Vegan Guinness Shepherd’s Pie

Updated: Mar 13

Hi Everyone and Happy St. Patrick’s Day!


Before I get into why you’re really reading this post I just wanted to introduce myself. My name is Nicole, and I have been vegan for just 1 year, but I dove in head first and its been the best year of my life! I got healthy, got happy, and learned that anything non-vegans can eat I can eat also and I can make it taste the same and usually better! I'm looking forward to telling you more about my story through my recipe posts and a future "Why I'm Vegan" post so until then here's a fun recipe to start you off!

Even though I may not have any Irish heritage in my lineage I do love to celebrate St. Patrick's Day and I do appreciate all of you awesome Irish people out there for allowing us non-Irish to do so! When I think of St. Patrick’s Day, I first think of too many Jameson shots, Guinness pints, and green beer, but what I also think about is the togetherness, happiness and enjoying a fun day with friends and family, and that is what I love so much about the day. You get to share pure joy and happiness with the people you love while celebrating a damn cool heritage!

So, for this holiday, I decided to recreate the traditional Shepherd's Pie! I've always loved this dish for its full flavor and the immediate comfort it gives you, like a big warm hug from your grandma, as your eating it. So once I went vegan, I realized I needed to find a way to keep this dish in my life so obviously I had to recreate it. I took all the techniques that I already knew, like adding a little cinnamon into any “meat” mixture and you'll immediately believe in heaven or a clove of garlic boiled then mashed with potatoes is pure bliss, and added them all into this dish to create a creamy, smooth, delicious main dish! I hope you enjoy making and eating this as much as I did, and to everyone Irish and all who aren't have a Happy St. Patrick’s Day filled with warmth, togetherness, and maybe a few slurred words!

Vegan Guinness Shepherd’s Pie


Servings: Approximately 6

Prep Time: Approximately 35 Minutes

Cook Time: 30 Minutes


Mashed Potato Topping Ingredients:

- 3 Large Russet Potatoes, peeled and diced

- 3-4 Cups Vegetable Stock, or enough to cover the potatoes in the pot

- 1 Medium Clove Garlic

- 8 Tbsp. Vegan butter

- 2/3 Cup Vegan milk, I use original unsweetened almond or oat

- 2 Tsp. Olive oil

- 2 Tbsp. Nutritional yeast

- Salt and Pepper to Taste


Stew Filling Ingredients:

- 1 Tbsp. Vegetable Oil

- 1 Medium Yellow onion, diced

- 1 (8 Oz Package) Baby Bella mushrooms, Finely Diced

- 1 Block of Extra Firm Tofu, Pat Dry and Crumbled

- ½ Tsp. Cinnamon

- 1 ½ Tsp. Garlic powder

- 1 Tsp. Onion powder

- 2 Tbsp. All-Purpose Flour

- 1 Tbsp. of Tomato paste

- 1 Cup of Guinness

- ½ Cup of Frozen Corn

- 1 Cup of Frozen