Vegetarian Shepherd's Pie
Ingredients
- 2 tbspolive oil
- 3shallots
minced, or some onions and garlic
- 16 ozfresh mushrooms
sliced
- 6carrots
peeled and chopped, about 2 cups
- 1 sprigfresh rosemary
- 1 sprigfresh thyme
- 1dried bay leaf
- 2 tbsptomato paste
- 2 tbspflour
- ½ cred wine
- 1 cveggie broth
- 1 tspsalt
- 2 cfrozen peas
- 6yukon gold potatoes
about 2 pounds
- ½ cfull fat greek yogurt
- ¼ cbutter or olive oil
- salt to taste
Directions
- 1
Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)
- 2
In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
- 3
Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
- 4
Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.
- 5
Scoop up a hearty serving and live your best cozy life.
Vegetarian Shepherd's Pie
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About this Recipe
Craving the ultimate comfort food but want to keep it plant-based? This Vegetarian Shepherd's Pie delivers hearty, savory goodness with a luscious mashed potato topping, proving that real food can be truly satisfying.
What makes this Vegetarian Shepherd's Pie truly shine is the deeply flavorful base of saucy mushrooms, carrots, and peas, beautifully seasoned with fresh rosemary and thyme. Paired with a rich, creamy mashed potato topping made with Yukon Gold potatoes and Greek yogurt, it offers a sophisticated twist on a classic, ensuring every spoonful is packed with comforting taste and texture.
Prepare yourself for a wonderfully comforting meal that warms you from the inside out. You’ll find a deeply satisfying experience with this Vegetarian Shepherd's Pie. The base features a medley of earthy mushrooms, sweet carrots, and tender peas, all simmered in a rich, savory gravy infused with red wine, tomato paste, and fragrant herbs like rosemary and thyme. This hearty filling is then crowned with a fluffy, golden layer of mashed potatoes, made wonderfully creamy with Yukon Gold potatoes and a touch of Greek yogurt. It's a dish that feels both wholesome and indulgent, striking the perfect balance between 'real food' ingredients and the satisfying nature of classic comfort food. This is truly a satisfying vegetarian dinner that will please everyone at your table, even those who usually crave meat.
Flexibility is key in the kitchen when making this Vegetarian Shepherd's Pie. If you don't have shallots on hand, a combination of finely minced onions and garlic makes for an excellent aromatic base, providing a similar depth of flavor. For the incredibly creamy mashed potato topping, feel free to use olive oil instead of butter if you prefer a different fat or are looking for a dairy-free option for the potatoes (while still using Greek yogurt for creaminess in the main recipe, this swap offers flexibility). You could also experiment with different mushroom varieties, like cremini or porcini, to adjust the earthiness and umami of the filling.
This Vegetarian Shepherd's Pie is perfect for a cozy weeknight dinner, a comforting family meal, or even as a dish to share at a casual gathering. Serve it alongside a simple green salad for a complete and balanced meal.