This Easy Vegan Shepherd's Pie With Tofu is a hearty and delicious dinner recipe made with pantry ingredients. Simple, easily oil-free and gluten-free.
The Best Ever Vegan Shepherd's Pie
Whether it is spring or fall, there's always a right time for Shepherd's Pie. And when one tries to eat healthier but has limited fresh ingredients, this Vegan Shepherd's Pie comes in handy.
There're many vegan Shepherd's Pies or Cottage Pies recipes out there. But all of them have either mushroom or lentils.
With all my love to mushrooms, this time I wanted to create a recipe that doesn't involve them. The recipe, that you can whip up with pretty much pantry staple ingredients.
Unfortunately, mushrooms are perishable and don't last too long.
Enter tofu. One of the staple foods in vegan repertoire. Rich in protein and other nutrients and there are so many ways to prepare it.
Amazing Meatless Shepherd's Pie Recipe
For this Cottage Pie recipe I tested preparing tofu 2 ways.
First time I seared it in some Tamari. To my disappointment, Tofu didn't brown as nice and was rather bland.
For the second time around, I used a simple paste made of Tamari and some spices, rubbed it all over crumbled tofu and baked it.
Bingo!
Perfectly crispy and savory tofu that's not only Shepherd's Pie worthy but also great for tacos and pretty much anywhere you would normally require ground meat.
Ingredients
To keep the ingredient list in this recipe as short as possible, I sticked to just one source of protein which is tofu. Here's the full list of ingredients:
- Extra-firm tofu - make sure to press it with a few sheets of paper towel. You don't need to squeeze too much, just get rid of the initial liquid and you're good to go
- Tamari - you can sub with a soy sauce
- Spices - Smoked Paprika, Garlic Powder, Onion Powder, Chili Powder, Italian seasoning, Cayenne pepper
- Olive oil - you can sub with vegetable broth
- Vegetables - onion, garlic, potatoes (check out these best Vegan Potato Recipes)
- Flour, tomato paste - for a rich sauce base
- Red wine - I don't recommend to skip it. Wine gives a nice rich flavor to the dish
- Frozen vegetables - any will do. I had frozen peas, carrots, corn and green peas
- Almond milk - for mashed potatoes
- Tahini or Vegan Butter - if you follow WFPB diet, use Tahini. You can even skip this ingredient, it's not essential.
Instructions
Tofu crumbles
- In a medium bowl combine Tamari, smoked paprika, garlic powder, onion powder and chili powder. This should form a thick paste. Finely crumble your tofu and coat into a paste. Spread evenly on a parchment lined baking sheet and bake at 350 F for 30-35 minutes stirring halfway through.
- Mashed Potatoes
Add potatoes to a large pot of salted water and cook until tender, about 15 minutes. Drain, add garlic, almond milk and Tahini/vegan butter (if you decide to use it). Mash the potatoes until smooth.
- The Filling. While you cook the potatoes, cook onion until softens and browns. Add garlic and cook for 1 more minute. Stir in tomato paste followed by flour and cook for 2-3 minutes. Add tofu, red wine and use a wooden spatula to scrape up any browned bits off the bottom of the pan. Add Italian seasoning, broth, frozen vegetables, salt and Cayenne pepper. Simmer the sauce for 5 minutes.
- Assemble
- Spread the Shepherd's pie filling on the bottom of a 1 ¼ qt (7.5" x 6") baking dish.
- Evenly spoon the mashed potatoes on top and cook in a preheated to 400 F oven for 15 minutes. If you desire you can dollop a bit of Tahini or Vegan butter on top of mashed potatoes. This will help with the browning.
- Turn to broil and cook for another 5-7 minutes until the potatoes are lightly golden.
- Remove Shepherd's Pie from the oven, sprinkle with some chopped parsley or basil and serve.
Make this ahead of time
If you plan to prepare this ahead of time, here are my suggestions:
- make mashed potatoes and store it separately from the filling. Mashed potatoes will keep for 3 to 4 days in the refrigerator.
- prepare the filling and keep in the fridge in the airtight container for 4-5 days.
When ready to bake, assemble the pie and bake according to the cooking instructions.
Cooked vegetarian Shepherd's Pie will last for 1 to 2 days in the refrigerator. Because tofu can change its texture once frozen, I don't recommend to freeze it.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you'd like to see a quick overview of the recipe, please check out my Vegan Shepherd's Pie web-story.
Recipe
Easy Vegan Shepherd's Pie With Tofu
Ingredients
For tofu crumbles
- 1 lb extra-firm tofu
- 1 ½ tablespoon Tamari or soy sauce
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
For Shepherd's Pie filling
- 2 tablespoon olive oil or vegetable broth
- 1 large onion finely minced
- 4 cloves garlic finely minced
- 2 tablespoon flour* Note 1
- 2 tablespoon tomato paste
- ⅓ c red wine
- 2 teaspoon Italian seasoning
- 2 c vegetable broth
- 2 c frozen vegetables such as corn, peas, carrots
- ½ teaspoon salt
- ⅛ teaspoon Cayenne pepper
For mashed potatoes
- 1 ½ lb potatoes cubed
- 3 cloves garlic pushed through the garlic press
- ⅔ c almond milk
- 1 tablespoon Tahini or vegan butter* optional (see Note 2)
- 2 tablespoon basil or parsley chopped
Instructions
To make Tofu crumbles
- Preheat the oven to 350 F and line a baking sheet with a parchment paper.
- In a medium bowl combine Tamari, smoked paprika, garlic powder, onion powder and chili powder. This should form a thick paste. Finely crumble your tofu and coat into a paste. Spread evenly on a baking sheet and bake for 30-35 minutes stirring halfway.
To make mashed potatoes
- Add potatoes to a large pot of salted water and cook until tender, about 15 minutes. Drain, add garlic, almond milk and Tahini/vegan butter (if you decide to use it). Mash the potatoes until smooth.
To make Shepherd's Pie filling
- Heat olive oil in a large sauté pan and over medium heat.
- Add onion and cook stirring occasionally until it softens and starts to brown, about 10 minutes. Stir in garlic and cook for another 1 minute.
- Stir in tomato paste followed by flour and cook for 2-3 minutes.
- Add tofu, red wine and use a wooden spatula to scrape up any browned bits off the bottom of the pan.
- Add Italian seasoning, broth, frozen vegetables, salt and Cayenne pepper. Simmer the sauce for 5 minutes.
To assemble
- Preheat the oven to 400 F.
- Spread the Shepherd's pie filling on the bottom of a 1 ¼ qt (7.5" x 6") baking dish. Spoon the mashed potatoes on top and cook for 15 minutes. If you desire you can dollop a bit of Tahini or Vegan butter on top of mashed potatoes. This will help with the browning.
- Turn to broil and cook for another 5-7 minutes until the potatoes are lightly golden.
- Remove Shepherd's Pie from the oven, sprinkle with some chopped parsley or basil and serve.
Notes
Nutrition
Hiba says
Why does it say 2 cups vegetable broth in the Ingredients, but it doesn’t say in the instructions to add it?
Iryna says
Hi Hiba! The instruction to add a broth is in the step #8. Hope this helps.
Kelly Anthony says
This tofu shepherds pie is a hearty and filling dish perfect for feeding a hungry family.
Iryna says
Thanks Kelly!
Jessica Formicola says
We had this shepherd's pie for dinner last night and my whole family loved it! Thanks so much for sharing the recipe!
Iryna says
You're welcome:)
kim says
Loved this recipe! It was super easy and had so much flavor! Will definitely be making again!
Iryna says
Thanks Kim!
Pam Greer says
This has so much flavor and is so delicious! I made it for my vegan daughter, but we all ended up loving it!
Iryna says
Thank you Pam!
Beth Pierce says
I made this the other night and it was so delicious!! My family and I loved it.