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Vegetarian Shepherd’s Pie

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Vegetarian Shepherd’s Pie is a hearty and comforting casserole filled with savory vegetables and topped with creamy mashed potatoes. This satisfying meat-free classic is perfect for family dinners, meal prep, and cozy gatherings.

Ingredients

  • 2 pounds potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces mushrooms, chopped
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 1/2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the potatoes in a large pot of salted water and bring to a boil.
  3. Cook until fork-tender, about 15 to 20 minutes.
  4. Drain the potatoes and mash with butter and milk until smooth. Season with salt and pepper and set aside.
  5. While the potatoes cook, heat olive oil in a large skillet over medium heat.
  6. Add the onion, carrots, and celery and cook until softened.
  7. Stir in the mushrooms and cook until browned and tender.
  8. Add the garlic and cook for 30 seconds until fragrant.
  9. Stir in the tomato paste and cook for 1 minute.
  10. Pour in the vegetable broth and add the thyme, rosemary, salt, and pepper.
  11. Simmer for 8 to 10 minutes until slightly thickened.
  12. If desired, stir in cornstarch slurry to thicken further.
  13. Stir in the peas and cook for 2 more minutes.
  14. Transfer the vegetable mixture to a baking dish and spread evenly.
  15. Spoon the mashed potatoes over the filling and spread to cover completely.
  16. Use a fork to create texture on the surface of the potatoes.
  17. Bake for 25 to 30 minutes until golden and bubbling around the edges.
  18. Let rest for 10 minutes before serving.
  19. Garnish with fresh parsley and serve warm.

Notes

  • Add cooked lentils for extra protein and a heartier filling.
  • Sweet potatoes can be used instead of regular potatoes for a different flavor.
  • Include corn, green beans, or parsnips for additional vegetables.
  • For a vegan version, use plant-based butter and milk.
  • Assemble the pie a day ahead and refrigerate until ready to bake.
  • Freeze baked or unbaked portions for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-shepherds-pie/