Vegetarian Shepherd's Pie

4.70 from 13 votes

Recipe from Two Peas and Their Pod

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: pie

Servings:

Calories: 258kcal

Ingredients

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 3/4 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