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Vegetarian Shepherd’s Pie Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Vegetarian Shepherd’s Pie is a comforting and hearty dish perfect for a family dinner. Made with a savory vegetable and white bean filling simmered in red wine and tomato paste, topped with creamy mashed potatoes and melted cheddar cheese, it offers a delicious meat-free take on the classic favorite. Packed with wholesome vegetables and fragrant herbs, this recipe is both nutritious and satisfying.

Ingredients

For the Filling

  • 3 Tablespoons (45ml) extra-virgin olive oil
  • 1 cup (130g) diced onion
  • 1 cup (130g) diced carrots
  • 1/2 cup (65g) sliced celery
  • 8 ounces (227g) sliced mushrooms
  • 3 garlic cloves, minced
  • 1/2 cup (120ml) red wine
  • 1 teaspoon red wine vinegar (or another vinegar you have on hand)
  • 3 Tablespoons (50g) tomato paste
  • 2 cups (480ml) vegetable broth
  • 1 can (15 ounces/425g) white beans, drained and rinsed
  • 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon dried)
  • 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 dried bay leaf
  • 1 and 1/2 cups (150–250g) frozen mixed vegetables (do not thaw)

For the Potato Topping

  • 2 pounds (907g) russet or gold potatoes, peeled and chopped in 1-inch chunks
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1/4 cup (60g) sour cream (or plain Greek yogurt, whole milk, or heavy cream)
  • 1/2 teaspoon salt
  • 3/4 cup (85g) shredded sharp white cheddar cheese (optional)

Instructions

  1. Cook the potatoes: Place the peeled and chopped potatoes in a large saucepan or stockpot. Cover with water so that the water line is about an inch above the potatoes. Bring to a boil over high heat, then reduce heat to medium-high and boil until the potatoes are soft, about 10–15 minutes depending on size. Drain and set aside.
  2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add diced onions, carrots, celery, and sliced mushrooms. Cook while stirring occasionally for about 5 minutes until vegetables start to soften. Add minced garlic and cook for 1 more minute, stirring frequently.
  3. Deglaze and simmer: Pour in red wine and red wine vinegar. Stir well using a spatula or wooden spoon, scraping up any browned bits from the pan. Cook until most of the liquid evaporates, about 4 minutes. Stir in tomato paste, vegetable broth, white beans, thyme, rosemary, parsley, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low and let simmer, stirring occasionally, until sauce thickens, about 20 minutes. Remove from heat, discard bay leaf.
  4. Combine with frozen vegetables: Stir the frozen mixed vegetables into the thickened filling. If your skillet is not oven-safe, transfer the mixture to a greased 2.5–3-quart baking dish.
  5. Preheat oven: Set your oven to 350°F (177°C) to prepare for baking.
  6. Make the potato topping: Place the warm cooked potatoes in a large bowl. Add softened butter, sour cream, and salt. Mash together using a handheld potato masher or electric mixer until creamy and smooth. Fold in shredded cheddar cheese if using.
  7. Assemble the pie: Spread the mashed potato mixture evenly over the vegetable filling in the skillet or baking dish.
  8. Bake and broil: Place the shepherd’s pie in the oven and bake for 30 minutes. Then switch the oven to broil on high and broil for 1 to 3 minutes until the potato topping develops golden spots.
  9. Rest and serve: Remove from oven and allow to cool for 5 minutes before serving. Optionally, sprinkle with fresh parsley and serve warm.
  10. Storage tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat as desired. You can freeze the pie for up to 3 months; thaw in the refrigerator before reheating.

Notes

  • Using red wine and vinegar adds depth and acidity to the filling that balances the rich potato topping.
  • Do not thaw the frozen vegetables before adding to preserve their texture.
  • If you don’t have cheddar cheese or want a dairy-free option, you can omit or substitute with a vegan cheese alternative.
  • Ensure the potatoes are still warm when mashing for easier blending and a creamier texture.
  • If your skillet is not oven-safe, transfer to a baking dish before baking.
  • Fresh herbs elevate the flavor but dried herbs can be used in their place.
  • Leftovers freeze well, making this recipe perfect for meal prep.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://saraflavors.com/vegetarian-shepherds-pie-recipe/