It shouldn’t have too much liquid in it at this point. If for some reason your mixture is dried out, you can add a bit more broth as needed.


Pour it into a 2.5 quart/2.3 litre casserole dish.


Spread mashed potatoes on top and garnish with paprika, Thyme, and black pepper.


Bake for about 35 minutes, until golden, at 425F. The veggie mixture will bubble around the edges!


And it will be SUPER HOT, so please cool for about 10-15 minutes before serving…tongues will burn. Trust me on this one. ;)


I highly recommend making the vegan gravy to go along with it as it complemented this dish really well.


I think this was a good first attempt at making a vegan shepherd’s pie. When I make it next time, I might add in a layer of my ‘veggie meat’ made with mashed beans, chopped walnuts, and seasonings, similar to the one used in my taco salad. I think it would give it a great texture!


Tonight we enjoy leftovers!


I’ll leave you with some fun Irish proverbs to kick off St. Patty’s Day…

Never bolt the door with a boiled carrot. (hahah)

Man is incomplete until he marries. After that, he is finished.

It is sweet to drink but bitter to pay for.

Don’t break your shin on a stool that is not in your way.

If you dig a grave for others, you might fall into it yourself.

May you live as long as you want, and never want as long as you live.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

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{ 197 comments… read them below or add one }

Anna @ Newlywed, Newly Veg March 17, 2011 at 8:35 am

Awesome job on the fundraising!!!!

This looks like the perfect way to celebrate St. Patty’s Day!


maria @ Chasing the Now March 17, 2011 at 8:45 am

Thank you so much for the fundraiser for Japan. I am currently living in Japan and really appreciate the effort to help the people suffering over here. It’s a horrible situation.


Stacy @ Every Little Thing March 17, 2011 at 8:46 am

Awesome fundraising! You rock!

Looks like a yummy way to celebrate :)


[email protected] Sweet Life March 17, 2011 at 8:47 am

Beautiful photos, as always. I’m so glad the snow is melting away!


Kath (My Funny Little Life) March 17, 2011 at 8:48 am

Wow, your fundraising is great! I’m so happy about the solidarity of the people, that means so much! :)


Lesley Lifting Life March 17, 2011 at 8:48 am

That’s an awesome amount of money in one day!!

The weather is getting nicer here as well, and I’m loving it :] Spring is in the air!


Jennifer @ March 17, 2011 at 8:49 am

The shepherd’s pie looks amazing! I love having a veggie alternative to the traditional version. Love the proverbs! Fun! :)

Happy St. Patty’s Day!


Angela @ Eat Spin Run Repeat March 17, 2011 at 8:50 am

WOW. You never cease to amaze me – both with the fundraiser and with this Shepherd’s Pie!! Congratulations on absolutely SMASHING your goal Ange!! That’s fantastic! And this recipe sounds great – Bookmarked!


Emily March 17, 2011 at 8:50 am

Hi Angela,
Wow is all I have to say on the great job of raising so much money!
As a kid my mom would always make Shepherd’s pie but she would put a layer of mashed potatoes on the bottom (helps keep the center filling in place) followed by the center filling and then another layer with mashed potatoes!
Love your blog and recipes!

Keep up the amazing work


Angela (Oh She Glows) March 17, 2011 at 8:54 am

oh that is a great idea!


Holly @ Couch Potato Athlete March 17, 2011 at 8:55 am

I love those quotes! Especially this one: Man is incomplete until he marries. After that, he is finished. :)

Angela you should be so proud of your fundraising efforts! Thanks again for putting that all together. It is amazing what can be done!


jenna March 17, 2011 at 8:59 am

:) i can’t wait to make this!! I have been dying for a vegetarian version of this recipe!! it looks amazing… someone who doesn’tLOVE meat I love dark brown gravy!! I’m going to have to try your recipe b/c it looks perfects!!!! what a cozy dinner!


britt will be fit March 17, 2011 at 9:00 am

great job on the fundrasing!


britt will be fit March 17, 2011 at 9:01 am

opps fundraising


Katie @ Nourishing Flourishing March 17, 2011 at 9:09 am

Congratulations on the fundraiser! It’s a mild comfort to see that some good can still come out of such a devastating situation. Thank you for putting it together. (I think my husband would actually love the shepherd’s pie!)


Moni'sMeals March 17, 2011 at 9:11 am

Angela, this is a HUGE Deal! Look at the influence you make on the world!! You should feel SO PROUD!
That is so amazing and makes my heart melt. :)


So does this Vegan Shepard Pie, bless you. :) :)
Happy St. Patti’s!


Jenny March 17, 2011 at 9:15 am

This looks great! I love the amount of veggies in this:)


Lisa March 17, 2011 at 9:21 am

Did you get the special today for 40% off wheatgrass @ AmazingGrass? Good St.Patty’s present. Thank you for your fundraising efforts.


Marit March 17, 2011 at 9:30 am

Great veganizing done there!
It should be easy enough tho as there should be lots and lots of veg in this dish.
for a richer flavour you can also add chopped tomatoes (tinned) to your filling, and as a side serve warm butter beans.
I can’t have sheperds pie without butter beans… doesn’t taste right without them!
Silly question:
How do you maintain your iron levels?
I have been diagnosed as severly anemic since reducing my meat intake and they will not let me donate blood untill i’ve got it up again to what the bloodbank nurse called a “more normal, if not high, level…”.
It might seem like a silly reason to eat meat but blood donoring is very important to me…


PS: Are you interested in a very special full fibre super-healthy sourdough bread-recipe?
Mine is not a food-blog as such and i think it would fit better in with your stuff..


Angela (Oh She Glows) March 17, 2011 at 9:38 am

I take an iron supplement (as suggested by my doctor) and I also eat iron rich foods as much as possible, like spinach, dried fruit, lentils, etc and I try to get protein powder and non dairy milk fortified with iron too. It also helps with absorption to have your iron rich foods with vitamin C. I would suggest talking to your doctor and having some blood tests taken so he/she can determine what would be best for your body. Goodluck!


Alaina March 17, 2011 at 9:34 am

That is amazing with the fundraiser! So glad I could help out.

I love shepard’s pie; this version looks so good! :-)


Peggy @ March 17, 2011 at 9:38 am

Fantastic job on the fundraiser, and the recipe looks great too!


Heather @ Health, Happiness, and Hope March 17, 2011 at 9:50 am

HUGE congrats on raising that much money Angela! That’s wonderful and so impressive!!!

Loving the comfort food. Happy St. Patrick’s Day!



stephie March 17, 2011 at 9:51 am

Congrats on the amazing fundraising effort – you are such a good person :)

I make a dish similar to this quite often at home, but always add a tin of beans or lentils to the veggie mixture for protein and texture. I love the idea of serving it with vegan gravy! Yum!!


Amber K March 17, 2011 at 9:59 am

I had no idea what Shepherd’s Pie even was, but your version looks delicious!!


Baking 'n' Books March 17, 2011 at 4:01 pm

Say what?! You must try! :)

Can you use Sweet potatoes? Or even cauliflower do you think? (I’ve heard of doing that before…)

Huge congrats on the Fundraising – shows your “pull” at OSG!! I feel badly for not donating HERE, but I’ve already donated twice on my own at local places, and, well…my budget is tight. That’s horrible given they have nothing, but I guess you can only do what you can.


Angela (Oh She Glows) March 17, 2011 at 4:07 pm

Yes I think either would work!

Thanks for your congrats and for your contributions! It all goes to the same place :)


Andrea B. @ Vegvacious March 17, 2011 at 10:04 am

Congrats on your amazing fundraiser!!

That Shepherd’s Pie looks to die for ~ I can’t wait to try it!


Light Delight with TouTou March 17, 2011 at 10:12 am

Yah Shepherds pie!!! I love it, and this vegan version looks even more delicious than the lamb one!


Becky M March 17, 2011 at 10:17 am

I just wanted to say that I love your blog. All the recipes that I have tried have been truly awesome. When are you going to put out a cookbook :)


Angela (Oh She Glows) March 17, 2011 at 10:33 am

Thank you!


Rona March 17, 2011 at 10:17 am

thank you so much for your brilliant fundraising! I consider Japan to be my second home as I lived there for a few years. Thankfully my friends are safe but it breaks my heart to see all the devastation.


Heather (heathers dish) March 17, 2011 at 10:18 am

I love shepherds pie but you really had me at gravy! Yum :)


Allison March 17, 2011 at 10:20 am

Way to go everyone on the fundraising!!


Emily @ One Sweet Vegan March 17, 2011 at 10:23 am

I love Shepherd’s Pie. We’re eating it tonight. I can’t wait! :-)


Maria @ Oh Healthy Day March 17, 2011 at 10:26 am

Shepard’s Pie is one of my favorite dishes! There’s something about baking mashed potatoes that is so very right! Happy Saint Patty’s Day. I’m going to go put on a green shirt now. Totally forgot until I read it here!


Charlie March 17, 2011 at 10:28 am

I LOVE shepherd’s pie but most vegetarian recipes don’t inspire me (and I don’t want to use fake meat). Yours looks soooo yummy! Need to try :).

Congrats on the fundraiser!


amber @ omnomivore March 17, 2011 at 10:29 am

saskatchewan got hit with one last hurrah of snow last night. the boyfriend is digging the car out as i type this. boo.

this recipe looks fantastic. ive always been a shepherd’s pie fan, but have never tried a vegan version. this really interests me.


[email protected] DiVa DiSh March 17, 2011 at 10:33 am

That look so yummy! I bet its super filling! I am excited to try that gravy, because I have been looking for one. And I am SOO proud of the $ you raised for JAPAN! Your truly amazing!


Ashley March 17, 2011 at 10:42 am

I made a vegan shep pie last year and it was amazing. This looks even better! It’s not easy to make brown gravy/sauce look good in a photo but you definitely accomplished that! I love all the green decor. I am banned from buying new kitchen things for awhile, while the house stuff is draining our wallets..hehe


Kristin March 17, 2011 at 10:55 am

I have followed your blog for the past few months and I LOVE IT! I just make your curried lentils, which were a huge hit- thank you. I am eagerly awaiting your cookbook. I am not a vegetarian, but I don’t eat sugar or flour. So your recipes are wonderful to keep my veggies interesting.

Thanks for all your hard work in doing your blog, I look forward to reading it each day.



Angela (Oh She Glows) March 17, 2011 at 11:47 am

thanks so much!


Chelsea @ One Healthy Munchkin March 17, 2011 at 10:55 am

Shepherd’s pie is one of those foods from my childhood that I haven’t had in years! I forgot how much I used to love it.

Also congrats on raising so much money! That’s incredible! :D


Alexa @ Simple Eats March 17, 2011 at 10:57 am

This looks delicious! I’m always amazed how you create these veganized versions of classic meals. I would take this over regular shepherd’s pie ANY day!


Renée March 17, 2011 at 11:03 am

Wow, I haven’t had shepherd’s pie since I was a child!
Yours looks so much nicer than I remember it though! In fact, as a kid, I endearingly named my mum’s shepherd’s pie “garbage” (albeit, tasty garbage!) Yours looks nothing like garbage at all though :D

And congratulations on the fundraising!


Leilani March 17, 2011 at 11:06 am

Wow! That is awesome! I am so happy that we can make a difference!
God bless you Angela!


maria March 17, 2011 at 11:15 am

Good job with the fundraiser!! That’s so amazing. Tonight I’m making a guiness beef stew for the fiance and his family. Not exactly vegan, but definitely a comfort food! I’m so ready for spring to get here, and lighter meals on patios :-)


mary (what's cookin' with mary) March 17, 2011 at 11:19 am

Oh my gosh! SO much money has been raised. Truly amazing.

This recipe sounds SO comforting and delish!! Can’t believe you made a vegan shepard’s pie. SO cool :)


teresa March 17, 2011 at 11:27 am

This looks so AMAZING and COMFORTing too! ;o)
I don’t mind doing lots of chopping when it results in THIS!


Heather March 17, 2011 at 11:30 am

That recipe looks amazing. I’m sure my “boys” would love it.

I tried clicking on the link to the winners and it is directing to your March 15 picture.


Dan March 17, 2011 at 11:30 am

Way-to-go on the fundraising. Your readers are very generous!

The food looks excellent, too!


Katie March 17, 2011 at 11:44 am

Way to go on the fundraising! That vegan shepherd’s pie looks really delicious – I normally avoid veganized recipes that are usually meat-based, but after having lentil loaf and veggie sloppy joes (and loving them!) I may have to give this one a try.


Rhea March 17, 2011 at 11:46 am

Hooray for BLASTING your goal out of the water!
The link isn’t working… it’s Thanksgiving :( As much as I love Thanksgiving, I want to see if I can eat my weight in GLOS!!!


Katherine March 17, 2011 at 11:59 am

I live in Scotland so I’ve made shepherd’s pie a couple of times. I made something really really similar 2 days ago actually, and was gonna say you should try adding green lentils, it is properly scrummy :) It reminded me of your spaghetti with lentils actually. yum yum

Any ways, yours looks lovely. I will have to try it soon! Also, since this is my first time posting I thought I would just say you are absolutely amazing and an inspiration!! My peers and I follow your blog religiously xx


Angela (Oh She Glows) March 17, 2011 at 12:14 pm

Lentils is a great idea! Thanks for the suggestion. Also thanks for your kind words about the blog :)


Carrie @ TV and Dinners March 18, 2011 at 2:38 pm

Just chiming in on the lentil suggestion. There is a restaurant in my neighborhood known for their shepherd’s pie, and they also do a vegetarian version with lentils. It’s so delicious, once I tried it I had no desire to ever have the meat version again!

That gravy looks spectacular.


Angela (Oh She Glows) March 20, 2011 at 8:46 am

awesome thanks!


Lauren March 17, 2011 at 12:00 pm

I’m so glad to hear you raised so much money! That’s so wonderful of you! This Shepherd’s Pie looks wonderful!! I’ll put it on my list to make! And I L-O-V-E-D your lentil loaf.. I made it twice last week!


[email protected] March 17, 2011 at 12:04 pm

Shepherds pie looks yummy I have never had one either but I love all of the veggies involved!


Leanne @ Healthful Pursuit March 17, 2011 at 12:08 pm

I’m blown away with how much money everyone was able to raise! That’s just fantastic. Such a great idea, Angela!
I’ve tried Gena’s shepherd’s pie recipe and LOVED it so I have no doubt this recipe is killer. Yum!


Sabrina @ Radioactive Runner March 17, 2011 at 12:18 pm

Oh I lovvveee shepards pie.. i’m like you and have never made it. the thought of making it always intimidated me.. thanks for sharing the recipe!!


chelsey @ clean eating chelsey March 17, 2011 at 12:20 pm

That vegan shepard pie looks amazing! I am putting it on my recipes for next week while it’s still cold outside!

I am absolutely blown away at how much money has already been raised – that is awesome!


Julie (A Case of the Runs) March 17, 2011 at 12:32 pm

I’m so happy that so many people came through with contributions!


Orla March 17, 2011 at 12:37 pm

that’s very different to the Shepard’s Pie I grew up eating (I’m Irish) but it looks totally delicious! I bet Eric adored it :)

Your Irish relatives would probably be more baffled by calling it “Pattie’s Day” than a vegan version of Shepard’s Pie – there’s no such day/ person! The short version of Patrick is Paddy so you can impress them with that little nugget of trivia ;)


Desi @ The Palate Peacemaker March 17, 2011 at 12:40 pm

Angela! I love love love all versions of shepherd’s pie. This one looks absolutely delicious! Can’t wait to try it!


Jessica @ Dishin' About Nutrition March 17, 2011 at 12:58 pm

I’m making a healthier version of Shepherd’s Pie tonight too! I didn’t think of trying a vegan one though, yum! I guess I’ll have to save this one for next year!


Lili March 17, 2011 at 1:02 pm

Thats amazing how much money you were able to raise in such a short time!
I also really adore your place mats :)


Angela (Oh She Glows) March 17, 2011 at 2:57 pm

thank you…it’s actually a tea towel..heh


kaila @ healthy helper! March 17, 2011 at 1:21 pm

Yum I love sheperds pie and have been eating more vegetarian lately so this is perfect for me!
And congrats on the fundraiser that is amazing that you raised so much! :)


[email protected] March 17, 2011 at 1:32 pm

Great that you raised so much money!!


Paije March 17, 2011 at 2:14 pm

TOTALLY know what I’m having for supper tonight!!
Congrats on the fundraising! Sooo amazing! :D


Averie (LoveVeggiesAndYoga) March 17, 2011 at 2:35 pm

Wow Angela, you really outdid yourself with this one! My husband would LOVE this. This is totally his kind of food. Anything that has potatoes and gravy, he is all about it :) I just did a post yesterday that compiled about 25 of my potato-using recipes (sort of in honor of St Paddy’s Day) but your recipe here trumps them all :)

And major congrats and thanks to you and your site and readers for helping to raise over 7 grand…in ONE day….! AWESOME WORK!! :)


Maryea {Happy Healthy Mama} March 17, 2011 at 2:42 pm

Wow incredible job with the fundraising. :-)


Maryea {Happy Healthy Mama} March 17, 2011 at 2:42 pm

Wow incredible job with the fundraising. :-)


Lisa (bakebikeblog) March 17, 2011 at 3:39 pm

This looks wonderful!!! I have a favourite shepherd’s pie recipe using sweet potatoes :)


Rianne March 17, 2011 at 4:25 pm

Dear Angela,

I have a question for You…
What is Earth Balance.? (in the Netherlands they don’t now what i mean by that and in our Bioligy story, the don’t have it). what else can i use? i see it a few times in youre recepi!

I use the recepie from you en mabey you know her… You both have great food en i love it. i’m vegetarian now en try to eat a little bit more vegan. But i have a problem. i eat about two weeks now a lot of beans and i can help it dat i have a bit to much gas…How do jou fix that problem or do you have not problem with gas en do i have to see a doctor for it?

BTW do you now another name for wheat grass…what is the function of that stuff? can i use eiwitpowder?

My englisch is not that good but ill try…

Greetings Rianne


Jen March 17, 2011 at 4:50 pm

Mmmm, I love vegan comfort food! There is something so classically delicious about mashed potatoes and gravy. Shepherd’s pie was a favorite in my household when I was younger.

And congratulations on raising so much money! That’s amazing!


Roz March 17, 2011 at 4:50 pm

BIG congrats to you for raising all that money!!!!!!! That is going to help so many people who need it. Have a great “green” day!


Lisa March 17, 2011 at 5:16 pm

that shepards pie looks beyond delicious. love that its vegan too!!!


Emma (Namaste Everyday) March 17, 2011 at 5:31 pm

angela, you are an inspiration! over $7,000 for Japan AND vegan shepherd’s pie. AMAZING!


Melomeals: Vegan for $3.33 a Day March 17, 2011 at 5:49 pm

I just love this! Comfort food at its best


Lindsay @ The Reluctant Runner March 17, 2011 at 6:22 pm

Oh my goodness, this is going on my menu for next week! I’ve been craving things like this lately because it’s been dreary out (although it looks spring is on its way now!) and this looks delicious. I can’t wait to try it!


[email protected] March 17, 2011 at 6:36 pm

yayyyyy awesomnessss about the raised money!!! God bless everyone who did that through this! the food looks yummy btw. Hearty, yet light. :)


Cara Craves... March 17, 2011 at 6:47 pm

I love shepherds pie!


Ally March 17, 2011 at 7:24 pm

I must make this! It looks amazing! Congrats on the fundraising!! :)


Traci(faithfulfoodiefashionista) March 17, 2011 at 7:25 pm

That is awesome with the amount you have raised so far. My heart has been so heavy and feels so helpless in knowing how to help but this is great :) As far as the shepherd’s pie I can feel the comfort oozing from the computer…..Yummy!


Hannah March 17, 2011 at 8:34 pm

Looks wonderfully warming and hearty! Yum!


Tessa @ Amazing Asset March 17, 2011 at 8:50 pm

I’m a first time commenter, but have been reading this amazing blog for a few months! The fundraising you have prompted is truly awesome and obviously for such a vital cause. Thank you for doing this :)


Alicia March 17, 2011 at 8:58 pm

This looks insanely good! So comforting!


Jen March 17, 2011 at 9:02 pm

Happy St. Patty’s day Ange! Your dinner looks delicious…hubs and I are meat eaters but I just may have to try this recipe. Huge congratulations on the Japan fundraiser – you should be VERY proud of yourself for this amazing contribution!!!


Jess - The Domestic Vegan March 17, 2011 at 9:37 pm

I LOVE those proverbs. Haha. They’re great! The shepherd’s pie looks absolutely fantastic. Yum!! And vegan Bailey’s?! I always want to make that this time of year but have yet to actually do it.

You are truly wonderful for doing that Japan fundraiser, Angela. What an AMAZING response!!!


Kat @ Cupcake Kat March 17, 2011 at 9:53 pm

Holy wow! That is a lot of money. Great job
This pie looks delicious


Amy Ramos March 17, 2011 at 11:08 pm

That is awesome!!! Since I was not one of the winners, I still would like to purchase some Glo Bars and if possible, can some of the proceeds go towards the Japan Earthquake and Tsunami??
Is there any way it can be done?


Ashley March 17, 2011 at 11:44 pm

Congrats on your fundraiser!! That is such a huge blessing! I wish I could have donated… my paycheck is running so late! (It comes in the mail— ughh)
I made this sheperd’s pie for dinner and it was AMAZING! Thank you for sharing– my boyfriend ate nearly half of it:) And the gravy is so delicious– we’re definitely writing it down to use for Thanksgiving! Thanks!


Jolene ( March 18, 2011 at 2:11 am

That gravy looks better than non-vegan gravy!!!


Simply Pure Vegan + Baby March 18, 2011 at 7:11 am

Looks fantastic my husband would be in love with the “gravy” but its missing protein, I bet tempeh would be good fit will need to try and great work on the fundraising. I also got my glo bars last week they are delish!! Thanks so much!


Sam @ the neurotic yogini March 18, 2011 at 10:26 am

that looks so yummy! it’s been awhile since i had potatoes! i was just eyeing them at the grocery store last night.. i guess i should pick some up and try out this recipe ^_^


Kathleen @ KatsHealthCorner March 18, 2011 at 10:43 am

No way! That is SO amazing!!! :D I am so glad all of the money was raised for all of those people in need. :)


vanessa March 18, 2011 at 2:05 pm

I make have been making vegan shepherd’s pie (which we call Shepherdess pie) for a while now, following the EXACT recipe for regular old shepherd’s pie (including generous amounts of Guinness!!), but replacing the lamb or beef called for with cooked french lentils. Just season to taste, and bake. UNBELIEVABLY amazing. Truly.


Carrie (Moves 'N Munchies) March 18, 2011 at 3:05 pm

another Angela recipe bookmarked!!


Sana March 18, 2011 at 11:46 pm

Congrats on the amazing amount of money you have raised. It is so tragic that things like this happen in our beautiful world.


Zestful Lou March 19, 2011 at 12:23 am

I can’t believe how much money was raised! That’s remarkable!!

I didn’t get any St. Patty’s day fare in my belly this year. :( well, aside from the buckets of green beer that I drank. ;-)


Jean | Delightful Repast March 19, 2011 at 3:19 pm

Angela, came over to this post from Foodgawker. My vegetarian shepherd’s pie is right next to your vegan! My mother’s family were English, so I grew up eating shepherd’s pie, usually made with ground beef. Then I began making it with ground turkey, then with lentils. If I make it for vegans, I take the dairy out of the mashed potatoes. Your all vegetable version looks good as well! AND reminds me that I don’t do anything with parsnips nearly often enough. Love your photos and the plaid tablecloth.


Angela (Oh She Glows) March 20, 2011 at 8:46 am

Thanks so much! I will have to check out your recipe. Lentils is a wonderful idea!!


Gena March 20, 2011 at 10:29 pm

Beautiful! So, so beautiful. Glad you enjoyed the recipe, Ange :) Miss you!


radioactivegan March 21, 2011 at 8:49 am

I made this for St. Patty’s day last week, with a few changes, and re-posted on my blog. I hope that’s okay! It was so good. My first experience with shepherd’s pie, too, but definitely not my last. Thanks!


Meaghan March 25, 2011 at 2:37 pm

I made this last week (too keep for a couple meals throughout the week). It was great! Instead of the vegan gravy you suggested (I just didn’t have time), I made more of the liquidy- parts of the veggie filling- Vegetable broth, the red cooking wine, the flour and spices to thicken it- Perfect and fast compliment! (not to mention delish to add to pretty much anything!)


Alison March 27, 2011 at 11:25 am

Angela, first off I wanted to say what an inspiration your blog is! I found you while searching for sweet potato dip funnily enough; it was right around the time I was going to be cutting a lot out of my diet (for a few reasons). It wasn’t going to be a permanent thing, but after finding your blog and seeing all of your amazing recipes and reading your story, well, let’s just say you’ve got me thinking this is something worth doing in the long run! I had started making my own green smoothies before, but now I definitely push to make myself one a day, and I always feel great after. So thank you for sharing your time with us and giving us amazing recipes and ideas, because whatever our food status is (vegan, omnivore, steak enthusiast, hehe) I think we can all find something to enjoy!

Now that I have un-lurked myself, I do have a question for you regarding this recipe. If I made it in a batch like you (in one go), how long would it keep in the fridge do you think (in an airtight container)? I’m all for trying to make something last for a few meals if I can help it, so I’d hope it could last 4-5 days or so! Also, if I bought mini loaf tins and made individual pies, do you think it would be better to leave them un-baked in the fridge and then bake them when I want? Or bake them all and then put them in the fridge and reheat? Sorry, I know it’s probably a personal preference as to what to do, I just don’t want to worry about anything going bad!

Any advice would be great, but I know you’re a busy woman! Otherwise I’ll just try my luck and see how it goes. Thank you again though! You’re awesome!


Angela (Oh She Glows) March 27, 2011 at 1:27 pm

Hey Alison! Thanks so much for your kind words! :)
As for the questions, I don’t think the pie would last longer than 3 days in the fridge. I think your idea of the mini casserole dish/pan would work too. This dish didn’t reheat that well in my opinion, so maybe that would be a better option. Goodluck & enjoy! Angela


Misty April 6, 2011 at 9:09 am

My mom and I had a version of this last night for dins last night and it was amazzzing!! We added a layer of crockpot navy beans that my mom had made for us the night before. Next time we are going to try a layer of just Yves, ground soy, veggies and sweet potato!


KC June 16, 2012 at 3:47 am

I have just found your blog thanks to Pintrest and boy am I glad I did!! I just have one question, is it necessary to use full sodium broth, or can low sodium be used? Thanks and I am excited to try many of your recipes!!


Angela (Oh She Glows) June 16, 2012 at 7:52 am

You can use whichever you wish, but be sure to adjust the salt to taste. :)


Erin June 30, 2012 at 10:44 pm

This was so delicious! Thank you! I added your vegan gravy as well as a layer of “taco meat”. The whole family LOVED!


Nicole August 14, 2012 at 9:11 pm

THIS WAS DELICIOUS :) i used sweet potato instead of parsnip, and didn’t even make the gravy and it was amazing. my carrot hating, vegan-suspicious husband loved it. thank you for allowing me to give him some vitamins!


Mommy of 3 October 24, 2012 at 9:24 am

I have been stalking your blog for a few weeks now and have made some recipes but this one came out tops. It was so delicious everyone at home loved it…..needless to say we’ll be seeing it on the table again.


Maggie October 30, 2012 at 9:21 pm

This recipe is amazing! I always read comments to these recipes and I think it’s great when people are excited to cook them but I always want to hear from someone who’s actually made it. Which is why I had to post this. This is by far the best dish I have made. It’s incredible and perfect for a cold, windy night. The flavors were incredible and you can add whatever veggies you have on hand. I will definitely be adding this to my favorite meals and have already shared it with my family!


Meredith November 11, 2012 at 5:38 pm

Oh my goodness, this was amazing!!!! Even my 14 year old (omni) brother gobbled it up. Now I have leftovers for the whole week!


Katee-Leigh November 14, 2012 at 9:23 pm

I just made this tonight, and it was amazing. As a veggie, I haven’t had shepherd’s pie in years. I ate so much, and the wine was an excellent touch!

Thanks for the recipe! :)


Angela (Oh She Glows) November 16, 2012 at 11:34 am

That’s so great to hear!


angela November 22, 2012 at 2:46 pm

Well I’m giving this a try for a Thanksgiving dish…I just finished chopping the veggies and realized that my definition of “small dice” is much smaller than what the picture shows. I hope it turns out okay! Thanks for sharing your recipe!


Nina December 23, 2012 at 11:37 am

Made this for brunch today. Was a success. Used turnips instead of parsnips. I’m not a great chopper of raw veg so I put the whole carrot, whole celery and turnip (chopped into big chunks) in the water with the potatoes. Just took all veg out (left potatoes) in about 15 mins. and chopped up the soft veg and added to the onion and garlic in pan. Used the liquid from the boiled veg/potato for the broth. My daughter really liked the way the potatoes browned and the paprika and thyme sprinkled on top. Your recipes are foolproof!

Thanks again for recommendation on what to do w/leftover mashed potatoes. It’s a keeper!


Ashley January 25, 2013 at 2:14 pm

This recipe is CRAZY good. And I’m so glad that I made the gravy, too. It’s full of flavor, and my very much non-vegan boyfriend gobbled this up like nobody’s business.


Nina February 10, 2013 at 10:49 pm

Made this again for my daughter and she enjoyed equally as well as the 1st time. This time substituted broccoli for root veg and put in a few pieces of sweet potato pieces as well. She loved it. Think will make again tomorrow night with whole new veg choices. Seems like any combo works equally well with this great recipe. Thanks Angela!


Theresa March 16, 2013 at 6:51 pm

Made this today and served it with a vegan mushroom gravy…delicious. I’m so very happy to have discovered your blog!


phalyn April 4, 2013 at 7:36 pm

I added some frozen peas and corn to add a bit of texture and some more veggie goodness. I’ve made this several times now, and it is officially in the repertoire (especially if I’m having meat eaters over for dinner…they love this! )


Ashley August 26, 2013 at 11:52 pm

When you say Earth Balance what do you mean? They seem to have a variety of products so I am a tad confused.


Angela (Oh She Glows) August 27, 2013 at 11:53 am

You can use any kind of EB you wish. :) I use the soy-free spread.


Ashley August 27, 2013 at 12:04 pm

So it is like a spread as in butter …margarine? Trying to get what the ingredient is that i am supposed to be putting in i feel a bit silly! Thank you for your help hehe..

Also were can I find EB in Canada?


carola August 28, 2013 at 8:22 pm

I just made this recipe and it was delicious! i just added some beans and cherry tomatoes.. i think i will be making it again in the fall or winter.. do you know if it freezes well?


Angela (Oh She Glows) August 29, 2013 at 10:12 am

I’m not sure about freezing it, but let me know if you try it out. :)


Ciera August 30, 2013 at 1:24 am

This was NOM. We added sweet potatoes as our root veggie. NOM NOM. Seriously awesome. Thank you so much!!!!!!


Shannon M September 3, 2013 at 7:32 pm

This was delicious! Your recipes never let’s down. Didn’t realize I was out of celery until it was too late. So I skipped it, but added mushrooms and my leftover green beans. Can’t wait to eat the leftovers for lunch tomorrow! Big hit with the hubby!


Angela (Oh She Glows) September 3, 2013 at 8:46 pm

haha for a second, I thought I was reading a comment on my pink power smoothie post and I was like whaaa? then I realized it’s for shepherd’s pie…hah makes much more sense now!


Melissa September 8, 2013 at 9:05 am

Hi there,
Just wanted to thank you for the recipe!! I made it last night and it was soooo delicious (and the gravy, mmm). And finally I have something I can serve to my meat-and-salt-eating Austrian friends. :)
Looking forward to trying more of your recipes.


Joyce Hoffman September 13, 2013 at 11:50 am

Thanks for the great recipe. Made it for dinner last night with a few variations. My daughter is vegan, soy-free, gluten-free, and goitrogenic food-free. So I’m always looking for great recipes. I substituted ex. virgin ex. light olive oil for the vegan marg and used coconut milk for the potatoes (and left red skin on, too). Left out the parsnips and added a small can of portabella mushrooms. Served it with a lentil/pecan loaf and can’t wait for tonight’s leftovers.


Faith September 18, 2013 at 9:10 am

Just bought all the ingredients to make this! Question – if I wanted to make in advance, should I assemble and wait to bake until right before serving, or bake in advance and then pop in the oven to reheat before serving?


Angela (Oh She Glows) September 19, 2013 at 7:38 am

Hey Faith, I haven’t tried either method, but you could probably do it either way? I can’t see why it wouldn’t work. I would probably assemble it in advance and then cook it later.


Faith September 19, 2013 at 4:06 pm

Thank you!!


Belinda October 14, 2013 at 6:50 pm

Tried this recipe and also added in red and golden beets, celery root, and mushroom. I roasted these separately before adding these in to be sauteed.

I found the recipe too thyme-y for my taste, and I should have added the lentils that I had purchased but forgot to throw in. Otherwise, it came out more as a sidedish feel (and lots of more starch-feeling than I had planned! Maybe some spinach would have helped, too).

However, the vegan gravy was delish and saved the day. Now, I’m just left eating the entire dish to myself because my semi-meat-eating mother did not like it that much. Not that terrible, but still. I’m going to gain weight from this if I don’t moderate! Maybe try something spicy to get me to stop snacking on it. Next time, will also try a curry or cumin version of this dish.


Laura October 20, 2013 at 8:46 am

Served this along with your excellent wild rice pilaf at our belated Canadian Thanksgiving dinner and it was a hit! Even the most skeptical meat-eater at the table – who was originally going to bring meat filled leftovers as a backup plan (!) loved it and wiped his plate clean. Thank you for sharing such delicious recipes with us!


Katie October 30, 2013 at 12:15 pm

This is another dish I don’t mind raving about! I used a different gravy, but followed the shepherd’s pie recipe almost exactly (I rarely measure things) and it is incredible. I can’t wait to make it for the English guy I’m seeing. :)


Melaina November 17, 2013 at 1:03 pm

Finally made this after eyeing it for a fee months now! I had LOTS of parsnips and some radishes and 1 carrot, broccoli, and cabbage from the CSA I belong to so that all went in, also some organic frozen corn. It was fantastic!!!!! I also used red potatoes from the CSA and left the skins on, yum!!!! So it was delicious and very purple from the cabbage :) also made your vegan gravy which was also delicious! Thanks for all of the great food!!!!
Melaina (2 years vegan) from NJ


CF December 18, 2013 at 11:20 am

Earth Balance WHAT? They make a bunch of products.


talia December 20, 2013 at 9:30 pm

can i use white wine instead of red?


rachel September 11, 2014 at 2:48 pm

I used white wine as that was all I had, fabulous.


Ginger February 10, 2014 at 1:14 pm

Hi, Angela —

Do you think that I could use cauliflower instead of potatoes for a “mashed potato” layer? I can’t do nightshades, and I’ve heard of cauliflower mashed potatoes (although, admittedly, I haven’t tried them before), but I just thought I’d ask your opinion.



Kris March 15, 2014 at 4:36 pm

This shepherd’s pie is so full of flavor! I used turnips instead of parsnips because I couldn’t find any at the supermarkets. The gravy is perfect with this. Although my gravy doesn’t look as dark as yours, maybe because I used brown sugar instead of blackstrap molasses? I live in France so it’s hard to find a lot of ingredients we’d use in North America. Still, the gravy was great with brown sugar. Will definitely make this again!


kim March 17, 2014 at 11:03 pm

Just wanted to say that I made this today and I was very skeptical of how it would taste! Ive never had shepherds pie before and never had a parsnip in my life but it turned out so unbelievably tasty! I didnt use red wine since the husband and I dont drink but everything else I followed (although I did end up adding a little Worcestershire sauce to the veggie mix while cooking, I know I know its not vegan ). Thank you for this tasty, healthy amazing recipe…I will be adding to my book of favorite recipes.


Shannon April 6, 2014 at 7:42 pm

Just made this for dinner! it is delicious! I added peas and corn to mine. It’s very filling and I have tonnes of leftovers for the week


ashley August 18, 2014 at 4:14 pm

So pumped to make this for my boyfriend when he gets home from his camp job he loves shepard pie I need to get him into this new vegan lifestyle, and it’s so easy compared to all the other ones I’ve looked at.


rachel September 11, 2014 at 2:39 pm

just made this for tea and it was a big hit with the family. Going to be a regular. Thank you :)


Janay September 18, 2014 at 11:53 pm

This shepherd’s pie was SO good and helped me feel better about trying a plant based diet. The vegan gravy was also DELISH!


rachel November 5, 2014 at 2:25 pm

This looks like an awesome recipe! I’m trying to cook something for Thanksgiving that is healthy and vegan but also where the non-vegans won’t notice any unfamiliar ingredients. Do you have any ideas for sneaking protein into this? What about silken tofu in the sauce? or nutritional yeast?
Thanks for all the wonderful recipes!


Laura November 12, 2014 at 5:24 pm

Wow, I made this (with various veggies I got in my CSA such as fennel, rutabaga, etc) and am eating leftovers today for lunch.. just had to leave a comment and say how good it is! At first we weren’t sure about the gravy, but paired with the pie, it is a fabulous flavor combination!


Lianna December 9, 2014 at 3:47 pm

since i went vegan, i haven’t had shepherd’s pie! making this for my little christmas dinner :)


Jamie December 17, 2014 at 3:43 pm

Do you think you could sub a GF flour mix (like Bob’s Red Mill) for the 3 tbs flour?


Megan December 19, 2014 at 9:48 am

I’m going to make this, it looks great! Do you think it’d be OK to make a day in advance (get it all prepared in the casserole dish, but not cook it until the following day?)


Wireliz January 2, 2015 at 8:36 pm

It is the bleak midwinter ( okay… It is just after New Years)… I made this for supper tonight and it was really, really good. The snow is blowing outside and we are warm and cozy inside, and now well fed. I didn’t have any parsnips and substituted rutabaga instead, and it turned out great. Thank you for all of your recipes, your cookbook and website. We are new to this type of eating and you are helping us tremendously along the way.. Stay warm!


alicia January 19, 2015 at 11:55 am

Wow! I’m late to the Oh She Glows party but if this is my invitation to join please consider me a lifetime member. I was out of celery so I rough chopped a head of savoy cabbage and sauteed it for 5 minutes. I also used steamed, pureed cauliflower (with a soupcon of veg broth) instead of potatoes and a handful of sharp cheddar for the ‘crust’. Finally, I tossed in a handful of peas because… peas and pie. I also made the vegan gravy and hands down, the boyfriend and I agree this was a ridiculously delish meal. We’re confirmed bison eaters, but this is our new house Shepherd’s Pie recipe. Thank you!


Jodi March 12, 2015 at 8:10 am

Did anyone ever try this with the “taco meat” option? I’ve been put in charge of cooking for our vegetarians at the work St Patty’s Day celebration… but the coworkers have tried my vegan tacos before and was hoping I could do something like that with this dish? I’m sure the spice balance would need to change though and I’m just not that creative in the kitchen (which is why I LOVE this site and cookbook!)



Kimberly March 16, 2015 at 12:13 pm

I think this shepherd’s pie may also be a nice addition to an Easter potluck. :)


Tracy March 18, 2015 at 7:07 am

This recipe received the highest compliment my husband could give: ” that was great. It didn’t taste vegan at all!”. This will definitely become a family staple. Thank you!


Angela (Oh She Glows) March 18, 2015 at 9:27 am

So happy to hear this Tracy!


Kittyluffagus March 18, 2015 at 11:43 am

Hi!! I made this recipe last night for St. Patrick’s Day and it was really really delicious!! But I did make a few modifications. I added 1 cup Boca soy crumbles, 1 cup of frozen peas, 1 cup diced fresh mushrooms, and I scraped the kernels off one fresh ear of corn (I added these things because they seemed traditional and needed). I also ended up doubling the liquid broth part of the recipe. So the veggie filling almost had it’s own gravy, made the dish a little harder to plate up, but the taste was amazing!! I’m glad I did this, because unfortunately my husband and I did not like the Homemade Vegan Recipe that there was a link for. But by making the dish a little saucier we didn’t need the gravy! = )


Dennis April 17, 2015 at 7:12 pm

Made it today. The gravy is what really adds the flavor. Next time I plan to reduce the potatoes and double the veggie filling.

Thanks for posting this!


Brittany May 8, 2015 at 11:47 pm

You have no idea how amazing this was for us!! We are new to being fully vegan, and we have had a few meals this week that were making me feel a little helpless in the kitchen… but oh my goodness, I would make this everyday if I were only cooking for myself lol! Thanks so much!


Mary May 11, 2015 at 8:25 pm

The Shepards Pie was yummy!!!!! I did add mushrooms & some fennel (bulb) because I had somebody. I think I ate 1/3 of the potatoes before they made it on the pie. I did also make the gravy, the consistency was perfect but the molasses was just to overpowering for me. Can I leave out the molasses or sub it with something else? Thanks soooo much for an awesome dinner


Ashley August 19, 2015 at 11:39 am

Even though it’s ridiculously hot in the midwest, I made the shepherd’s pie and gravy with rolls for dinner Monday night because my husband and I wanted comfort food. This hit the spot. It was soooooo good. And still good. Eating left overs for lunch!


Angela Fitton August 24, 2015 at 3:22 pm

Made this and had it last night for dinner. It was……. amazing! I added sweet potato to the mash and peas and corn to the pie. My family loved it too. Will def be a favourite at our house! Thank you so much!


Hillary September 27, 2015 at 11:04 am

This looks awesome. I think it would be great to see you make a version of a Beef Bourguignon or a Coq Au Vin.


Symone December 6, 2015 at 3:07 am

I love this website so much the recipes are amazing i can’t wait to try this one with my family. I wish i seen it on Paddys day so i could have made it sooner.
Lots of love from a fellow irish woman :)


Aoife December 7, 2015 at 9:31 am

Recipe looks great, will definitely try this out. As an Irish person living in Ireland I have to say that no one here uses the term “St. Patty”, it is so wrong! Paddy’s day is more commonly used. Patty is short for Patricia or a burger patty.


Robin January 4, 2016 at 5:27 pm

I made this last night and it was a huge hit! I didn’t have parsnips on hand but will add those and also throw in some mushrooms next time. I wasn’t going to bother with the addition of the vegan gravy but decided to mix it up at the last minute as a treat because my son is down from Portland. So incredibly delicious!!


Tara Leigh March 9, 2016 at 9:27 am

Hello Angela,
Love your food!
What is an alternative to wine in this yummy Shepard’s Pie? I stopped drinking alcohol when I went all healthy and clean vegan : )


Angela Liddon March 25, 2016 at 1:39 pm

Thanks, Tara! If you want to avoid using wine in the recipe, feel free to replace it with more vegetable broth. Enjoy!


Elyse March 18, 2016 at 7:23 am

Thank you for this recipe! I made it last night for myself and my boyfriend after a day of St. Patrick’s Day festivities and it was perfect comfort food! I added some chopped up portabello mushrooms to the veggie mix and topped the whole thing with lots of frozen peas before adding the mashed potatoes at the end. (My mom always adds peas to hers so it tasted like home.) Also made your All-Purpose Gravy for the side and it was amazing. Thanks again!


sarah May 14, 2016 at 4:41 am

What is Earth Balance?? Can you please explain, because I still don’t get it, even though a couple of people asked it already… is it like butter? or chips? heeeeeelp :(


jasra February 12, 2017 at 7:50 pm

i would also like to know this


plasterers bristol May 16, 2016 at 11:22 am

This sounds so good. Thanks for sharing this recipe. Can’t wait to give this a go.



Heather September 21, 2016 at 4:01 pm

Hi! I was wondering if it makes a difference if I bake it covered or uncovered? Thanks!


Nathalie October 19, 2016 at 1:37 am

This is so delicious! I had some leftover cauliflower and added that to the potato mash, and instead of the earth balance I added in 2 tbsp olive oil.


Inés December 4, 2016 at 2:15 pm

Thank you! FYI, yours is the best vegan Shepherd Pie I’ve seen in the whole Internet. My boyfriend finds it very difficult to eat vegan (he’s Greek and he’s used to strong tastes and simple meals), so I’m constantly searching new ideas that will feed him and keep him happy.
I just made the pie for dinner, and added some quinoa, that made it taste like real mincemeat and he loved it. Try it and tell me!


Kesondra August 4, 2017 at 10:56 pm

I made this! It was delicious. However, I changed quite a few things. I used Fettle Vegan’s miso gravy (didn’t have nutritional yeast), I made my own veggie broth (in my pressure cooker, 15min!), and since I’m not super crazy about italian seasoning, I used a little sake/aminos in the veggies when they were cooking. I also sauteed mushrooms, garlic, onion and used sake/aminos in the gravy as well. It has an interesting sweet taste from the parsnips (never had them before) but overall it was a hit.


Angela Liddon August 8, 2017 at 10:23 am

That sounds great! Thanks for sharing :)


Barbara September 15, 2017 at 5:09 pm

I love this recipe.
But please..
It’s St Patrick’s or St Paddys day..
PATTY is what you call a female named Patricia.. or maybe what you put in your burger.


Alwx MaDonald October 13, 2018 at 11:29 am

I must have made this dozens of times. My only substitute is swapping parsnip for veggie ground beef. It’s a favourite in my house!


Angela (Oh She Glows) October 15, 2018 at 7:49 am

I’m so glad it’s a hit!


Taylor Knaus January 2, 2019 at 8:24 am

This looks fabulous. Do you think it would freeze well?


Angela (Oh She Glows) January 3, 2019 at 10:02 am

Hi Taylor, I don’t think I have tried freezing this before…I wonder if the potatoes would change texture a bit after thawing? If you try anything I’d love to hear how it goes. Might be worth just freezing a single portion first to see if you like how it thaws and reheats?


Natalie January 16, 2019 at 4:35 pm

I just want to say that this gravy is THE BEST GRAVY I’VE EVER HAD IN MY LIFE! And that includes non-vegan ones. Thanks Angela!


Angela (Oh She Glows) January 17, 2019 at 1:16 pm

Wow! Awesome news :) Thanks Natalie!


Shelly February 24, 2019 at 8:22 pm

This was soooo good. I came across this recipe while looking for something else and I’m so glad I did. I’m not a fan of parsnips so I substituted sweet potato – otherwise made it just as the recipe said. It was devoured quickly. The vegan gravy was such a hit that my family asked me to make separate mashed potatoes just so they could have an excuse to have the gravy. This is a keeper in my house.


Angela (Oh She Glows) February 25, 2019 at 2:20 pm

Hey Shelly, I’m so happy it was a hit! Thank you so much for your feedback :)


Lara April 16, 2019 at 2:47 pm

Hi Angela!
I came across the shepherd’s pie version on “Oh She Glows Everyday”, and I was wondering if it is possible to do all the steps – cooking the veggies, mashing the potatoes, etc – and then storing the veggies and potatoes in separate containers in the fridge before baking them in the form some hours later.Thinking of making it for some visitors on Easter :)
Thanks in advance, and hope you have a good Easter!


Angela (Oh She Glows) April 18, 2019 at 11:15 am

Hi Lara, Happy almost Easter to you too! I’m hosting a big meal this year so I can relate to you trying to do some make-ahead stuff. I’ve got about 4 sauces in the fridge already! haha. I think the shepherd’s pie should be fine doing what you suggested! Since your potato topping and veggies will be cold from storing in the fridge, you may want to either let them sit at room temperature for a while before assembling or increasing the bake time. I hope this helps and have a great Easter!


Mary January 11, 2020 at 3:39 am

As an Irish person, I have to say one of my pet hates is hearing St.Patrick’s day called Patty’s day. It’s Paddy’s day. “Paddy” as in the shortened name for Patrick. 🙈🙈🙈🙈 Anywhos, I’m going to make your stew regardless of whether it’s St.Paddy’s day or not. 😜


Sada May 27, 2020 at 9:59 am

Thanks for this recipe Angela – I’ve made it many times and love it :)


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