Entrees, Vegan Food

Cheeseburger Shepherd’s Pie


Hi everyone! Today I have a super fun recipe for you all. I have loved shepherd’s pie for as long as I can remember. It really was a staple in our household growing up! When we went vegan, my mom developed a delicious lentil, mushroom and vegan beef shepherd’s pie recipe. It’s a go-to for sure, but sometimes, you gotta switch it up!

I wanted to make a more unique twist on vegan shepherd’s pie, and that’s how we landed on this! Vegan beef cooked with onions, spices and a few extra ingredients to make it saucy, a layer of melty vegan cheese, and of course, fluffy mashed potatoes!

Its such a simple recipe I can’t believe I hadn’t tried it sooner. I know you’re going to love this one!

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Cheeseburger Shepherd’s Pie

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  • Author: Liv B
  • Total Time: 50 minutes
  • Yield: 2 servings


*Note: I used 2 medium size ramekins for this but a small casserole dish also works!

A twist on shepherd’s pie – vegan cheeseburger style!


  • 2 cups peeled and cubed white potatoes
  • pinch of salt
  • 1/4 cup full fat coconut milk or nondairy milk of choice
  • 2 tbsp oil
  • 12 shallots, finely chopped
  • 2 cloves garlic, minced
  • 227g vegan beef (I used two Lightlife hamburger patties)
  • 1/2 tsp EACH of smoked paprika, oregano and black pepper
  • 1 tbsp tomato paste or ketchup
  • 2 tbsp coconut milk
  • 1/2 cup vegan cheese shreds


  1. Preheat oven to 400F.
  2. Add potatoes to a medium pot and add water until just covered. Boil on high about 10 minutes until potatoes are fork-tender.
  3. Drain and mash potatoes with a masher or electric mixer. Add coconut milk and a pinch of salt and stir until creamy. Set aside.
  4. In a large frying pan on medium heat, add the oil, shallots and garlic and cook 3 minutes until onions start to become translucent. Add the vegan beef and cook until browned, crumbling it if it is not already.
  5. Add the spices, tomato paste and 2 tbsp coconut milk. Stir to combine and cook another 2 minutes until hot.
  6. Divide filling mixture between two medium ramekins. Top each with 1/4 cup vegan cheese shreds. Add dollops of mashed potato on top and press down lightly. Sprinkle paprika and black pepper overtop if desired.
  7. Bake 15 to 20 minutes, until cheese is melted underneath and potato tops are starting to brown. If you want the top layer of potato to be crispy, broil for 3 minutes at the end.
  8. Let cool slightly before serving. Enjoy!


  1. These look delish!
    Where did you get your ramekins? I can only ever find super tiny ones!

  2. Shepherds pie is made with lamb. This cottage pie.

  3. I’d just like to say that I am HERE for these recipes!! Soooooo good!!

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