Name: Vegetarian Shepherd’s Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 2 Tbsp olive oil; 3 shallots, minced (or onion/garlic combo); 16 oz mushrooms, sliced; 6 carrots, chopped; 1 sprig rosemary; 1 sprig thyme; 1 bay leaf; 2 Tbsp tomato paste; 2 Tbsp all-purpose flour; 1/2 cup red wine; 1–2 cups vegetable broth; 1 tsp salt; 2 cups frozen peas; 6 Yukon Gold potatoes (2 lb); 1/2 cup Greek yogurt; 1/4 cup butter or olive oil; Salt, to taste

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A cozy, meat-free spin on classic shepherd’s pie—featuring sautéed mushrooms, hearty veggies, savory gravy, and creamy mashed potato topping that’s perfect for any night of the week.

Why You’ll Love This Recipe

Comforting and hearty: Layers of rich veggies and gravy nestled under a fluffy potato crust
Savory and flavorful: Fresh herbs, mushrooms, and red wine create a deep umami profile
Vegetarian-friendly: Uses vegetable broth and dairy for a satisfying meatless meal
One-pot ease: Prep the filling in an oven-safe pot, top with mash, and bake—fewer dishes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling

2 Tbsp olive oil
3 shallots, minced (or a mix of onions and garlic)
16 oz fresh mushrooms, sliced
6 carrots, peeled and chopped (~2 cups)
1 sprig fresh rosemary
1 sprig fresh thyme
1 dried bay leaf
2 Tbsp tomato paste
2 Tbsp all-purpose flour
½ cup red wine
1–2 cups vegetable broth
1 tsp salt (adjust to taste)
2 cups frozen peas

Mashed Potatoes

6 Yukon Gold potatoes (~2 lb)
½ cup full‑fat Greek yogurt
¼ cup butter or olive oil
Salt, to taste

Directions

Filling

Saute aromatics
Heat olive oil in a large, oven-safe pot over medium heat. Add minced shallots (or onions and garlic) and sauté until fragrant—about 2 minutes.
Cook vegetables
Add sliced mushrooms, carrots, rosemary, thyme, and bay leaf. Sauté until carrots begin to soften, about 5–7 minutes.
Make the gravy
Stir in tomato paste and flour. Pour in red wine and scrape up browned bits. Let wine reduce for 1–2 minutes. Gradually add vegetable broth, stirring until the gravy thickens. Season with salt. Simmer until thickened to your liking.
Finish filling
Remove herb sprigs and bay leaf. Stir in frozen peas and set aside while you prepare the mash.

Mashed Potatoes

Cook potatoes
Peel and cube Yukon Gold potatoes. Boil until fork-tender, about 15 minutes. Drain well.
Mash and flavor
Mash potatoes with Greek yogurt, butter (or olive oil), and salt until smooth and creamy.

Assemble & Bake

Layer
Preheat oven to 350 °F. Spread mashed potatoes evenly over the filling in your oven-safe pot. Brushing the top with a bit of butter enhances browning.
Bake
Bake for 15 minutes until the edges of the mash begin to crisp. Optional: Broil for a few minutes at the end for a golden-brown top—watch carefully to avoid burning.
Serve
Scoop hearty portions straight from the pot into plates or bowls.

Servings and Timing

Yields: 6–8 servings
Prep time: 15 minutes
Cook time (filling): 15 minutes
Bake time: 15 minutes (+ optional broiling)
Total time: ~45 minutes

Variations

Protein boost: Stir in cooked lentils, crumbled tempeh, or diced tofu
Add veggies: Mix in diced parsnips, corn, green beans, or celery for more texture
Herb swap: Use sage or oregano in place of rosemary and thyme
Dairy-free option: Substitute plant-based yogurt and margarine
Cheesy top: Sprinkle shredded cheddar on top before baking for a golden cheesy crust

Storage/Reheating

Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat: Warm portions in a 350 °F oven for 15–20 minutes until piping hot; reheat leftovers in the microwave or stovetop for single servings.

FAQs

1. Can I skip red wine?

Yes—swap wine with additional vegetable broth. The wine adds depth but isn’t essential.

2. Can I use store-bought mashed potatoes?

Absolutely—just spread prepared mashed potatoes and bake as directed.

3. How do I prevent a watery filling?

Ensure mushrooms are not overcrowded while sautéing and simmer gravy long enough to thicken before baking.

4. Can I assemble ahead of time?

Yes—assemble, cover, and refrigerate up to 24 hours ahead. Bake when ready; add a few minutes to baking time if cold.

5. Can I double the recipe?

Yes—scale ingredients for a larger pan or two smaller casseroles; bake time remains similar.

6. Why broil the top?

Broiling gives a golden, slightly crisp crust—optional but adds visual appeal and texture.

7. Is this gluten-free?

Make it gluten-free by substituting flour with a GF blend or cornstarch for thickening.

8. Can I add cheese?

Yes—mix grated cheese into the mash or sprinkle on top before baking.

9. Can I make it vegan?

Use plant-based butter and non-dairy yogurt for a fully vegan dish.

10. Can I freeze leftovers?

Yes—freeze in a sealed container for up to 2 months. Thaw overnight and reheat in the oven for best texture.

Conclusion

This Vegetarian Shepherd’s Pie is a warm, satisfying, and veggie-packed dish that’s ideal for cozy nights or entertaining. With savory mushrooms, vibrant herbs, creamy potatoes, and easy make-ahead options, it’s sure to become a comforting staple in your kitchen. Serve fresh, dig in, and enjoy every soul-warming bite.

Maggie

Vegetarian Shepherds Pie

Why You’ll Love This Recipe

Ingredients