Vegetarian Shepherd’s Pie Recipe

Introduction

This Vegetarian Shepherd’s Pie is a comforting and hearty dish that’s perfect for cozy dinners. Packed with mushrooms, carrots, and savory herbs topped with creamy mashed potatoes, it’s a delicious twist on a classic favorite. Easy to prepare and full of rich flavors, it’s sure to satisfy both vegetarians and meat-eaters alike.

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 veggie 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: Prepare the mashed potatoes by peeling the potatoes and boiling them until fork tender. Drain the water, then mash the potatoes thoroughly. Mix in the Greek yogurt and butter (or olive oil), and season with salt to taste. For a quicker option, you can use an Instant Pot to cook the potatoes.
2. Step 2: Heat the olive oil in a large oven-safe pot over medium heat. Add the minced shallots and sauté until fragrant.
3. Step 3: Add the sliced mushrooms, chopped carrots, and the whole herbs (rosemary, thyme, and bay leaf) to the pot. Cook, stirring occasionally, until the carrots are softened.
4. Step 4: Stir in the tomato paste and flour, coating the vegetables evenly. Pour in the red wine and scrape the browned bits from the bottom of the pan. Let the wine cook down for a minute or two.
5. Step 5: Slowly add the vegetable broth while stirring until a thick gravy begins to form. Season with salt and let it simmer on low heat until the sauce thickens to your liking.
6. Step 6: Remove the herb sprigs and bay leaf from the mixture, then stir in the frozen peas.
7. Step 7: Spread the mashed potatoes evenly on top of the vegetable mixture. For an extra delicious touch, brush the potato layer with a little melted butter.
8. Step 8: Bake the shepherd’s pie at 350°F (175°C) for 15 minutes. If you like a golden, crispy top, broil it for a few minutes afterward. Serve warm and enjoy the cozy, comforting flavors.

Tips & Variations

• Use any combination of root vegetables such as parsnips or turnips with the carrots for added depth.
• For a vegan version, substitute the Greek yogurt and butter with coconut yogurt and olive oil or vegan butter.
• Add a tablespoon of soy sauce or tamari to the gravy for a deeper umami flavor.
• Leftover mashed potatoes can be stored separately and spread on top just before baking for the best texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the shepherd’s pie with foil and warm it in the oven at 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions but the oven method helps retain the crispy potato topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this shepherd’s pie ahead of time?

Yes, you can prepare the filling and mashed potatoes separately in advance. Assemble the pie just before baking for the best texture and freshness.

What can I use instead of red wine?

If you prefer not to use wine, substitute it with extra vegetable broth and a splash of balsamic vinegar for acidity and depth of flavor.

Vegetarian Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

This comforting Vegetarian Shepherd’s Pie combines sautéed mushrooms, carrots, and fresh herbs in a savory tomato and red wine gravy, topped with creamy mashed Yukon gold potatoes mixed with Greek yogurt for extra richness. Baked until golden and bubbly, this hearty dish is perfect for a cozy, satisfying meal that’s both meat-free and full of flavor.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian British-inspired
• 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 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

Mashed Potatoes

• 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. Make the mashed potatoes: Peel the Yukon gold potatoes and boil them until fork tender, making sure they are soft enough to mash easily. Drain the water, then mash the potatoes with Greek yogurt and butter or olive oil. Season with salt to your taste. You can also speed up this step by cooking the potatoes in an Instant Pot if desired.
2. Sauté the vegetables: In a large oven-safe pot, heat the olive oil over medium heat. Add the minced shallots and sauté until fragrant. Then add the sliced mushrooms, chopped carrots, and the fresh herbs (rosemary, thyme, bay leaf). Continue sautéing until the carrots begin to soften.
3. Prepare the gravy: Add the tomato paste and flour to the pot and stir to combine with the vegetables. Pour in the red wine, allowing it to sizzle and deglaze the pot by scraping up any browned bits from the bottom. Let the wine cook off for one to two minutes, then slowly stir in the vegetable broth until a thick gravy forms. Season with salt and let the mixture simmer on low heat to thicken further.
4. Assemble and bake: Remove and discard the herb sprigs. Stir in the frozen peas, then spread the prepared mashed potatoes evenly over the vegetable filling in the pot. Optionally brush the top of the mashed potatoes with some butter to enhance browning. Bake in a preheated 350°F (175°C) oven for 15 minutes.
5. Broil to finish: For a beautifully golden and slightly crisp top, finish the shepherd’s pie under the broiler for a few minutes, watching carefully to avoid burning.
6. Serve: Scoop hearty servings and enjoy this warm, cozy vegetarian meal.

Notes

• You can replace shallots with a mix of onions and garlic if preferred.
• Using Greek yogurt in mashed potatoes adds creaminess and tang without the heaviness of cream.
• The recipe can be adapted by using an Instant Pot for faster potato cooking.
• Be careful when broiling; it only takes a few minutes to brown the top.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Keywords: vegetarian shepherd’s pie, mushroom shepherd’s pie, meatless shepherd’s pie, comfort food, mashed potatoes, vegetable pie