Vegetarian Shepherd's Pie
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.
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
Tried this recipe?Let us know how it was!