Vegetarian Shepherd’s Pie Recipe
Introduction
Vegetarian Shepherd’s Pie is a comforting, hearty dish perfect for chilly evenings. Packed with mushrooms, carrots, and peas, it’s a flavorful twist on the classic made entirely from vegetables. Creamy mashed potatoes on top make this a satisfying and wholesome meal.
Ingredients
- 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)
- 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 (more or less to taste)
- 2 cups frozen peas
- 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
- Step 1: Peel the potatoes and boil them until fork tender. Drain and mash the potatoes, then mix in the Greek yogurt and butter or olive oil. Season the mashed potatoes to taste with salt. (You can also cook the potatoes in an Instant Pot for a quicker method.)
- Step 2: In a large oven-safe pot, heat the olive oil over medium heat. Add the minced shallots and sauté until fragrant.
- Step 3: Add the sliced mushrooms, chopped carrots, and the sprigs of fresh rosemary, thyme, and the bay leaf. Sauté until the carrots are softened. Remember to remove the herbs before serving.
- Step 4: Stir in the tomato paste and flour to the vegetables. Pour in the red wine and scrape the browned bits from the bottom of the pot. Let the wine cook for a minute or two to reduce slightly.
- Step 5: Slowly add the vegetable broth while stirring continuously until a thick gravy forms. Season with salt and let it simmer on low heat until it reaches the desired thickness.
- Step 6: Remove the herb sprigs from the pot. Stir in the frozen peas and spread the mashed potatoes evenly over the vegetable mixture. Optionally, brush the potato topping with a bit of melted butter for extra richness.
- Step 7: Bake the pie in a preheated 350°F oven for 15 minutes. For a golden brown top, finish under the broiler for a few minutes, watching carefully to avoid burning.
- Step 8: Serve warm and enjoy this cozy, hearty vegetarian meal.
Tips & Variations
- Use a mix of mushrooms, such as cremini or portobello, for deeper flavor.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and use olive oil or vegan butter instead of dairy butter.
- Add other vegetables like corn or green beans for extra texture and color.
- Leftover gravy can be thickened more and used as a sauce for mashed potatoes or roasted veggies on another day.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the mashed potatoes creamy and the vegetable filling flavorful. Avoid microwaving if possible, as it can dry out the topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the vegetable filling and mashed potatoes separately in advance. Assemble just before baking to keep the topping fresh and fluffy.
What can I use instead of red wine?
If you prefer not to use red wine, you can substitute with additional vegetable broth and a splash of balsamic vinegar or red grape juice for acidity and depth of flavor.
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Vegetarian Shepherd’s Pie Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty Vegetarian Shepherd’s Pie is a comforting and flavorful dish made with sautéed mushrooms, carrots, and peas in a rich tomato and red wine gravy, topped with creamy mashed Yukon gold potatoes blended with Greek yogurt and butter. Baked to perfection with a golden crust, it’s a perfect cozy meal that satisfies both vegetarians and those seeking a nutritious, home-cooked comfort food.
Ingredients
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
Mashed Potato Topping
- 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
- Prepare Mashed Potatoes: Peel the Yukon gold potatoes and boil them until fork-tender for easy mashing. Drain thoroughly, then mash the potatoes and mix in the full-fat Greek yogurt and butter or olive oil. Season with salt to taste and set aside.
- Sauté Aromatics and Vegetables: In a large oven-safe pot, heat olive oil over medium heat. Add minced shallots and sauté until fragrant. Then add sliced mushrooms, chopped carrots, and the whole herbs (rosemary, thyme, and bay leaf). Cook, stirring occasionally, until the carrots are softened and the mushrooms have released their moisture.
- Create the Gravy: Stir in tomato paste and flour, cooking briefly to combine. Pour in the red wine, allowing it to sizzle and scrape browned bits from the bottom of the pot for added flavor. Let the wine reduce for a minute or two. Slowly add vegetable broth, stirring continuously until a thick gravy forms. Season the mixture with salt and simmer over low heat until the gravy thickens further.
- Assemble and Bake: Remove the herb sprigs and bay leaf from the vegetable mixture. Stir in frozen peas to warm through. Spread the prepared mashed potatoes evenly over the vegetable filling, brushing the top with additional butter if desired for a richer crust. Bake in a preheated oven at 350°F (175°C) for 15 minutes, then optionally broil for a few minutes to brown the top.
- Serve: Scoop generous portions of the shepherd’s pie and enjoy this cozy, hearty vegetarian meal.
Notes
- You can use an Instant Pot to quickly cook the potatoes for mashing, which can save time.
- If you prefer a vegan version, substitute the Greek yogurt and butter with plant-based alternatives such as coconut yogurt and vegan butter or olive oil.
- Adjust seasoning carefully as the saltiness can vary depending on your vegetable broth.
- To deepen flavor, consider adding sautéed garlic with the shallots.
- For extra texture, top with grated cheese before baking, if dairy is acceptable.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Western
Keywords: Vegetarian Shepherd’s Pie, Mushroom Shepherd’s Pie, Comfort Food, Mashed Potato Topping, Meatless Pie
