I already confessed the truth when I told you that sandwiches are my favourite way to finish up holiday leftovers. But this holiday shepherd's pie might be giving the "leftovers sandwich" a run for its money. This easy casserole will help you use up leftover mashed potatoes, gravy, holiday roast, and veggies from your Christmas or Thanksgiving feast. Oh, and it gets points for being serious vegan comfort food.
You can use this recipe as a guideline, scaling it up or down depending on how many leftovers you're working with. We had leftover mushroom gravy, mashed potatoes, Tofurky roast, and roasted Brussels sprouts, carrots, potatoes, and onion. You can use whatever leftover veggies you have (roasted or not!) If you're not a holiday roast kinda person you could swap in cooked lentils instead. (PS: If you're looking for a non-leftover lentils shepherd's pie, we've got that too!)
Assuming you have a fridge full of leftovers, there's very little prep required. Roughly chop thin slices of Tofurky roast (or whichever holiday roast you're using) and chop your leftover veggies into small bite-sized pieces.
Layer 2 cups of chopped roasted vegetables and 1 cup of chopped holiday roast into a casserole dish, cover with enough mushroom gravy to coat, top with a layer of mashed potatoes, and bake for 35 minutes. Easy!
We didn't have that many leftovers to get rid of, so I used a smaller 5"x 7" casserole dish. You could use a loaf pan if you have fewer leftovers or a 9"x 13" if you have more!Print
Vegan Holiday Shepherd's Pie
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 small casserole 1x
- Category: Casserole, Main Course, Thanksgiving, Christmas
- Cuisine: Vegan
Use up your holiday leftovers to make this easy vegan twist on shepherd's pie.
- 2 cups roasted veggies (Brussels sprouts, carrots, potatoes, and onion)
- 1 cup chopped thin-sliced Tofurky or other vegan holiday roast
- 1 ½ cups mushroom gravy
- 2 ½ cups mashed potatoes
- Preaheat oven to 375F.
- Chop vegetables and vegan holiday roast into bite-sized or smaller pieces.
- Layer vegetables and chopped holiday roast into a 5"x7" casserole dish.
- Top with mushroom gravy, ensuring all vegetables and roast are well coated,
- Spoon mashed potatoes over the top of the base, starting with the edges to form a seal and working inwards.
- Place casserole dish on a baking sheet or layer of aluminum foil to prevent a messy cleanup if the filling boils over.
- Bake for 35 minutes or until the gravy is bubbling and the mashed potatoes are slightly browned and crisp on top. If necessary, brown the mashed potato topping under the broiler for a couple of minutes. Let sit for 5-10 minutes before serving.
Mmm... I LOVE this recipe!,
Super simple and looks delicious, I love a good shepherd's pie, I'm just gonna make it my own by subbing the tofurky with Field Roast sausage and doing carrots, peas, celery, onion, and tons of other favorite veggies of mine. Thanks for writing this up! 🙂
Thanks Megan, this is the perfect recipe for making your own. Your combination sounds absolutely delicious! Thanks for commenting 😀
I was on the hunt for some good Holiday Vegan Entrees! This looks amazing, never had shepherds pie, but by the look i think i will be trying it very soon!
Thanks Kevin, I hope you love it!
Patrick | Vegans Rising
Oh man, I'm I huge fan of Shepherds Pie and have not had any since I went vegan a few years ago.
I'm looking forward to this. I am subbing the Brussels sprouts though. I'm not a huge fan of those things.
Once I have this your way I might sub the tofurkey with their chorizo because it's got some great spice to it which I really like.
Thanks for this!
Thanks for commenting Patrick! Feel free to make this recipe your own (but roasted Brussels sprouts are actually reeeeally good...) I've never tried Tofurky's chorizo but I bet it would be great in this recipe.