Good Kitchen Blog: Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie! ♡ Ay yay yaaaay. This is good.

Shepherd’s Pie season is upon us and this super cozy vegetarian version is running around on the loose in our house. And did you hear me when I said veg only? Honestly, we don’t even need the meat – I promise these vegetables are the yummy kind.

Like, really yummy.

Like, sautéed with garlic and onion, sauced up with a sizzle of red wine, coated in a quick gravy, and baked under a layer of creamy mashed potatoes good. Want. Want. Want.

This is not a lentil shepherd’s pie, but if you want to add lentils for a little more protein punch, you do you.

Let’s Talk Mashed Potatoes for Shepherd’s Pie

I decided to put Greek yogurt in my potatoes to lean towards healthy while still being creamy-tangy (gah, so good).

That being said, if you want this to be a completely vegan shepherd’s pie, just use olive oil instead of butter and maybe a splash of non-dairy milk in your potatoes and you will be golden.

And if you’re gluten free? I have a hack for you involving mashed potatoes – check the recipe notes.

Meat or no meat, dairy or no dairy, gluten or no gluten… let’s work with everyone here.

Can you smell it though? That red wine, garlic, olive oil, rosemary aromatherapy?

Vegetarian Shepherd's Pie in pan and bowl.

If you’re really looking ahead, I’ll also say that Shepherd’s Pie is a perfect after-Thanksgiving recipe, because guess what you have a lot of in your fridge after Thanksgiving? Leftover mashed potatoes. This is an amazing way to use up some of those holiday potato leftovers.

The mashed potatoes usually need a little help since they dry out a bit in the fridge, so just heat them up with a little water or milk and get them nice and creamy again, and then spread that magic on top of your silky, veg-packed mushroomy gravy.

Important to note that this vegetarian shepherd’s pie is a total comfort food meets real food situation, so it’s going to require pajamas or sweats. A big fluffy sweater would be okay, too. Blanket, slippers, and candle are all optional. But a big appetite will be necessary. I know you can deliver.

Watch How to Make Vegetarian Shepherd’s Pie:

When you pull this out of the oven and the sauce is bubbling up around the sides under the lightly-golden-brown potatoes and your whole house smells like a log cabin in the northwoods?

That will not be a sad moment for you.

Vegetarian Shepherd’s Pie

★★★★★

5 from 60 reviews

Author: Lindsay
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8, or 6 if you’re hungry

Print Recipe

Description

Vegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!

Ingredients

Vegetarian Shepherd’s Pie Filling:

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)
fresh herbs to taste (I used 1 sprig of rosemary, thyme, and a 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

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

Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)
Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
Make the gravy: Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
Bake: Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.

Notes

Gluten Free Variation: Skip the flour and stir in about 3/4 cup mashed potatoes to the veggies and liquid to make a “gravy.” Easy. Tasty.

Vegan Version: Use olive oil in place of butter and non-dairy milk in place of the yogurt.

Meat Version: Add browned ground meat to the gravy mixture. Yummy!

Pro Texture Tip: I chopped up half of my mushrooms so there would be a better texture variety in the filling. If you don’t want to use red wine, just sub a little more liquid. No problem.

Category: Dinner
Method: Bake
Cuisine: British-Inspired