A Vegetarian Shepherd's Pie recipe that's comfort food at its finest! Savory, filling, and scrumptious. This recipe is also easily converted to a vegan diet.
Vegetarian Shepherd’s Pie
This Vegetarian Shepherd’s Pie recipe is comfort food at its finest! It’s an easy conversion from a traditional recipe that results in a savory, filling, and scrumptious dinner that will satisfy you even on the coldest of nights.
A Vegetarian Shepherd's Pie recipe that's comfort food at its finest! Savory, filling, and scrumptious. This recipe is also easily converted to a vegan diet.
Vegetarian Shepherd’s Pie
This Vegetarian Shepherd’s Pie recipe is comfort food at its finest! It’s an easy conversion from a traditional recipe that results in a savory, filling, and scrumptious dinner that will satisfy you even on the coldest of nights.
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
25minutes 40minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
25minutes 40minutes
Ingredients
Instructions
Prepare Ingredients
  1. Wash all vegetables. Remove the skins from both the potatoes and the carrots. Cube the potatoes. Dice the onions, carrots, and celery. Mince the garlic. Cut the mushrooms into bite-sized chunks.
Mashed Potato Topping
  1. Add the cubed potatoes to a medium pot and cover with water (plus about 1/2 inch). Add 2 tsp of salt then set over medium heat. Bring to a boil and cook until potatoes are soft and easily broken with a fork (about 10 minutes.)
  2. Drain the water from the potatoes and add 1/3 cup of butter. Mash with a potato masher or fork until smooth. Set aside.
Vegetable Filling
  1. Heat 1 tbsp of olive oil in a medium saucepan. Add the diced onions, carrots, and celery to the pan. Sauté until the carrots are tender. About 10 to 15 minutes.
  2. Add the mushrooms, minced garlic, rosemary, thyme, sage, black pepper, and salt. Cook another 10 minutes until the mushrooms have released their liquid and started to shrink.
  3. Add 2 1/2 tbsp of flour to the vegetable mix and stir until the flour lightly coats all of the vegetables.
  4. Add the tomato paste, vegetable bouillon, and the water. Mix until the liquid is smooth and all of the flour has been worked in. Cook for 5 more minutes until the gravy thickens. Stir in the frozen peas and green beans. Remove from heat.
Make the Shepherd’s Pie
  1. Heat your oven to 400℉.
  2. In a medium-sized casserole dish, add the vegetable mix with all of the gravy. Gently spoon the mashed potatoes on top of the vegetables. Lightly sprinkle paprika on top of the potatoes.
  3. Bake for 30 minutes or until the potatoes have lightly browned and formed a crust. If necessary, broil for the last few minutes to help brown the surface of the mashed potatoes.
  4. Remove from oven and let sit for 5 minutes to cool.
  5. Serve and enjoy!