Vegetarian Shepherd's Pie with Beans and Tempeh
This vegetarian shepherd’s pie delivers all the hearty flavor of the classic dish with a plant-based twist. Tempeh, white beans, and mushrooms create a rich, savory filling. it's all topped with a creamy layer of mashed Yukon gold potatoes for an incredibly satisfying, one-pan meal. Inspired by cozy, Irish flavors, this meal is perfect for any occasion that calls for plant-forward comfort food.
Shepherd's pie is especially popular around St. Patrick’s Day, but it’s also a fantastic meal for chilly winter evenings or the early days of spring when you’re still craving something warm and cozy. With a hearty mix of veggies and protein-rich beans and tempeh, this recipe is both nourishing and satisfying.
If you're looking for another balanced vegetarian meal to make around St. Paddy's Day, I recommend this Irish Stout Stew with lentils!
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Ingredients
This Vegetarian Shepherd’s Pie is made with a combination of hearty, plant-based ingredients.
The savory filling includes a mix of onions, carrots, celery, and mushrooms. Tempeh and white beans provide a satisfying, protein-rich base for the pie. Tomato paste, vegetable broth, thyme, and rosemary bring layers of rich, comforting flavor.
To finish, the filling is topped with a creamy layer of Yukon gold mashed potatoes, making each bite extra satisfying.
You'll Need:
- Yukon gold potatoes
- Plain Greek yogurt
- Butter
- Olive oil
- Onion
- Carrots
- Celery
- Mushrooms
- Tomato paste
- Garlic
- Vegetable broth
- Tempeh
- Canned white beans
- Fresh or dried thyme
- Fresh or dried rosemary
- Frozen peas
- Parsley (optional for garnish)
See the recipe card at the end of the post for quantities.
What is Tempeh?
Tempeh is a plant-based protein made from fermented soybeans. Unlike tofu, which has a softer texture, tempeh is firm and slightly nutty, with a hearty bite that holds up well in savory dishes like this one.
You’ll typically find tempeh in the refrigerated section of grocery stores, often near the tofu. It usually comes in a vacuum-sealed package and is ready to use right out of the package—just crumble with your fingers or dice it as needed!
If you can’t find tempeh, check at health food stores or larger supermarkets that have a plant-based foods section. I also offer a substitution option to make this without tempeh in the recipe.
Instructions
Here's a brief summary of how to make vegetarian shepherd's pie. You can find more detailed instructions in the recipe card at the end of this post.
- Step 1: Boil potatoes.
- Step 2: Cook the vegetable, tempeh, and bean filling on the stove.
- Step 3: Mash the potatoes with butter and Greek yogurt.
- Step 4: Assemble the shepherd's pie and bake until golden brown.
Hint: Get That Golden Crust – For extra texture and a slightly crisp topping, broil the shepherd’s pie for the last 3-5 minutes of baking. This creates a golden, slightly crispy layer on the potatoes.
Substitutions
- Tempeh (soy-free) - a second can of white beans makes a great substitute for the tempeh.
- Potatoes - Feel free to substitute russet potatoes for the Yukon golds.
- Vegan - use vegan butter alternative and plain, unsweetened yogurt alternative in the potatoes.
- Gluten-free: Most tempeh is gluten-free. Check the label to be sure.
For another variation on this dish, try Sweet Potato Shepherd's Pie.
Equipment
You'll need a large, oven-safe skillet that's at least 12 inches wide and 2 inches deep. Here's an affiliate link for the All-Clad pan I use and love.
If you don't have an oven-safe skillet, you can also make this in a Dutch oven. If you don't have either, cook the filling in your usual skillet and then transfer it to a baking dish to be assembled and baked.
Storage
Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Thaw frozen shepherd's pie in the refrigerator overnight.
Top Tip
Let the Filling Thicken – Simmer the tempeh, beans, and broth long enough for the mixture to reduce and develop deep flavors. This ensures the filling isn’t too runny once baked.
FAQ
Tempeh is a plant-based protein made from fermented soybeans. Unlike tofu, which has a softer texture, tempeh is firm and slightly nutty, with a hearty bite.
Serving Suggestions
These recipes are great with shepherd's pie:
📖 Recipe
Vegetarian Shepherd’s Pie with Beans and Tempeh
Equipment
- oven-safe skillet at least 12-inches diameter and 2-inches deep (see note 1)
Ingredients
Mashed Potatoes:
- 6 medium Yukon gold potatoes, chopped into 1-inch pieces
- ½ cup plain Greek yogurt
- 3 tablespoons butter, softened
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Shepherd's Pie Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 rib celery, diced
- 8 ounces mushrooms, diced (about 3 cups)
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- ¼ cup tomato paste
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 (8-ounce) package tempeh, crumbled into small pieces (see note 4)
- 1 (15-ounce) can white beans, drained and rinsed
- 1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried
- 1 tablespoon chopped fresh rosemary or 1 ½ teaspoons dried
- 1 cup frozen peas
- Chopped parsley, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add potatoes to a pot with enough water to fully cover the potatoes. Bring to a boil and cook for 20 minutes, or until potatoes are tender and easily pierced with a fork. Drain and transfer cooked potatoes to a large bowl with yogurt, butter, salt, and pepper. Use a potato masher to mash the potatoes until smooth and creamy. Set aside.
- While the potatoes are boiling, prepare the filling. Heat oil in a large oven-safe skillet over medium heat. Stir in onion, carrots, celery, mushrooms, salt, and pepper, and cook for 5 minutes, or until vegetables are tender. Stir in tomato paste and garlic and cook for 1 minute, or until aromatic. Stir in vegetable broth, tempeh, white beans, thyme, and rosemary. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low and cook for 10 minutes, stirring occasionally, or until most of the broth is absorbed and the sauce is thickened. Stir in frozen peas and remove from heat.
- Gently spread the mashed potatoes on top of the tempeh mixture. Transfer the skillet to the oven and bake uncovered for 30 minutes, or until the top begins to turn golden brown. To promote more browning, broil on high during the final 3-5 minutes of cooking if desired. Watch closely while broiling to prevent burning.
- Cool 5 minutes, garnish with fresh parsley if desired, and enjoy!
Notes
- Equipment: If you don't have a large oven-safe skillet, use a Dutch oven instead. If needed, you can also prepare the filling in a skillet and then transfer to a baking dish to assemble and bake the pie.
- Vegan: Substitute plant-based butter and plain unsweetened yogurt alternative for the butter and Greek yogurt.
- Gluten-free: Most tempeh is gluten-free, but check the label to be sure.
- Tempeh: If you don't have tempeh, substitute a second can of white beans.
- Storage: Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Delicious!! Even my husband who doesn’t normally like tempeh enjoyed it.
So glad you (and your husband!) enjoyed the recipe. Thanks for leaving a comment and rating! 🙂
Can you make tempeh shepherd pie with sweet potato topping a day ahead, and bake the next day ?
Hi Farrah, I haven't tested this recipe with sweet potato, but I think it would work out. Please let us know if you try it out! 🙂
Will do, however can you make it a day before baking it?
Haven't tried it, but should be fine!