Description
A hearty, meat-free twist on shepherd’s pie featuring mushrooms, carrots, and peas in a rich herb gravy, topped with creamy mashed potatoes—perfect for a comforting vegetarian meal.
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
Instructions
- Preheat oven to 350°F. In an oven-safe pot, sauté shallots in olive oil until fragrant.
- Add mushrooms, carrots, rosemary, thyme, and bay leaf. Cook 5–7 minutes.
- Stir in tomato paste and flour. Add red wine and reduce 2 minutes. Stir in broth and simmer to thicken. Remove herbs and add peas. Set aside.
- Peel and cube potatoes. Boil until tender, then mash with yogurt, butter, and salt.
- Spread mashed potatoes over filling. Brush top with butter if desired.
- Bake for 15 minutes. Optional: broil for 2–3 minutes for a golden crust. Serve warm.
Notes
- Use lentils, tempeh, or tofu for added protein.
- Sub plant-based yogurt and butter for a vegan option.
- Add cheese to the mashed potatoes or top layer.
- Mix in extra veggies like corn, celery, or parsnips.
- Assemble ahead and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 265
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
