Some of your favorite comfort foods, like yummy shepherd’s pie, can easily be converted into a tasty vegetarian option. My version includes mushrooms, onions, carrots & peas in a flavorful gravy, topped with creamy mashed potatoes. You won’t miss the meat! Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Vegetarian-Style Shepherds Pie Vegetarian-Style Shepherds Pie Recipe | CHEFBear.net PT1H5M Serves 4 4 Cups Water 2/3 Teaspoon Salt 4 Large Yukon Gold Potatoes 1 1/3 Cup Greek Yogurt 1/8 Cup Butter 1/8 Teaspoon Freshly Ground Black Pepper 1 1/3 Tablespoons Extra-Virgin Olive Oil 2 Large Shallots 2/3 Pounds Button Mushrooms 4 Medium Carrots 1/8 Teaspoon Dried Rosemary 1/8 Teaspoon Dried Thyme 1 Piece Bay Leaf 1 1/3 Tablespoons Tomato Paste 1 1/3 Tablespoons All-Purpose Flour 1/3 Cup Robust Red Wine 2/3 Cup Vegetable Stock 2/3 Teaspoon Salt 1/8 Teaspoon Freshly Ground Black Pepper 1 1/3 Cups Frozen Peas In a large Dutch oven over medium-high heat, add water, plenty of salt & potatoes and bring to a boil. Cook until potatoes are fork-tender, about 20 minutes. In a colander, drain potatoes well and return to the saucepan. Use a potato masher to mash potatoes well and mix in the yogurt and butter. Season with salt & pepper and set aside. Meanwhile, preheat the oven to 350 degrees In a Dutch oven over medium heat, heat oil and saute shallots until fragrant, about 5 minutes. Add mushrooms, carrots, herbs, salt & pepper. Saute until carrots are softened, another 10-12 minutes. Add tomato paste and flour to the veggie mixture and stir well. Pour in the wine and use a wooden spoon to scrape up bits of browned veggies. Cook until wine has almost evaporated, 1-2 minutes. Slowly add stock and stir until mixture thickens like gravy. Reduce heat to low and simmer until mixture thickens more, about 5 minutes. Stir in peas and remove bay leaf. Spread mashed potatoes on top of the veggie mixture and bake until mixture is bubbly & potatoes are lightly brown about 15 minutes. Place under broiler for another 1-2 minutes to make the potato topping a golden, toasty brown.

Vegetarian-Style Shepherds Pie

Vegetarian-Style Shepherds Pie Recipe


Some of your favorite comfort foods, like yummy shepherd’s pie, can easily be converted into a tasty vegetarian option. My version includes mushrooms, onions, carrots & peas in a flavorful gravy, topped with creamy mashed potatoes. You won’t miss the meat!

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Recipe Information

Flavor Profile

American

Protein

Dairy

Category

Main Dishes

Serves

4

Total Time

1 Hour 5 Minutes

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Ingredients


        Mashed Potatoes
      • 4 Cups Water
      • 2/3 Teaspoon Salt
      • 4 Large Yukon Gold Potatoes (Peeled & Diced)
      • 1 1/3 Cup Greek Yogurt
      • 1/8 Cup Butter
      • 1/8 Teaspoon Freshly Ground Black Pepper

      • Vegetable Mixture
      • 1 1/3 Tablespoons Extra-Virgin Olive Oil
      • 2 Large Shallots (Minced)
      • 2/3 Pounds Button Mushrooms (Sliced)
      • 4 Medium Carrots (Peeled & Chopped)
      • 1/8 Teaspoon Dried Rosemary
      • 1/8 Teaspoon Dried Thyme
      • 1 Piece Bay Leaf
      • 1 1/3 Tablespoons Tomato Paste
      • 1 1/3 Tablespoons All-Purpose Flour
      • 1/3 Cup Robust Red Wine
      • 2/3 Cup Vegetable Stock
      • 2/3 Teaspoon Salt
      • 1/8 Teaspoon Freshly Ground Black Pepper
      • 1 1/3 Cups Frozen Peas

Directions

  1. In a large Dutch oven over medium-high heat, add water, plenty of salt & potatoes and bring to a boil. Cook until potatoes are fork-tender, about 20 minutes. In a colander, drain potatoes well and return to the saucepan. Use a potato masher to mash potatoes well and mix in the yogurt and butter. Season with salt & pepper and set aside.
  2. Meanwhile, preheat the oven to 350 degrees
  3. In a Dutch oven over medium heat, heat oil and saute shallots until fragrant, about 5 minutes. Add mushrooms, carrots, herbs, salt & pepper. Saute until carrots are softened, another 10-12 minutes.
  4. Add tomato paste and flour to the veggie mixture and stir well. Pour in the wine and use a wooden spoon to scrape up bits of browned veggies. Cook until wine has almost evaporated, 1-2 minutes. Slowly add stock and stir until mixture thickens like gravy. Reduce heat to low and simmer until mixture thickens more, about 5 minutes.
  5. Stir in peas and remove bay leaf. Spread mashed potatoes on top of the veggie mixture and bake until mixture is bubbly & potatoes are lightly brown about 15 minutes. Place under broiler for another 1-2 minutes to make the potato topping a golden, toasty brown.



Nutrition & Cost Facts

Calories

339.0 kcal

Carbs

43.0 g

Fat

13.0 g

Protein

12.0 g

Cost Per Serving

$1.80

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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