Name: Tofu Shepherd's Pie
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 25 oz firm tofu; 6 tbsp soy sauce; 2 tbsp neutral vegetable oil; 4 tsp paprika powder; 2 tsp smoked paprika; 2,7 pounds Yukon potatoes (*peeled and quartered); ¼ cup olive oil; pinch of salt; 1 onion (*finely chopped); 2 garlic cloves (*minced); 8 oz brown mushrooms (*cleaned); 2 cups frozen peas; ½ cup veggie broth; 4 tbsp tomato paste; 1 tsp rosemary; 1 tsp paprika; 1 tsp thyme; 2 handful of (vegan) shredded cheddar or feta

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This recipe is a plant based, healthier version of the traditional Shepherd's pie you might know. It features a slightly modified version of my popular Tofu Ground Beef in a hearty sauce, all topped of with a creamy layer of my No-Butter Mashed Potatoes.

Granted, this tofu shepherd's pie isn't the best choice when you're looking for a speedy weeknight dinner BUT it's perfect for a Sunday feast with your family or friends.

Shepherd's pie seen from above with a big spoon in it.

This shepherd's pie uses tofu crumbles instead of ground beef, making it a healthy, meat-free choice. Tofu is high in protein but it's lower is saturated fat and cholesterol-free. It also absorbs flavors really well, so it's a great ingredient to work with here in this recipe.

Instead of regular mashed potatoes I used my mashed potatoes recipe for this pie which is quick and easy to make (with only 3 ingredients) and made without butter.

All in all, this shepherd's pie is a hearty, wholesome dish that's both nutritious and packed with comforting flavors!

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Ingredients & substitution notes
Step-by-step photo instructions
Top tips
Variations & add-ins
Storage
Related recipes
📖 Recipe
Pairing

Ingredients & substitution notes

All ingredients needed to make this shepherds pie.

Tofu: Make sure to use firm or extra firm tofu.
Brown mushrooms: I prefer them over white button mushrooms in this recipe because of their texture and flavor.
Frozen peas: I haven't tried this recipe using canned peas.
Vegetable broth: The broth I used is already lightly salted so make sure to adjust the amount of salt needed for yours.
Potatoes: I recommend white potatoes such as Yukon Gold or Russet.
Olive oil: Could be replaced with any other neutral oil such as sunflower or rapeseed.
Cheese (optional): The grated cheese on top definitely adds some amazing flavors. Make sure to use vegan cheddar to keep it dairy-free or you could also use regular cheese if you don't mind.

See recipe card for quantities.

Step-by-step photo instructions

Step 1: After pressing the tofu, crumble it into a bowl and add all the spices.

tofu ground beef on a baking sheet lined with parchment paper.

Step 2: Transfer to a baking sheet lined with parchment paper and bake for about 30 minutes. Stir every now and then.

quartered potatotes in a pot with water.

Step 3: Peel and quarter the potatoes. Let simmer for about 15 minutes.

Step 4: Drain them (reserve some of the water). Then add the olive oil and some of the reserved water and mash with a potato ricer or masher.

Step 5: Add mushrooms to a food processor and pulse until finely diced. Alternatively, you could use a knife. Then sauté onion and garlic until onion is translucent. Add the diced mushrooms and cook until slightly browned.

Sauce for the pie whisked together in a mixing jug.

Step 6: Thoroughly whisk together the marinade (veggie broth, rosemary, thyme, paprika, tomato paste).

Sauteed mushrooms, tofu crumbles and frozen peas in a skillet.

Step 7: Add the tofu crumbles, frozen peas and the marinade to the cooked mushrooms.

Mashed potatoes and grated cheese on top of the shepherd's pie base in a skillet.

Step 8: Top off with the mashed potatoes and some cheese. Bake for about 20 minutes.

Top tips

Cast Iron Skillet: I love using cast iron cookware in general but it works especially well with this recipe. It simplifies the process because you can cook everything in one pan and transfer it straight to the oven.
Large potatoes: I recommend use large potatoes to shorten peeling time.
Don't over-process mushrooms: Be careful not to over-process the mushrooms in the food processor; they should be finely chopped, not turned into a paste.

One portion of sheperd's pie on a big spoon.

Variations & add-ins

Lentils: Adding a cup of cooked green or brown lentils will add more texture, fiber and plant protein!
Sweet Potatoes: Swap the white potatoes for sweet potatoes and you'll get a totally different flavor profile.
Frozen Veggies: I only used frozen peas but feel free to include some frozen (or fresh) diced carrots, corn or green beans.
Red Wine: Adds rich, slightly tangy flavors. If you wanted to include wine I recommend using dry red wine like Pinot Noir or Merlot. Pour about ¼ to ½ cup into the pan after cooking the onions and mushrooms.

Storage

To store: Let cool completely. Then store in the fridge for up to 2 days.
To reheat: Reheats well in the microwave or the oven.

Looking for more cozy recipes like this? Try these:

📖 Recipe

Tofu Shepherd's Pie

Author: Katie

This is my vegan version of a shepherd's pie made with wholesome ingredients. It features a hearty filling made from tofu ground beef and minced mushrooms, topped off with a creamy potato layer.

If you love this recipe as much as we do, click on the 5-stars below!

5 from 2 votes

Print Pin Rate

Prep Time: 40

Cook Time: 20

Total Time: 1

Course: Main Course

Cuisine: British

Servings: 5 people

Equipment

1 baking sheet + parchment paper
1 large cast iron skillet *that can be put in the oven
1 large pot, colander & potato masher
1 mixing bowl or jug (I used a measuring jug)
1 food processor
1 potato ricer or masher

Ingredients

Tofu Crumbles

25 oz (700 g) firm tofu
6 tablespoon soy sauce
2 tablespoon neutral vegetable oil
4 teaspoon paprika powder
2 tsp (2 teaspoon) smoked paprika

Potato Mash

2,7 pounds (1200 g) Yukon potatoes *peeled and quartered
¼ cup (50 g) olive oil
pinch of salt

Filling

1 onion *finely chopped
2 garlic cloves *minced
8 oz (250 g) brown mushrooms *cleaned
2 cups (230 g) frozen peas
½ cup (115 ml) veggie broth
4 tablespoon tomato paste
1 teaspoon rosemary
1 teaspoon paprika
1 teaspoon thyme
2 handful of (vegan) shredded cheddar or feta

You can find detailed step-by step-photos above the recipe card.

Instructions

Crumbled Tofu

Preheat oven to 400°F (200°C).
Release any excess liquid from the tofu by squeezing it using your hands. Then crumble the tofu onto a baking sheet lined with parchment paper. Add the seasonings, stir well and bake for about 30 minutes stirring once or twice. Then set aside.
25 oz firm tofu , 6 tablespoon soy sauce, 2 tablespoon neutral vegetable oil, 4 teaspoon paprika powder, 2 teaspoon smoked paprika

Mashed Potatoes

Fill a large pot with cold water. Add the quartered potatoes and a pinch of salt and bring to a boil. Then reduce heat and let simmer until potatoes are fork-tender (around 15 minutes).
2,7 pounds Yukon potatoes
Drain the potatoes over a large bowl or similar to reserve the cooking water.
Add the olive oil and salt and mash with a potato ricer or a potato masher until soft. Thin the mashed potatoes to desired consistency with the reserved cooking water, adding ⅛ cup at a time. Stir with a wooden spoon every time you added some water.
¼ cup olive oil, pinch of salt

Filling

Sauté the onion over medium heat for 5-6 minutes until it's translucent, stirring occasionally to prevent burning. Add the garlic and cook for another 2 minutes, stirring to avoid sticking. If you can, use an an ovenproof skillet (like cast iron).
1 onion, 2 garlic cloves
Pulse the mushrooms in a food processor a few times until they're finely minced (see step-by-step photos) or finely mince by hand using a sharp knife. Add the minced mushrooms and pinch of salt to the onion. Cook until the mushrooms release their water and become lightly browned.
8 oz brown mushrooms
Whisk together veggie broth & spices: tomato paste, rosemary, thyme and paprika powder and add it to the pan.
½ cup veggie broth, 4 tablespoon tomato paste, 1 teaspoon rosemary, 1 teaspoon paprika, 1 teaspoon thyme
Then add the crumbled tofu and frozen peas. Give the mix a good stir. Add the potato mash on top and top off with some (vegan) cheese (optional).
2 cups frozen peas , 2 handful of (vegan) shredded cheddar or feta
Bake for about 20 minutes or until cheese is fully melted. If you didn't use an oven-proof pan then transfer to a casserole dish first. Sprinkle with some fresh herbs of choice (I like chives) and serve immediately.

Video

Notes

Salt: The amount of salt needed will depend on how salted your veggie broth is. Start with a pinch and work your way up.
Don't over-process mushrooms: Be careful not to over-process the mushrooms in the food processor; they should be finely chopped, not turned into a paste.
Large potatoes: I recommend use large potatoes to shorten peeling time.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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Pairing

These are my favorite dishes to serve with this recipe:

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