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
Scale
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
