This Vegetarian Shepherd’s Pie recipe is comfort food at its finest! Traditional Shepherd’s Pie (also known as Cottage Pie) uses a medley of lamb or beef and vegetables topped with crusty brown mashed potatoes. My twist on the traditional recipe substitutes additional vegetables in place of meat. It’s an easy conversion but the result is a savory, filling, and scrumptious dinner that will satisfy you even on the coldest of nights.
Making Vegetarian Shepherd’s Pie in a Tiny Kitchen
This delicious recipe is quite the dish maker, but it’s easy to prepare and assemble so that makes up for it. You’re going to need both a stove-top and an oven to make this meal. Dishes will include a medium pot, a medium saucepan, a casserole dish, cutting board, knife, large spoon, potato masher, and silverware and dishes to eat it with.
I don’t recommend this recipe if you are boondocking due to the amount of water used as well as the amount of power/fuel consumed when cooking it. You can, however, make it in advance and then reheat it when you want it. It stays perfect in the refrigerator for up to 2 days and reheats nicely in an oven (preferred) or microwave.
To make life a little easier, you can easily double or triple the amount of vegetable filling and portion it out to be frozen. When you want to make this meal again, all you will need to do is thaw the filling and make a fresh batch of mashed potatoes! I have not personally frozen the entire prepared Shepherd’s Pie, but if you want to experiment, I would love to hear the results.
Make it Vegan!
Want to go all in and make this Shepherd’s Pie vegan? Just swap out dairy-based butter for your favorite vegan butter substitute and you’re good to go! The only place dairy products are being used in the mashed potato topping and they don’t care if you’re using dairy or a dairy-substitute.