Vegan Cottage Pie is a hearty, plant-based take on the traditional British classic. With a rich, savory filling topped with creamy mashed potatoes and baked until golden, this is comfort food at its best.
Shepherd’s Pie vs. Cottage Pie
Do you know the difference? I didn’t, until very recently.
Turns out, the two are pretty similar, which explains why so many people use the names interchangeably without giving it much thought. They’re both hearty casseroles with a savory filling and a generous layer of fluffy mashed potatoes on top. The key difference comes down to the meat source. Traditional shepherd’s pie is made with ground lamb, while Cottage Pie is made with ground beef—or in this case, a plant-based ground meat substitute that keeps all the comfort and flavor without the meat.
So there you have it. A simple distinction, but one that makes this version a true Cottage Pie that is pure vegan comfort food.
Ingredients for Vegan Cottage Pie
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Potatoes – Yukon Gold potatoes are my favorite because they mash up creamy and buttery, but Russet potatoes also work well if that’s what you have on hand.
- Vegan Butter – Adds richness and a smooth finish to the potatoes.
- Kosher Salt and Ground Black Pepper
- Vegetable Oil – Just enough to cook the vegetables without adding heaviness. Olive oil is fine, too.
- Yellow Onion – Adds a little sweetness and depth to the filling.
- Garlic – Fresh garlic adds bold, savory flavor.
- Vegan Ground Beef Substitute – Beyond or Impossible are my go-to options for a hearty, beef-like texture.
- All-Purpose Flour – Helps thicken the sauce so it holds together under the mashed potatoes.
- Tomato Paste – Balances flavors with a slight tang and depth.
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base.
- Vegan Worcestershire Sauce – The Wizard’s brand is a good one for adding a touch of tang and umami flavor.
- Dried Rosemary & Thyme – Simple herbs that give a warm, earthy flavor.
- Frozen Veggies – Corn and peas add classic color and texture with no prep needed.
How to Make Vegan Cottage Pie
STEP ONE: Cook the Potatoes. Into a large saucepan, add potatoes and cover with water by 1 inch. Bring to a boil, then reduce the heat to low. Simmer for about 20 minutes, until very tender.
STEP TWO: Mash the Potatoes. Drain the potatoes and return them to the pan. Add vegan butter, salt, and pepper. Use a potato masher and mash the potatoes until they are at your preferred consistency. Stir well and adjust seasoning to taste.
STEP THREE: Prep the Oven. Preheat oven to 400°F.
STEP FOUR: Cook the Aromatics. In a large skillet over medium-high heat, add vegetable oil. Once hot, add onions and carrots. Sauté for 3 minutes, until softened. Add garlic and cook for 1 more minute.
STEP FIVE: Add Vegan Beef. Add the vegan ground beef substitute, salt, and pepper. Cook, stirring often, until browned and heated through.
STEP SIX: Add Flour. Sprinkle flour evenly over the mixture and stir to coat.
STEP SEVEN: Make the Filling. Add tomato paste, broth, Worcestershire sauce, rosemary, and thyme. Stir well, cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally. Add frozen corn and frozen peas, stirring to combine.
STEP EIGHT: Build the Pie. Transfer the filling to an 8×8-inch baking dish, spreading it into an even layer. Top with mashed potatoes, spreading them to fully cover the filling.
STEP NINE: Bake and Serve. Bake, uncovered, for 25 minutes, until the potatoes are lightly golden and the filling is bubbling. Serve hot.
What to Serve with Cottage Pie
Because there’s already so much going on with this main dish—hearty vegetables, savory gravy, and potatoes—I like to keep sides simple. My family likes a simple side of biscuits with this meal but if you want to add more veggies green beans are a good choice.
Time-Saving Tip
Use leftover mashed potatoes! Along with my Easy Cheesy Mashed Potato Soup, this cottage pie is one of my favorite ways to turn extra mashed potatoes into a whole new meal.
Storage and Reheating
- Refrigerate leftovers in an airtight container. Reheat in the oven at 350°F until warmed through, about 20 minutes.
- Freezing is not recommended, as the potatoes can become grainy, and the texture of the filling may change once thawed.
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes for the topping? Yes, sweet potatoes work well and give the pie a slightly sweeter flavor. Just prepare them the same way as you would regular mashed potatoes.
What vegetables can I swap in for the filling? Frozen corn and peas are classic, but you can use whatever you have—green beans, mushrooms, or even diced zucchini. It’s a flexible recipe.
Can I double this in a larger pan for a crowd? Yes! Just use a 9×13-inch baking dish and increase the baking time to 35-40 minutes. Insert a small spoon into the middle to check that the center is hot before serving.
More Vegan Recipes You’ll Love!
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Vegan Cottage Pie Recipe
Ingredients
- 1 1/2 pounds Yukon Gold potatoes peeled and cubed
- 2 tablespoons vegan butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1/2 cup onion chopped
- 1 carrot sliced
- 1 clove garlic minced
- 12 ounces vegan ground beef substitute
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon all-purpose flour
- 1 teaspoon tomato paste
- 1/2 cup vegan chicken-style broth
- 1/2 teaspoon vegan Worcestershire sauce
- 1/2 teaspoon dried rosemary
- 1/3 teaspoon dried thyme leaves
- 1/4 cup frozen corn
- 1/4 cup frozen peas
Instructions
- Into a large saucepan, add potatoes and cover with water by 1 inch. Bring to a boil, then reduce the heat to low. Simmer for about 20 minutes, until very tender.
- Drain the potatoes and return them to the pan. Add vegan butter, salt, and pepper. Use a potato masher and mash the potatoes until they are at your preferred consistency. Stir well and adjust seasoning to taste.
- Preheat oven to 400°F.
- In a large skillet over medium-high heat, add vegetable oil. Once hot, add onions and carrots. Sauté for 3 minutes, until softened. Add garlic and cook for 1 more minute.
- Add the vegan ground beef substitute, salt, and pepper. Cook, stirring often, until browned and heated through.
- Sprinkle flour evenly over the mixture and stir to coat.
- Add tomato paste, broth, Worcestershire sauce, rosemary, and thyme. Stir well, cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally. Add frozen corn and frozen peas, stirring to combine.
- Transfer the filling to an 8×8-inch baking dish, spreading it into an even layer. Top with mashed potatoes, spreading them to fully cover the filling.
- Bake, uncovered, for 25 minutes, until the potatoes are lightly golden and the filling is bubbling. Serve hot.
Nutrition
This post was updated on August 18, 2025.
nancy
thanks for sharing the difference. I always thought they were the same. but i prefer this vegan version over meat regardless
Billy
I didn’t know the difference between cottage and shepherd’s pie before! Thanks for explaining. This recipe was delicious, the filling and the potato topping are perfect together.