Go Back
–+ servings
Vegetarian Shepherd’s Pie

Creamy Vegetarian Shepherd's Pie for Cozy Nights In

This vegetarian shepherd’s pie combines rich, caramelized mushrooms and vibrant vegetables, all under a creamy mashed potato blanket.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Red Wine substitute with vegetable broth for non-alcoholic version
  • 2 tablespoons Tomato Paste opt for San Marzano for a sweeter taste
  • 1 tablespoon Fresh Rosemary use 1/2 tsp dried rosemary as substitute
  • 2 medium Shallots can be replaced with onions for a similar effect
  • 1 tablespoon Fresh Thyme substitute with 1/2 tsp dried thyme if fresh is unavailable
  • to taste teaspoon Salt adjust to taste
  • 2 tablespoons Olive Oil can use any neutral oil if preferred
  • 2 medium Carrots can substitute with parsnips or diced potatoes
  • 2 cups Vegetable Broth low-sodium broth is an alternative
  • 2 tablespoons Flour use cornstarch or a gluten-free flour blend for a gluten-free option
  • 1 leaf Bay Leaf remove before serving
  • 1 cup Frozen Peas use fresh peas if available, or omit if desired
  • 8 ounces Fresh Mushrooms (Cremini/Button) other options include shiitake or portobello
For the Mashed Potatoes
  • 1/2 cup Greek Yogurt substitute with sour cream or cream cheese
  • 2 pounds Yukon Gold Potatoes can replace with Russet or red potatoes
  • 3 tablespoons Butter if dairy-free, use vegan butter

Equipment

  • Large pot
  • large skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Start by peeling and quartering the Yukon Gold potatoes. Place them in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until fork-tender. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and sauté for about 3-4 minutes until softened and translucent. Then, toss in the diced carrots and sliced mushrooms, cooking for around 5-7 minutes until everything is browned and fragrant.
  3. Stir in 2 tablespoons of tomato paste and 2 tablespoons of flour into the vegetable mixture, cooking for about 1 minute to enhance the flavors. Pour in 1/2 cup of red wine and scrape the bottom to lift any browned bits. Allow to simmer until the wine has reduced slightly.
  4. Gradually add in 2 cups of vegetable broth while stirring continuously to achieve a smooth texture. Keep cooking until the sauce thickens, about 3-5 minutes. Season with salt to taste.
  5. Remove bay leaf, stir in 1 cup of frozen peas. Transfer the filling into a baking dish, spreading it evenly. Prepare the mashed potatoes by mashing the drained ones with 1/2 cup of Greek yogurt and 3 tablespoons of butter until creamy.
  6. Preheat your oven to 350°F (175°C). Place the assembled Shepherd’s Pie in the oven and bake for 15 minutes. For an extra golden brown topping, switch to broil mode for an additional 2-3 minutes.
  7. Once baked, remove from oven and let it rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Ensure the filling is thick enough to coat a spoon to prevent a watery pie. Taste and adjust seasoning before baking.

Tried this recipe?

Let us know how it was!