Vegan Pot Pies

This vegan pot pie recipe is hearty, filling, and packed with tender veggies in a creamy meatless gravy. These mini pot pies are ready in under an hour and perfect for the holidays, or a cozy comfort food dinner any night of the week!

Plant-based Thanksgiving recipes aren’t easy to come by, but this easy vegan pot pie is the perfect entree for all the vegans and vegetarians at your table. These mini pot pies are an easy, vegetable-based variation of my vegan chicken pot pie , and even quicker to whip up for a weeknight dinner. Enjoy hearty vegan pot pie all year long! Since they can be customized with your favorite vegetables and add-ins (more on that below!), everyone is guaranteed to love them.

What’s So Wonderful About This Vegan Pot Pie Recipe

• Perfect for making ahead. If you’re making vegetable pot pies as a vegan main dish for Thanksgiving, you can prepare these in advance so they’re ready to pop into the oven on the big day.
• They couldn’t be easier. Aside from the ramekins used for baking, this vegan pot pie is a one-pot deal, which means cleanup is a breeze. Using a pre-made pastry dough for the crust also shaves off your prep time, without sacrificing flavor.
• Comfort food goodness. If you’re craving a comfort food meal, it doesn’t get much more cozy than this vegan pot pie recipe! Just add a side of fluffy vegan dinner rolls .

Watch the Video to See How It’s Made:

Notes on Ingredients

This is an overview of what you’ll need to make this homemade pot pie. Scroll down to the recipe card below the post for the full printable recipe with amounts.

• Vegan butter – I prefer the rich flavor of a plant-based butter , but you can use olive oil instead if you don’t have butter on hand.
• Onion, carrots, and celery – Essential aromatics that build the flavour in the filling. A yellow or white onion is perfect, or try switching things up by using two shallots. Rainbow carrots can add a fun pop of color to the recipe.
• Sliced mushrooms – Use cremini or white mushrooms.
• Fresh herbs – Minced garlic and fresh thyme. Fresh rosemary or sage can be used instead of or in addition to the thyme.
• Gluten-free flour – Use all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Store-bought or homemade .
• Frozen peas – Not a fan of peas? Omit them or use white beans instead.
• Gluten-free puff pastry – This can be regular phyllo dough, gluten-free phyllo dough (also known as filo dough), or gluten-free vegan pie crust . You can make homemade phyllo if you’re feeling adventurous. Of course, if you’re not on a gluten-free diet, use any type of pastry dough you like.

How to Make Vegan Pot Pie

Sauté the veggies.

• Prepare for baking. Preheat your oven to 375ºF and set out three ramekins.
• Sauté the vegetables. Melt the vegan butter in a pan over medium heat, then add the onion, carrots, celery, mushrooms, garlic, and thyme. Cook until onions are translucent and the carrots have softened, which should take about 8 minutes.
• Make the sauce. Add flour and stir to coat the veggies. Keep cooking until the flour has browned a bit, then pour in the broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes, or until the vegetables are tender.

Stir in the peas.

• Finish the filling. Add the peas to the filling, stir, and remove the pan from the heat. Season to taste.
• Assemble the pot pies. Pour the filling into the ramekins and top with a piece of phyllo, pie crust, or puff pastry dough cut to size.
• Bake. Bake the pot pies for 30 minutes, keeping a close eye on the tops to make sure they don’t brown too quickly. If they do, cover them with foil.
• Broil the top. Broil the pot pies on low for a few minutes to make the crust crispy and browned. Remove the ramekins from the oven, allow them to cool for a few minutes, then serve.

Make It Ahead

You can make this vegan pot pie recipe up to 3 days in advance to reheat when it’s time to serve. For best results, I recommend making the filling and refrigerating it; then, when you’re ready to bake the pot pies, you can top them with the pastry. This keeps the top from getting soggy.

Recipe Tips

• Add some vents. Use a sharp knife to cut some vents into the pastry topping before you put the pot pies in the oven. This allows steam to escape .
• Deglaze the pan. This is entirely optional, but you can pour a splash of dry white wine into the pan to deglaze it after the flour has browned. The wine itself adds flavor, and it also loosens all the browned bits from the bottom of the pan, giving the sauce more depth.
• Place your oven rack in the middle position. This will keep the top crust from burning!

What Else Can I Add to This Pot Pie Recipe?

A classic pot pie is the perfect canvas for your favourite recipe variations! Here are some ideas for switching things up:

• Add different vegetables. Try diced butternut squash, potatoes (sweet or not!), broccoli, cauliflower, asparagus, green beans, or anything that strikes your fancy.
• Make it cheesy. If you want the sauce to have some cheesy flavor, add nutritional yeast to taste or fold in your favorite meltable plant-based cheese.
• Make it meaty. A plant-based sausage would be an amazing addition to this vegan pot pie recipe. Just crumble it up and fold it in with the peas.

What to Serve With Vegan Pot Pie

Vegan pot pie is a delicious one-dish meal on its own. But, if I do pair it with a side, I love a light vegan Caesar salad with coconut bacon or crunchy kale cabbage slaw .

These mini pot pies are one of my favourite vegan Thanksgiving mains. Serve them with holiday sides like mashed cauliflower , caramelized maple roasted Brussels sprouts , and vegan green bean casserole . Don’t forget a slice of vegan pumpkin pie for dessert!

Storage and Reheating

• Refrigerate. Store any leftover vegan pot pie in the refrigerator, covering the top with foil.
• Reheat. I like to remove the crust, reheat the rest of the pie in the microwave, then reheat the crust for the last 10-20 seconds to keep it crispy. Alternatively, you could reheat it in your oven at 350ºF for about 10 minutes.
• Freeze. Once they’ve cooled, wrap the pies tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. You can bake the pot pies from frozen at 350ºF for 40-60 minutes.

More Vegan Main Dishes

• Stromboli Recipe
• Vegan Turkey
• Vegan Wellington
• Vegan Shepherd’s Pie
• Vegan Meatloaf (Thanksgiving Main Dish)

Ingredients

Vegan Pot Pies

• 2 tablespoons vegan butter
• 1 small onion
• 2 cups sliced carrots
• 4 stalks celery , finely chopped
• 2 cups sliced mushrooms
• 4 cloves garlic , minced
• 1-2 stalks fresh thyme
• ¼ cup flour , or gluten free flour
• 3 cups vegetable broth
• salt & pepper to taste
• 1/2 cup frozen peas

To Top

• Phyllo dough , or if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry

Instructions

Vegan Pot Pies

• Preheat oven to 375°F/190°C. Set aside 3 ramekins.
• In a pan over medium heat, melt vegan butter.
• Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
• Add in the flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
• Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
• Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
• Pour mixture into medium sized ramekins and top with filo or dough.
• Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
• Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!

Notes

1. Here’s a recipe for gluten free filo dough
2. You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350 ° F/180 °C for 10 minutes.
3. You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
4. These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.

This vegan pot pie recipe is hearty, filling, and packed with tender veggies in a creamy meatless gravy. These mini pot pies are ready in under an hour and perfect for the holidays, or a cozy comfort food dinner any night of the week!

Plant-based Thanksgiving recipes aren’t easy to come by, but this easy vegan pot pie is the perfect entree for all the vegans and vegetarians at your table. These mini pot pies are an easy, vegetable-based variation of my vegan chicken pot pie , and even quicker to whip up for a weeknight dinner. Enjoy hearty vegan pot pie all year long! Since they can be customized with your favorite vegetables and add-ins (more on that below!), everyone is guaranteed to love them.

What’s So Wonderful About This Vegan Pot Pie Recipe

• Perfect for making ahead. If you’re making vegetable pot pies as a vegan main dish for Thanksgiving, you can prepare these in advance so they’re ready to pop into the oven on the big day.
• They couldn’t be easier. Aside from the ramekins used for baking, this vegan pot pie is a one-pot deal, which means cleanup is a breeze. Using a pre-made pastry dough for the crust also shaves off your prep time, without sacrificing flavor.
• Comfort food goodness. If you’re craving a comfort food meal, it doesn’t get much more cozy than this vegan pot pie recipe! Just add a side of fluffy vegan dinner rolls .

Watch the Video to See How It’s Made:

Notes on Ingredients

This is an overview of what you’ll need to make this homemade pot pie. Scroll down to the recipe card below the post for the full printable recipe with amounts.

• Vegan butter – I prefer the rich flavor of a plant-based butter , but you can use olive oil instead if you don’t have butter on hand.
• Onion, carrots, and celery – Essential aromatics that build the flavour in the filling. A yellow or white onion is perfect, or try switching things up by using two shallots. Rainbow carrots can add a fun pop of color to the recipe.
• Sliced mushrooms – Use cremini or white mushrooms.
• Fresh herbs – Minced garlic and fresh thyme. Fresh rosemary or sage can be used instead of or in addition to the thyme.
• Gluten-free flour – Use all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Store-bought or homemade .
• Frozen peas – Not a fan of peas? Omit them or use white beans instead.
• Gluten-free puff pastry – This can be regular phyllo dough, gluten-free phyllo dough (also known as filo dough), or gluten-free vegan pie crust . You can make homemade phyllo if you’re feeling adventurous. Of course, if you’re not on a gluten-free diet, use any type of pastry dough you like.

How to Make Vegan Pot Pie

Sauté the veggies.

• Prepare for baking. Preheat your oven to 375ºF and set out three ramekins.
• Sauté the vegetables. Melt the vegan butter in a pan over medium heat, then add the onion, carrots, celery, mushrooms, garlic, and thyme. Cook until onions are translucent and the carrots have softened, which should take about 8 minutes.
• Make the sauce. Add flour and stir to coat the veggies. Keep cooking until the flour has browned a bit, then pour in the broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes, or until the vegetables are tender.

Stir in the peas.

• Finish the filling. Add the peas to the filling, stir, and remove the pan from the heat. Season to taste.
• Assemble the pot pies. Pour the filling into the ramekins and top with a piece of phyllo, pie crust, or puff pastry dough cut to size.
• Bake. Bake the pot pies for 30 minutes, keeping a close eye on the tops to make sure they don’t brown too quickly. If they do, cover them with foil.
• Broil the top. Broil the pot pies on low for a few minutes to make the crust crispy and browned. Remove the ramekins from the oven, allow them to cool for a few minutes, then serve.

Make It Ahead

You can make this vegan pot pie recipe up to 3 days in advance to reheat when it’s time to serve. For best results, I recommend making the filling and refrigerating it; then, when you’re ready to bake the pot pies, you can top them with the pastry. This keeps the top from getting soggy.

Recipe Tips

• Add some vents. Use a sharp knife to cut some vents into the pastry topping before you put the pot pies in the oven. This allows steam to escape .
• Deglaze the pan. This is entirely optional, but you can pour a splash of dry white wine into the pan to deglaze it after the flour has browned. The wine itself adds flavor, and it also loosens all the browned bits from the bottom of the pan, giving the sauce more depth.
• Place your oven rack in the middle position. This will keep the top crust from burning!

What Else Can I Add to This Pot Pie Recipe?

A classic pot pie is the perfect canvas for your favourite recipe variations! Here are some ideas for switching things up:

• Add different vegetables. Try diced butternut squash, potatoes (sweet or not!), broccoli, cauliflower, asparagus, green beans, or anything that strikes your fancy.
• Make it cheesy. If you want the sauce to have some cheesy flavor, add nutritional yeast to taste or fold in your favorite meltable plant-based cheese.
• Make it meaty. A plant-based sausage would be an amazing addition to this vegan pot pie recipe. Just crumble it up and fold it in with the peas.

What to Serve With Vegan Pot Pie

Vegan pot pie is a delicious one-dish meal on its own. But, if I do pair it with a side, I love a light vegan Caesar salad with coconut bacon or crunchy kale cabbage slaw .

These mini pot pies are one of my favourite vegan Thanksgiving mains. Serve them with holiday sides like mashed cauliflower , caramelized maple roasted Brussels sprouts , and vegan green bean casserole . Don’t forget a slice of vegan pumpkin pie for dessert!

Storage and Reheating

• Refrigerate. Store any leftover vegan pot pie in the refrigerator, covering the top with foil.
• Reheat. I like to remove the crust, reheat the rest of the pie in the microwave, then reheat the crust for the last 10-20 seconds to keep it crispy. Alternatively, you could reheat it in your oven at 350ºF for about 10 minutes.
• Freeze. Once they’ve cooled, wrap the pies tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. You can bake the pot pies from frozen at 350ºF for 40-60 minutes.

More Vegan Main Dishes

• Stromboli Recipe
• Vegan Turkey
• Vegan Wellington
• Vegan Shepherd’s Pie
• Vegan Meatloaf (Thanksgiving Main Dish)

Ingredients

Vegan Pot Pies

• 2 tablespoons vegan butter
• 1 small onion
• 2 cups sliced carrots
• 4 stalks celery , finely chopped
• 2 cups sliced mushrooms
• 4 cloves garlic , minced
• 1-2 stalks fresh thyme
• ¼ cup flour , or gluten free flour
• 3 cups vegetable broth
• salt & pepper to taste
• 1/2 cup frozen peas

To Top

• Phyllo dough , or if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry

Instructions

Vegan Pot Pies

• Preheat oven to 375°F/190°C. Set aside 3 ramekins.
• In a pan over medium heat, melt vegan butter.
• Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
• Add in the flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
• Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
• Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
• Pour mixture into medium sized ramekins and top with filo or dough.
• Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
• Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!

Notes

1. Here’s a recipe for gluten free filo dough
2. You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350 ° F/180 °C for 10 minutes.
3. You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
4. These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.

This vegan pot pie recipe is hearty, filling, and packed with tender veggies in a creamy meatless gravy. These mini pot pies are ready in under an hour and perfect for the holidays, or a cozy comfort food dinner any night of the week!

Plant-based Thanksgiving recipes aren’t easy to come by, but this easy vegan pot pie is the perfect entree for all the vegans and vegetarians at your table. These mini pot pies are an easy, vegetable-based variation of my vegan chicken pot pie , and even quicker to whip up for a weeknight dinner. Enjoy hearty vegan pot pie all year long! Since they can be customized with your favorite vegetables and add-ins (more on that below!), everyone is guaranteed to love them.

What’s So Wonderful About This Vegan Pot Pie Recipe

• Perfect for making ahead. If you’re making vegetable pot pies as a vegan main dish for Thanksgiving, you can prepare these in advance so they’re ready to pop into the oven on the big day.
• They couldn’t be easier. Aside from the ramekins used for baking, this vegan pot pie is a one-pot deal, which means cleanup is a breeze. Using a pre-made pastry dough for the crust also shaves off your prep time, without sacrificing flavor.
• Comfort food goodness. If you’re craving a comfort food meal, it doesn’t get much more cozy than this vegan pot pie recipe! Just add a side of fluffy vegan dinner rolls .

Watch the Video to See How It’s Made:

Notes on Ingredients

This is an overview of what you’ll need to make this homemade pot pie. Scroll down to the recipe card below the post for the full printable recipe with amounts.

• Vegan butter – I prefer the rich flavor of a plant-based butter , but you can use olive oil instead if you don’t have butter on hand.
• Onion, carrots, and celery – Essential aromatics that build the flavour in the filling. A yellow or white onion is perfect, or try switching things up by using two shallots. Rainbow carrots can add a fun pop of color to the recipe.
• Sliced mushrooms – Use cremini or white mushrooms.
• Fresh herbs – Minced garlic and fresh thyme. Fresh rosemary or sage can be used instead of or in addition to the thyme.
• Gluten-free flour – Use all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Store-bought or homemade .
• Frozen peas – Not a fan of peas? Omit them or use white beans instead.
• Gluten-free puff pastry – This can be regular phyllo dough, gluten-free phyllo dough (also known as filo dough), or gluten-free vegan pie crust . You can make homemade phyllo if you’re feeling adventurous. Of course, if you’re not on a gluten-free diet, use any type of pastry dough you like.

How to Make Vegan Pot Pie

Sauté the veggies.

• Prepare for baking. Preheat your oven to 375ºF and set out three ramekins.
• Sauté the vegetables. Melt the vegan butter in a pan over medium heat, then add the onion, carrots, celery, mushrooms, garlic, and thyme. Cook until onions are translucent and the carrots have softened, which should take about 8 minutes.
• Make the sauce. Add flour and stir to coat the veggies. Keep cooking until the flour has browned a bit, then pour in the broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes, or until the vegetables are tender.

Stir in the peas.

• Finish the filling. Add the peas to the filling, stir, and remove the pan from the heat. Season to taste.
• Assemble the pot pies. Pour the filling into the ramekins and top with a piece of phyllo, pie crust, or puff pastry dough cut to size.
• Bake. Bake the pot pies for 30 minutes, keeping a close eye on the tops to make sure they don’t brown too quickly. If they do, cover them with foil.
• Broil the top. Broil the pot pies on low for a few minutes to make the crust crispy and browned. Remove the ramekins from the oven, allow them to cool for a few minutes, then serve.

Make It Ahead

You can make this vegan pot pie recipe up to 3 days in advance to reheat when it’s time to serve. For best results, I recommend making the filling and refrigerating it; then, when you’re ready to bake the pot pies, you can top them with the pastry. This keeps the top from getting soggy.

Recipe Tips

• Add some vents. Use a sharp knife to cut some vents into the pastry topping before you put the pot pies in the oven. This allows steam to escape .
• Deglaze the pan. This is entirely optional, but you can pour a splash of dry white wine into the pan to deglaze it after the flour has browned. The wine itself adds flavor, and it also loosens all the browned bits from the bottom of the pan, giving the sauce more depth.
• Place your oven rack in the middle position. This will keep the top crust from burning!

What Else Can I Add to This Pot Pie Recipe?

A classic pot pie is the perfect canvas for your favourite recipe variations! Here are some ideas for switching things up:

• Add different vegetables. Try diced butternut squash, potatoes (sweet or not!), broccoli, cauliflower, asparagus, green beans, or anything that strikes your fancy.
• Make it cheesy. If you want the sauce to have some cheesy flavor, add nutritional yeast to taste or fold in your favorite meltable plant-based cheese.
• Make it meaty. A plant-based sausage would be an amazing addition to this vegan pot pie recipe. Just crumble it up and fold it in with the peas.

What to Serve With Vegan Pot Pie

Vegan pot pie is a delicious one-dish meal on its own. But, if I do pair it with a side, I love a light vegan Caesar salad with coconut bacon or crunchy kale cabbage slaw .

These mini pot pies are one of my favourite vegan Thanksgiving mains. Serve them with holiday sides like mashed cauliflower , caramelized maple roasted Brussels sprouts , and vegan green bean casserole . Don’t forget a slice of vegan pumpkin pie for dessert!

Storage and Reheating

• Refrigerate. Store any leftover vegan pot pie in the refrigerator, covering the top with foil.
• Reheat. I like to remove the crust, reheat the rest of the pie in the microwave, then reheat the crust for the last 10-20 seconds to keep it crispy. Alternatively, you could reheat it in your oven at 350ºF for about 10 minutes.
• Freeze. Once they’ve cooled, wrap the pies tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. You can bake the pot pies from frozen at 350ºF for 40-60 minutes.

More Vegan Main Dishes

• Stromboli Recipe
• Vegan Turkey
• Vegan Wellington
• Vegan Shepherd’s Pie
• Vegan Meatloaf (Thanksgiving Main Dish)

Ingredients

Vegan Pot Pies

• 2 tablespoons vegan butter
• 1 small onion
• 2 cups sliced carrots
• 4 stalks celery , finely chopped
• 2 cups sliced mushrooms
• 4 cloves garlic , minced
• 1-2 stalks fresh thyme
• ¼ cup flour , or gluten free flour
• 3 cups vegetable broth
• salt & pepper to taste
• 1/2 cup frozen peas

To Top

• Phyllo dough , or if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry

Instructions

Vegan Pot Pies

• Preheat oven to 375°F/190°C. Set aside 3 ramekins.
• In a pan over medium heat, melt vegan butter.
• Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
• Add in the flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
• Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
• Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
• Pour mixture into medium sized ramekins and top with filo or dough.
• Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
• Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!

Notes

1. Here’s a recipe for gluten free filo dough
2. You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350 ° F/180 °C for 10 minutes.
3. You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
4. These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.

Vegan Pot Pies

Ingredients

Vegan Pot Pies

• 2 tablespoons vegan butter
• 1 small onion
• 2 cups sliced carrots
• 4 stalks celery finely chopped
• 2 cups sliced mushrooms
• 4 cloves garlic minced
• 1-2 stalks fresh thyme
• ¼ cup flour or gluten free flour
• 3 cups vegetable broth
• salt & pepper to taste
• 1/2 cup frozen peas

To Top

• Phyllo dough or if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry

Instructions

Vegan Pot Pies

• Preheat oven to 375°F/190°C. Set aside 3 ramekins.
• In a pan over medium heat, melt vegan butter.
• Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
• Add in the flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
• Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
• Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
• Pour mixture into medium sized ramekins and top with filo or dough.
• Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
• Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!

Notes

1. Here’s a recipe for gluten free filo dough
2. You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350 ° F/180 °C for 10 minutes.
3. You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
4. These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.

Nutrition

Vegan Pot Pies https://jessicainthekitchen.com/vegan-pot-pies-gluten-free/ October 18, 2021

This Vegan Shepherd’s Pie is the ultimate comfort food dish! It’s made with hearty mushrooms and lentils, then topped with a layer of garlicky mashed potatoes.

Say hello to a brilliant main dish, perfect for Thanksgiving, perfect for Christmas, and perfect for an everyday dinner. Make this Shepherd’s Pie for a crowd or make it for a weeknight meal, but whatever you do, don’t expect many leftovers! I mean, it’s topped with creamy mashed potatoes that are browned and crisped to perfection—how could you not help yourself to seconds?!

I should also mention that this recipe is ridiculously easy to make. You’ll cook everything down at the same time for the filling, pour it into the dish, top it with garlicky mashed potatoes, then bake it to crispy-edged perfection.

Basically what I’m saying is, you need to make this.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Vegan butter or olive oil – Here’s how t o make your own vegan butter.
• Mushrooms – You can use your standard white mushrooms, cremini, or portobellos for more meatiness.
• Carrots
• Garlic
• Onion – A yellow or white onion will work.
• Celery
• Fresh thyme – Or use a smaller amount of dried thyme.
• Gluten-free flour – Swap in all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Here’s how to make your own .
• Fresh or frozen peas – Not a big fan of peas? You can omit them!
• Cooked lentils – You can use brown lentils, but a puy lentil holds up especially well in a casserole if you can find them.
• Sea salt
• Ground black pepper
• Best Vegan Garlic Mashed Potatoes

How to Make Vegan Shepherd’s Pie

If you’re making this for Thanksgiving it’s pretty ideal: make the lentils in advance (or use canned lentils), then make a double batch of mashed potatoes and use the extra batch to top your Shepherd’s Pie.

Prepare. Preheat your oven to 400ºF/200ºF. Have the lentils and mashed potatoes cooked and ready to use.

Start the vegetable filling. Heat the vegan butter or olive oil in a skillet over medium-high heat. Add the mushrooms, carrots, garlic, onion, celery and thyme, then give them all a good stir. Cook until the onion is translucent and veggies are tender, about 10 to 12 minutes. Season to taste with salt and pepper.

Finish the vegetable filling. Add the flour to the skillet, and stir to coat all the vegetables evenly. Pour in the vegetable broth and bring to a simmer. Continue to simmer for 5 minutes on medium heat, or until the mixture thickens a bit. Remove the skillet from the stovetop and fold in the lentils and peas. Season to taste, again, with additional salt and pepper, if needed.

Assemble. Pour the vegetable filling into a casserole dish and spread the mashed potatoes over the top. If you want to gussy it up, you can use the tines of a fork to make swirls and designs in the potatoes, or pipe the potatoes over the veggies.

Cook. Bake the Shepherd’s Pie for 15 minutes, then turn on the broiler and broil on low until the topping is golden brown. Cool slightly, then serve.

Tips for Success

Here’s how to make sure this recipe turns out perfect every time.

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

How to Store Leftovers

Store any extra Shepherd’s Pie wrapped in the baking dish if you have a lot of leftovers (that’s doubtful!), or transfer the leftovers to an airtight storage container. Refrigerate for up to 5 days. You can reheat leftovers in the oven at 350ºF/180ºC (the amount of time will vary depending on how much you’re warming up) or in the microwave until warmed through.

Can This Recipe Be Frozen?

Yes, this is a recipe that freezes quite well! You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

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Ingredients

Vegan Shepherd’s Pie

• 1 tablespoon vegan butter or olive oil
• 2 cups mushrooms , chopped
• ½ cup carrots , sliced
• 3 cloves garlic , minced
• 1 small onion , finely chopped
• 2 stalks celery , chopped
• 1 teaspoon fresh thyme , finely diced
• 1 tablespoon all purpose gluten free flour mix
• 1 cup vegetable broth
• ½ cup fresh or frozen peas
• 1 cup to 1 ½ cups cooked lentils , add the extra half if you want more filling
• ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste
• To Top , Best Vegan Garlic Mashed Potatoes

Instructions

Vegan Shepherd’s Pie

• Preheat oven to 400°F/200°C.
• Make a batch of Vegan Mashed Potatoes . Set aside.
• In a pan over medium-high heat, heat the vegan butter or olive oil.
• Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
• Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
• Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if you’d like.
• Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
• Allow to cool slightly, then serve. Enjoy!

Notes

• To store in fridge: You can store this in its original container with a lid, or transfer to an airtight tupperware container in the fridge for up to 5 days.
• To reheat: Simply microwave, or reheat in oven at 350 degrees until warm (about 10 minutes) to keep top crispy.
• Freezing: You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Tips for Success

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.