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Vegetarian Shepherd’s Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/vegetarian-shepherds-pie-recipe/