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Vegetarian Shepherd's Pie Recipe

Vegetarian Shepherd's Pie

iamwinfred
This vegetarian shepherd's pie swaps the ground lamb for a hearty mix of mushrooms, plant-based crumbles, and garden vegetables, all simmered in a rich gravy and topped with buttery, cheesy mashed potatoes. It's the kind of dinner that makes meat eaters ask for seconds without even noticing there's no meat in it.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 380 kcal

Equipment

  • Large skillet or sauté pan
  • Large pot for boiling the potatoes
  • Colander for draining
  • Potato masher or ricer
  • Mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • 9x13-inch baking dish
  • Le Creuset Enameled Cast Iron Baking Dish (recommended)
  • OXO Good Grips Potato Masher (recommended)
  • Microplane Fine Grater (recommended for cheese and garlic)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 8 ounces cremini mushrooms 226g, sliced
  • 12 ounces plant-based ground meat substitute 340g
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour or gluten-free flour blend
  • 2 cups vegetable broth 480ml, low sodium recommended
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • salt to taste
  • black pepper to taste
  • 2 pounds Yukon Gold potatoes about 900g, peeled and cubed
  • 4 tablespoons unsalted butter 57g
  • 1/3 cup milk 80ml, or heavy cream
  • 1 cup sharp cheddar cheese about 115g, shredded
  • 1 egg yolk beaten, optional for glossy top

For Serving (Optional)

  • sour cream a dollop per serving
  • fresh chives sprinkled on top
  • warm crusty bread for scooping up gravy

Instructions
 

  • Place peeled and cubed potatoes in a large pot, cover with cold salted water, boil until fork-tender (15–18 min), then drain well and return to the hot pot to steam dry.
  • While potatoes cook, heat oil in a large skillet over medium heat. Cook onion, carrots, and celery until softened (6–8 min), then add mushrooms and cook until they release liquid and start to brown (5 min).
  • Push vegetables aside, add plant-based crumbles to the skillet and cook until browned (4–5 min). Stir in garlic and tomato paste, cooking 1 minute until fragrant.
  • Sprinkle flour over filling, stir to coat, and cook 1 minute. Slowly pour in broth while stirring, then add Worcestershire sauce, thyme, and rosemary. Simmer 8–10 min until thickened.
  • Stir in frozen peas and corn, season with salt and pepper, and simmer 2 more minutes. Remove from heat and spread filling evenly into a 9x13 inch baking dish.
  • Preheat oven to 400°F. Mash drained potatoes until mostly smooth, then mix in butter, milk, and shredded cheddar until creamy. Season with salt and pepper.
  • Spoon mashed potatoes over the filling, spread to cover completely, and create ridges with a fork. Brush with beaten egg yolk if desired. Bake 20–25 min until golden and bubbling. Rest 10 min before serving.

Notes

  • Mushroom browning: Let the mushrooms brown properly rather than steaming them — this builds deeper flavor.
  • Potato choice: Use starchy potatoes like Yukon Gold or Russet for the fluffiest mash.
  • Resting time: Don't skip the 10-minute rest after baking, or the filling will be too loose to serve neatly.
  • Adjust seasoning: Taste and adjust the filling seasoning before topping with potatoes, since it's harder to fix afterward.
  • Extra crispy top: For extra crispy peaks on the topping, broil for the last 2–3 minutes, watching closely.
  • Make ahead: Assemble the entire dish up to a day in advance and store covered in the refrigerator. Add a few extra minutes to bake time since it starts cold.
  • Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Vegan option: Use plant-based butter, dairy-free milk, and vegan cheese; skip the egg yolk glaze.
  • Vegetable variations: Green beans, parsnips, or bell peppers work well in place of or alongside the peas and corn.
  • Fixing watery filling: If filling is too watery, simmer a few extra minutes before adding the potato topping to thicken it up.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 42gProtein: 16gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 620mgPotassium: 820mgFiber: 7gSugar: 9gVitamin A: 45IUVitamin C: 20mgCalcium: 15mgIron: 12mg
Keyword cheesy mashed potato topping, meatless shepherd's pie, mushroom shepherd's pie, plant-based shepherd's pie, vegetarian shepherd's pie
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