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Vegetarian Shepherd’s Pie Recipe

Vegetarian Shepherd's Pie Recipe
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★★★★★

4.8 from 10 reviews

A comforting and hearty Vegetarian Shepherd’s Pie featuring a savory mushroom and vegetable filling topped with creamy Greek yogurt mashed potatoes, baked to golden perfection. This dish is perfect for cozy dinners and offers a flavorful, meat-free twist on a classic.

Ingredients

Scale

For the 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 of fresh rosemary
  • 1 sprig of 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

For the 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

  1. Make the mashed potatoes: Peel the Yukon Gold potatoes and boil them until fork tender to ensure they mash easily. Drain the potatoes, then mash them thoroughly. Stir in the Greek yogurt and butter until creamy. Season with salt to your preference. Alternatively, use an Instant Pot for quicker preparation.
  2. Sauté the vegetables: In a large oven-safe pot, heat olive oil over medium heat. Add the minced shallots and sauté until fragrant. Incorporate the sliced mushrooms, chopped carrots, and whole herbs—rosemary, thyme, and bay leaf. Cook until the carrots soften, stirring occasionally.
  3. Make the gravy: Add tomato paste and flour to the pot and stir thoroughly to combine. Pour in the red wine, allowing it to sizzle, while scraping up all the browned bits from the bottom of the pan for added flavor. Let the wine cook off for a minute or two.
  4. Simmer the filling: Slowly pour in 1-2 cups of vegetable broth while stirring continuously to develop a thick gravy. Season with salt to taste. Let the mixture simmer on low heat until it thickens to your desired consistency.
  5. Prepare to bake: Remove and discard the rosemary, thyme, and bay leaf from the filling. Stir in the frozen peas until evenly distributed.
  6. Assemble and bake: Spread the prepared mashed potatoes evenly over the vegetable filling. Optionally, brush the mashed potatoes with melted butter for an extra golden crust. Bake the assembled dish in a preheated oven at 350°F (175°C) for 15 minutes.
  7. Finish and serve: For a beautifully browned top, switch the oven to broil and broil for a few minutes until golden and crispy. Serve hot and enjoy a cozy, hearty meal.

Notes

  • Using Yukon Gold potatoes provides a creamy, buttery texture perfect for mashed potatoes.
  • If you prefer a thicker gravy, allow it to simmer longer before assembling.
  • You can substitute vegetable broth with mushroom broth for deeper umami flavor.
  • Red wine can be omitted or replaced with additional broth for a non-alcoholic version.
  • Brush the top with butter before baking for a more golden crust, or use olive oil for a dairy-free option.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Nutrition

Keywords: Vegetarian Shepherd's Pie, Mushroom Shepherd's Pie, Meatless Dinner, Comfort Food, Greek Yogurt Mashed Potatoes, Vegetable Casserole

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