Vegetarian Shepherd’s Pie Recipe

Introduction

Vegetarian Shepherd’s Pie is a comforting, hearty dish perfect for cozy dinners. Packed with mushrooms, carrots, and flavorful herbs, it’s topped with creamy mashed potatoes for a satisfying meal everyone will love.

Ingredients

• 2 tablespoons olive oil
• 3 shallots, minced (or some onions and garlic)
• 16 ounces fresh mushrooms, sliced
• 6 carrots, peeled and chopped (about 2 cups)
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1 dried bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1/2 cup red wine
• 1-2 cups vegetable broth
• 1 teaspoon salt (more or less to taste)
• 2 cups frozen peas
• 6 Yukon gold potatoes (about 2 pounds)
• 1/2 cup full fat Greek yogurt
• 1/4 cup butter or olive oil
• Salt to taste

Instructions

1. Step 1: Peel the potatoes and boil them until fork tender, about 15-20 minutes. Drain and mash them with the Greek yogurt and butter. Season with salt to taste and set aside.
2. Step 2: In a large oven-safe pot, heat the olive oil over medium heat. Add the minced shallots and sauté until fragrant.
3. Step 3: Add the sliced mushrooms, chopped carrots, rosemary, thyme, and bay leaf. Sauté until the carrots are softened, about 8-10 minutes.
4. Step 4: Stir in the tomato paste and flour, mixing well to coat the vegetables.
5. Step 5: Pour in the red wine, scraping the browned bits off the bottom of the pot. Let the wine cook for 1-2 minutes to cook off the alcohol.
6. Step 6: Slowly add the vegetable broth, stirring constantly until a thick gravy forms. Season with salt and let simmer on low heat to thicken further.
7. Step 7: Remove the rosemary, thyme, and bay leaf. Stir in the frozen peas, then spread the mashed potatoes evenly over the vegetable mixture. For extra richness, brush the top with melted butter.
8. Step 8: Bake at 350°F (175°C) for 15 minutes. Optionally, broil for a few minutes afterward to brown the potato topping.
9. Step 9: Serve warm and enjoy your cozy, vegetarian shepherd’s pie.

Tips & Variations

• Use a mix of mushrooms like cremini and shiitake for deeper flavor.
• Swap Greek yogurt for sour cream or heavy cream in mashed potatoes for a different richness.
• Try adding cooked lentils or diced tofu to the vegetable filling for extra protein.
• If you don’t have red wine, use extra vegetable broth and a splash of balsamic vinegar to add acidity.
• To save time, you can make the mashed potatoes in an Instant Pot or pressure cooker.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Avoid soggy toppings by reheating uncovered in the oven when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this shepherd’s pie vegan?

Yes! Replace the butter with olive oil or vegan butter and substitute the Greek yogurt with a plant-based alternative like coconut yogurt or cashew cream.

Can I prepare this dish ahead of time?

Absolutely. You can make the filling and mashed potatoes separately, then assemble just before baking. This makes it easy to prepare for a dinner party or busy weeknight.

Vegetarian Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

This Vegetarian Shepherd’s Pie is a comforting and hearty dish featuring a savory mushroom and vegetable filling topped with creamy mashed potatoes. Infused with fresh herbs and a rich red wine gravy, it’s the perfect cozy meal for any occasion.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable Filling

• 2 tablespoons olive oil
• 3 shallots, minced (or substitute with onions and garlic)
• 16 ounces fresh mushrooms, sliced
• 6 carrots, peeled and chopped (about 2 cups)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dried bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1/2 cup red wine
• 1–2 cups vegetable broth
• 1 teaspoon salt (adjust to taste)
• 2 cups frozen peas

Mashed Potato Topping

• 6 Yukon Gold potatoes (about 2 pounds), peeled
• 1/2 cup full fat Greek yogurt
• 1/4 cup butter or olive oil
• Salt to taste

Instructions

1. Make the mashed potatoes: Peel the potatoes and boil them until they are fork-tender and mash easily. Drain well, then mash and mix in the full fat Greek yogurt and butter or olive oil. Season the mashed potatoes with salt to taste and set aside.
2. Prepare the vegetable filling: Heat olive oil in a large oven-safe pot over medium heat. Add minced shallots and sauté until fragrant. Add sliced mushrooms, chopped carrots, and the fresh rosemary, thyme sprigs, and dried bay leaf. Sauté the vegetables until the carrots become tender.
3. Make the gravy: Stir in tomato paste and flour to the vegetable mixture, cooking briefly. Pour in red wine while scraping up browned bits from the bottom of the pot. Allow the wine to cook down for a minute or two to reduce. Gradually add vegetable broth while stirring continuously until a thick gravy forms. Season with salt and simmer over low heat to thicken further.
4. Prepare for baking: Remove the herb sprigs and bay leaf from the pot. Stir in the frozen peas evenly throughout the vegetable mixture.
5. Assemble and bake: Spread the prepared mashed potatoes evenly on top of the vegetable filling in the oven-safe pot. Optionally, brush the top with additional butter for a richer flavor. Bake the casserole in a preheated oven at 350°F (175°C) for 15 minutes. For a beautifully browned top, finish under the broiler for a few minutes.
6. Serve: Scoop hearty servings and enjoy a warm, cozy meal that’s perfect for chilly days or anytime you crave a comforting vegetarian dish.

Notes

• You can speed up the mashed potato preparation by using an Instant Pot to cook the potatoes quickly.
• Adjust the amount of vegetable broth to achieve your desired gravy thickness.
• Broiling at the end is optional but adds a lovely golden crust on top of the mashed potatoes.
• Use full fat Greek yogurt for creamier mashed potatoes, or substitute with sour cream or cream cheese if preferred.

Keywords: Vegetarian Shepherd’s Pie, mashed potatoes, mushroom gravy, comfort food, vegetarian dinner