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Vegan Mexican Shepherd's Pie

Vegan Mexican Shepherd's Pie

This classic dish gets a makeover with Mexican flavors making this Vegan Mexican Shepherd's Pie a spicy comforting meal. 
Course Main Course
Cuisine vegan, gluten free
Keyword vegan Mexican shepherd's pie, vegan shepherd's pie
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 - 6
Calories 491kcal


  • 1 cup chopped red onion
  • 1 tablespoon olive oil
  • ¾ cup chopped red pepper
  • ¾ cup corn
  • 15 ounces black beans
  • ½ teaspoon chili powder
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • Salt and pepper
  • ½ cup salsa - I used roasted tomato
  • Whole batch Chipotle Mashed Sweet Potatoes*


  • Preheat oven to 425°.
  • Add olive oil to a hot pan and cook onions on medium heat until translucent. 
  • Add red pepper and cook until crisp tender.
  • Add corn, black beans, spices, and salsa. Cook a few minutes until salsa cooks down.
  • Pour black bean mixture into a 9 ½" x 7 ½" (or similar size) baking dish. Spread Chipotle Mashed Sweet Potato on top.
  • Bake at 425° for 15 minutes, then broil for 5 minutes.


*For the Chipotle Mashed Sweet Potatoes the recipe says the almond milk is optional. I used it in that recipe so that it would have a creamy consistency in this recipe.


Calories: 491kcal | Carbohydrates: 87g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1327mg | Potassium: 1448mg | Fiber: 18g | Sugar: 14g | Vitamin A: 34620IU | Vitamin C: 47.4mg | Calcium: 142mg | Iron: 4.5mg