Vegetarian Shepherd’s Pie Recipe

Introduction

Vegetarian Shepherd’s Pie is a comforting, hearty dish packed with savory mushrooms, carrots, and a creamy mashed potato topping. This meat-free version delivers all the warmth and satisfaction of the classic without sacrificing flavor. Perfect for chilly evenings or anytime you crave a fulfilling homemade meal.

Ingredients

• 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
• 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. Drain, then mash with Greek yogurt and butter. Season with salt to taste and set aside.
2. Step 2: Heat olive oil in a large oven-safe pot over medium heat. Add minced shallots and sauté until fragrant.
3. Step 3: Add sliced mushrooms, chopped carrots, rosemary, thyme, and bay leaf. Sauté until the carrots are softened.
4. Step 4: Stir in tomato paste and flour to the vegetables. Pour in red wine, scraping up any browned bits from the pot. Let the wine cook off for a minute or two.
5. Step 5: Gradually add vegetable broth, stirring to create a thick gravy. Season with salt and simmer over low heat until thickened.
6. Step 6: Remove and discard the herb sprigs and bay leaf. Stir in the frozen peas.
7. Step 7: Spread the mashed potatoes evenly over the veggie mixture. Optionally, brush the top with butter for extra richness.
8. Step 8: Bake at 350°F (175°C) for 15 minutes. For a golden top, finish under the broiler for a few minutes. Serve warm and enjoy.

Tips & Variations

• Use Yukon gold potatoes for creamy, buttery mashed potatoes that hold up well in baking.
• Substitute fresh herbs with 1 teaspoon dried rosemary and thyme if fresh is unavailable.
• Add finely chopped celery or parsnips for extra vegetable depth.
• For a vegan version, swap butter and yogurt with plant-based alternatives.
• Consider adding cooked lentils for additional protein and texture.

Storage

Store leftover shepherd’s pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy top. You can also portion and freeze for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy without gluten.

What if I don’t have red wine?

You can replace red wine with extra vegetable broth or a splash of balsamic vinegar for acidity and depth of flavor.

Vegetarian Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

This Vegetarian Shepherd’s Pie is a comforting and hearty dish featuring a savory mix of mushrooms, carrots, and peas in a rich red wine gravy, topped with creamy mashed Yukon gold potatoes. Perfectly baked to golden perfection, this recipe offers a delightful meat-free twist on the classic shepherd’s pie, ideal for cozy dinners.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian British-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mashed Potatoes

• 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

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 (more or less to taste)
• 2 cups frozen peas

Instructions

1. Prepare the Mashed Potatoes: Peel the Yukon gold potatoes and boil them until fork tender, which usually takes about 15-20 minutes. Drain the potatoes well, then mash them until smooth. Mix in the full fat Greek yogurt and butter or olive oil, then season with salt to your preference. For a quicker method, you may use an Instant Pot to cook the potatoes.
2. Sauté Aromatics and Vegetables: In a large oven-safe pot, heat the olive oil over medium heat. Add the minced shallots and sauté until fragrant, about 2-3 minutes. Add the sliced mushrooms, chopped carrots, and the whole sprigs of rosemary, thyme, and dried bay leaf. Sauté everything until the carrots are softened, approximately 8-10 minutes.
3. Develop the Gravy: Stir in the tomato paste and flour into the vegetables, cooking for a minute to eliminate raw flour taste. Pour in the red wine, allowing it to sizzle and deglaze the pot by scraping up all the browned bits at the bottom. Cook the wine down for 1-2 minutes until slightly reduced.
4. Add Broth and Simmer: Gradually pour in the vegetable broth, stirring continuously to form a thick gravy. Season with salt and let the mixture simmer on low heat, stirring occasionally until it thickens further, around 5-7 minutes.
5. Prepare for Baking: Remove the rosemary, thyme, and bay leaf from the pot. Stir in the frozen peas to the vegetable mixture.
6. Assemble and Bake: Evenly spread the mashed potato mixture on top of the vegetable filling. For an extra buttery finish, brush the mashed potatoes with melted butter or olive oil. Place the pot in the oven and bake at 350°F (175°C) for about 15 minutes until heated through.
7. Broil for Browning: For a golden and slightly crispy top, switch your oven to broil and cook the pie for an additional 2-3 minutes, watching carefully to avoid burning.
8. Serve: Scoop out generous servings of the warm vegetarian shepherd’s pie and enjoy a cozy, satisfying meal.

Notes

• You can substitute shallots with a mix of onions and garlic if needed.
• Adjust salt to taste, especially in the gravy phase to balance flavors.
• The red wine adds depth but can be omitted or replaced with additional vegetable broth if preferred.
• Using Yukon gold potatoes results in creamy and flavorful mashed potatoes.
• For a quicker potato prep, consider using an Instant Pot or pressure cooker.
• Broiling at the end is optional but adds a delightful toasted crust to the mashed potatoes.

Keywords: vegetarian shepherd’s pie, mushroom pie, mashed potato topping, vegetarian dinner, cozy recipes, meatless comfort food