Vegetarian Shepherd’s Pie

By Maria Lichty

Published on January 17, 2022

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If you are craving comfort food, you’ve come to the right place. This Vegetarian Shepherd’s Pie is the ultimate comfort food.

Traditionally, shepherd’s pie is a rustic casserole made with a mixture of ground meat and vegetables topped with pillowy mashed potatoes and baked in the oven.

Well, this vegetarian version has all of the classic flavors, but instead of using meat, it’s made with extra hearty vegetables that get cooked in a rich gravy that is full of flavor. The dish is still super comforting and satisfying; I promise you won’t miss the meat.

Shepherd’s pie is the perfect meal for a cold day or when you are craving comfort food. And the best part? It can be made in advance. I also love making this dish when I have leftover mashed potatoes. Repurposing food is fun and the end results are so delicious.

This recipe comes from our friend Kelley’s cookbook, Après All Day, which is filled with cozy recipes that are perfect for sharing with family and friends. If you like to ski, snowboard, or spend time outdoors in the winter time, this is the book for you! It’s filled with GOOD recipes that will warm you up and make you feel good, like this shepherd’s pie.

Mashed Potatoes

Before we make the pie, let’s make the creamy garlic mashed potatoes that go on top of the pie. A savory pie topped with mashed potatoes? So much YES!!

I use red potatoes, but Yukon gold or Russet potatoes will work.

• In a large pot, add 8 cups of water and 1 teaspoon of the salt; bring to a boil over high heat.
• Rinse the potatoes under cold water to remove the starch. Drain and add to the boiling water. Cook until fork tender; drain and return the potatoes to the pot.
• While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the garlic and cook for 5 minutes, or until soft, taking care not to burn the garlic. FYI, it will smell amazing!
• Use a potato masher to lightly break down the potatoes until mostly smooth. I like to leave them slightly chunky, but if you prefer super smooth, mash away!
• Gently fold in the garlic butter. Gradually stir in the half-and-half and season with remaining salt and the pepper. Keep the potatoes warm while you make the shepherd’s pie filling.

How to Make Vegetarian Shepherd’s Pie

Once the mashed potatoes are done, it’s pie time. The filling is easy to prepare and the flavors are incredible!

• In a large cast-iron or heavy-bottomed skillet, heat the olive oil over medium heat. Add the onion and sauté until softened.
• Add the mushrooms, carrots, rosemary, and thyme and cook until the carrots are just starting to soften. Add the garlic and cook until fragrant.
• Add the tomato paste and flour (can use gluten-free flour) to the skillet and stir. Add the wine and deglaze the skillet, stirring to scrape up any brown bits from the bottom of the skillet.
• Add the Worcestershire and broth, stirring until the gravy starts to form. Simmer until the gravy starts to thicken.
• Remove the rosemary and thyme. Stir in the frozen peas and corn. Season with salt and pepper.
• If you are using a cast-iron or other ovenproof pan, you can spread the reserved mashed potatoes right over the vegetable filling. Otherwise, transfer the filling to a 9-inch square or oval baking dish. Spread the mashed potatoes over the top of the filling.
• Bake until the mashed potatoes are starting to brown and the filling is bubbly.

Serving Suggestions

Shepherd’s pie is a very filling meal and can be a meal on it’s own, but if you want to serve a few side dishes to go with, here are a few of our favorites.

• Easy Green Salad
• Easy Spinach Salad
• Roasted Green Beans
• Garlic Bread or Crusty Bread
• Buttermilk Drop Biscuits

How to Store & Freeze

You can make the Shepherd’s pie in advance. Store fully prepared in the refrigerator, for up to 2 days before cooking. Make-ahead meals are a lifesaver and this one always hits the spot!

You can also freeze shepherd’s pie. Freeze in an ovenproof dish for easy baking once it defrosts. A square glass baking dish or a foil disposable dish are great options. Wrap tightly in plastic and then in foil. Store in the freezer for up to 1 month. When ready to bake, remove the plastic wrap and foil and bake from frozen, adding 20 to 25 minutes to the baking time.

Leftover shepherd’s pie will keep in the refrigerator, covered or stored in an airtight container, for up to 4 days. You can reheat individual portions in the microwave or cover your shepherd’s pie tightly with foil and bake in the oven at 350°F for about 30 minutes or until heated through.

More Vegetarian Recipes

• Ratatouille
• Cauliflower Bolognese
• Vegetable Lasagna
• Creamy Roasted Cauliflower Chowder
• Pasta Fagioli

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Main Dishes

Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie- mushrooms, carrots, peas, and corn covered in a rich gravy and topped with creamy garlic mashed potatoes. This vegetarian take on the traditional Shepherd's pie is satisfying and delicious.

4.70 from 13 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Cuisine American

Servings 8

Cook ModePrevent your screen from going dark

Ingredients

  

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For the mashed potatoes:

• 1 3/4 teaspoon kosher salt
• 2 lbs red potatoes, peeled and cut into 1/2-inch chunks
• 2 tablespoons salted butter
• 2 garlic cloves, minced
• 1/2 cup half-and-half
• 1/4 teaspoon freshly ground black pepper

For the filling:

• 2 tablespoons olive oil
• 3/4 cup finely diced red onion
• 1 1/4 lbs cremini mushrooms, stemmed and sliced
• 2 cups peeled and chopped carrots
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour (can use gf flour)
• 1/2 cup dry red wine
• 2 teaspoons Worcestershire sauce* (there are vegan brands)
• 1 1/2 cups vegetable broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

 

• To make the mashed potatoes: In a large pot, add 8 cups of water and 1 teaspoon of the salt; bring to a boil over high heat.
• Rinse the potatoes under cold water to remove the starch. Drain and add to the boiling water. Cook until fork tender, 12 to 15 minutes; drain and return the potatoes to the pot.
• While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the garlic and cook for 5 minutes, or until soft, taking care not to burn the garlic.
• Use a potato masher to lightly break down the potatoes until mostly smooth. Gently fold in the garlic butter. Gradually stir in the half-and-half and season with remaining ¾ teaspoon salt and the pepper. Keep the potatoes warm while you make the shepard’s pie filling.
• Preheat oven to 375 degrees F.
• To make the filling: In a large cast-iron or heavy-bottomed skillet, heat the olive oil over medium heat. Add the onion and sauté for 2 to 3 minutes, just until the onions start to soften. Add the mushrooms, carrots, rosemary, and thyme. Sauté for 5 to 6 minutes, or until the carrots are just starting to soften. Add the garlic and cook for 1 to 2 minutes, or until the garlic is fragrant.
• Add the tomato paste and flour to the skillet and stir. Cook for 1 to 2 minutes, stirring constantly to cook off the taste of the flour. Add the wine and deglaze the skillet, stirring to scrape up any brown bits from the bottom of the skillet. Add the Worcestershire and broth, stirring until the gravy starts to form. Simmer over medium-low heat for 5 minutes, or until the gravy starts to thicken.
• Remove the rosemary and thyme. Stir in the frozen peas and corn. Season with salt and pepper.
• If you are using a cast-iron or other ovenproof pan, you can spread the reserved mashed potatoes right over the vegetable filling. Otherwise, transfer the filling to a 9-inch square or oval baking dish. Spread the mashed potatoes over the top of the filling.
• Bake for 15 to 20 minutes, or until the mashed potatoes are starting to brown and the filling is bubbly. Serve immediately.

Notes

*To keep the recipe vegetarian, use a vegan Worcestershire sauce. There are several brands that are vegan, just read the labels. 

You can make the Shepherd’s pie in advance. Store fully prepared in the refrigerator, for up to 2 days before cooking.

If you’d like to freeze it, do so in an ovenproof dish for easy baking once it defrosts. A square glass baking dish or a foil disposable dish are great options. Wrap tightly in plastic and then in foil. Store in the freezer for up to 1 month. When ready to bake, remove the plastic wrap and foil and bake from frozen, adding 20 to 25 minutes to the baking time.

Leftover shepherd’s pie will keep in the refrigerator, covered or stored in an airtight container, for up to 4 days. You can reheat individual portions in the microwave or cover your shepherd’s pie tightly with foil and bake in the oven at 350°F for about 30 minutes or until heated through.

Recipe from Après All Day by Kelley Epstein

Nutrition

Calories: 258kcal, Carbohydrates: 39g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 1009mg, Potassium: 1168mg, Fiber: 5g, Sugar: 6g, Vitamin A: 5822IU, Vitamin C: 24mg, Calcium: 68mg, Iron: 2mg

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