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Vegetarian Shepherd’s Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

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