Vegan Shepherd’s Pie with Kale

This vegan shepherd's pie combines traditional elements with plenty of healthy kale. It's deliciously hearty and one of my family's favorite meals!
Course Main Course
Cuisine Vegan
Keyword vegan shepherd's pie
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 661kcal
Author Becky Striepe


  • 4 white or red potatoes cooked (They should each be about the size of a tennis ball.)
  • 3/4 cup soy or almond milk
  • 2-4 tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 2 additional tablespoons olive oil to saute
  • 1/2 of a sweet onion chopped
  • 1 cup carrots chopped
  • 3 cloves garlic minced
  • 1 block firm or extra firm tofu
  • 1 bunch dinosaur kale chopped
  • 1/2 cup corn kernels – fresh frozen, or canned is fine
  • 1/2 cup frozen peas
  • 1/2 cup water
  • 1 cube Not Chick'n Bouillon (or your favorite veggie bouillon cubes)
  • 2 teaspoons herbes de Provence


  • Preheat the oven to 350F.
  • In a large bowl, mash up the potatoes with the soy milk, the 2-4 tablespoons olive oil, nutritional yeast, and garlic powder. Season with salt and pepper, to taste. Set this aside.
  • In a Dutch oven (or something else that can go stovetop to oven), heat the remaining 2 tablespoons of olive oil on medium high heat. Add the onions, carrots, and garlic, and cook, stirring occasionally, until the onions start to brown, about 5 minutes.
  • Meanwhile, press your tofu in the EZ Tofu Press, and press using the method described above. When the tofu is compressed by 1/2" – 1", dice it up and add it to the pan.
  • Cook for a few minutes, then add the remaining ingredients. Give everything a good stir, cover the pot, reduce the heat to medium low, and let the veggies stew in there for 5-7 minutes. You’re waiting for the kale to turn bright green and start to wilt. Different pans will take different amounts of time. How long the frozen veggies sat out before you added them can also impact the cooking time here.
  • Turn off the heat, and use the back of your spoon to pat down the veggie/tofu mixture until it has a flat-ish top. Spread the mashed potatoes over the top of your veggies, and transfer the pot to the oven.
  • Bake for 30-35 minutes, until the potatoes start to brown on top. Let the shepherd’s pie sit for about 10 minutes before serving.


The beauty of this recipe is its versatility. You can really make it using any ingredients that you have on hand. If you don't have kale, use collard greens instead. If you substitute a less hardy leafy green, like spinach or Swiss chard, just reduce the cooking time, so you don't overcook the greens.


Serving: 1g | Calories: 661kcal