Creamy Dreamy Shepherd’s Pie

A delicious duo of wild mushroom gravy and plant-based cream turn this favorite comfort food into a rich and “dreamy” main dish that will disappear before you can say “yum”!

  • Author: Lori


Units Scale
  • 1 16ounce package Beyond Beef
  • 14-ounce bag of frozen mixed vegetables
  • 1 1/2 cups of mashed potatoes
  • 8 ounces shitake mushrooms, sliced
  • 13.5ounce carton of vegan mushroom gravy
  • 1 cup of plant-based cream
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder


  • Brown the Beyond Beef in a large skillet over medium heat. Use a spatula to break up the pieces and flip to brown evenly.
  • Add the sliced shitake mushrooms and continue cooking until they begin to brown and soften.
  • Use a mortar and pestle to crush the rosemary, dried onions, thyme, and garlic powder.
  • Add seasonings to the Beyond Beef and mushroom mixture, cook over medium heat for two to three minutes.
  • Pour in the mushroom gravy and cream and heat through.
  • Cook the frozen veggies in microwave for three minutes, add to skillet.
  • Transfer mixture to a 6-cup casserole dish.
  • Top with mashed potatoes and spread to cover filling.
  • Bake at 350 F for 20-25 minutes. It’s ready when the filling is bubbling.


Tips: For this recipe I used Imagine Vegan Wild Mushroom Gravy and Country Crock Plant Cream.

Storage: If there are any leftovers, refrigerate for three days. Freezes well for up to one month.