This post may contain affiliate links. Please read our disclosure policy.
This Vegetarian Shepherd’s Pie is a cozy, meatless twist on the classic comfort food. Instead of ground meat, it’s made with hearty mushrooms, carrots, and peas, all simmered in a rich, savory sauce and topped with creamy mashed potatoes.
If you’re looking for a meatless shepherd’s pie for St. Patrick’s Day or Easter that’s filling and family-friendly, this one checks all the boxes. It’s packed with vegetables, easy to make ahead, and perfect for meal prep or freezer dinners. Whether you’re serving it for dinner or prepping it ahead for the week, it’s one of those recipes everyone goes back for seconds.
If you prefer a traditional version, try my Ground beef shepherd’s pie recipe. You can also swap the topping and try my Sweet Potato Shepherd’s Pie for a slightly lighter twist.
Is It Still Called Shepherd’s Pie?
Traditionally, shepherd’s pie is made with lamb. When made without meat, it’s technically just a vegetarian pie. However, most people still refer to it as vegetarian shepherd’s pie because it follows the same layered structure and flavor profile.
Recipe Overview
Ingredients you’ll need
This is just a list of ingredients you will need to make Vegetarian Shepherd’s Pie. Full measurements are listed further down below.
- Yukon gold potatoes: Russet potatoes also work or any white potatoes.
- Full fat greek yogurt: plain yogurt or sour cream works
- Kosher salt and ground pepper
- Extra-virgin olive oil or avocado oil will work too. Or you may use vegan butter.
- Onions: white or yellow onions
- Garlic cloves: Do use fresh garlic cloves for the best flavor
- Carrots: Try not to use baby carrots. The bigger ones are better
- Fresh herbs (rosemary and thyme): I prefer fresh herbs, but if you want to use dried herbs, that’s fine too.
- Fresh mushrooms: Cremini mushrooms will be great. Fresh mushrooms work better than canned mushrooms
- Tomato paste: Any store-bought will be fine
- Gluten-free flour, or any other flour of your choice.
- Vegetable broth or stock: to keep this vegetarian friendly, do use vegetable stock instead of chicken stock
- Frozen peas: Do not use canned peas. You may also use green beans.
- Balsamic vinegar: Red wine vinegar or Worcestershire. But I do love balsamic
Tips for the Best Vegetarian Shepherd’s Pie
- Chop mushrooms small: If you want to mimic the texture of ground beef, I suggest you cut the mushrooms really small.
- Cook off excess moisture. Mushrooms release water, so you can let them cook down fully before adding other ingredients.
- Season generously. Mushrooms need proper seasoning to bring out their flavor.
- Let the filling thicken. Simmer until slightly thick so it doesn’t turn watery after baking.
- Create texture on top. Use a fork to make ridges in the mashed potatoes so they turn golden in the oven.
- Make it vegan: Substitute the Greek yogurt for a dairy-free milk substitute.
- Add lentils: If you’re looking for more protein, try adding lentil
How to make Vegetarian Shepherd’s pie
- Make the mashed potatoes: Place the potatoes in a large soup pot or Dutch oven and fill with just enough water to cover them. Bring to a boil and cook until fork-tender, then drain. Add the yogurt, salt, and pepper, and use a potato masher to mash to your liking.
- Cook veggies: Heat the oil in a large non-stick skillet. Sauté the onions, garlic, and carrots over medium heat for 3-4 minutes. Then add in the mushrooms and fresh herbs. Cook, stirring occasionally, until the mushrooms begin to brown slightly.
- Finish gravy: Stir in the tomato paste and flour. Add the broth/stock little by little, stirring continuously until the sauce starts to form. Taste and season with salt and pepper, then let the sauce simmer for about 10 minutes, or until it thickens.
- Meanwhile, preheat the oven to 350F.
- Assemble: Stir in the peas and balsamic vinegar, and transfer the shepherd’s pie vegetable filling to a casserole baking dish. Spread the mashed potato topping and bake at 350°F for 18-20 minutes, or until bubbly and slightly golden brown on top.
- Cool and serve: Let the shepherd’s pie cool slightly before transferring it to plates. Serve and enjoy!
Common questions
Store leftovers in a sealed container in the fridge for 3-4 days. Reheat in the microwave until warm or in the oven at 350 degrees until heated through.
You can freeze this mushroom Shepherd’s Pie after baking, or make it ahead and freeze it before baking. Either way, allow it to cool, then wrap it tightly in plastic and foil. Freeze for up to 1 month. To reheat, thaw in the fridge overnight, then bake at 350 degrees until heated through, about 20-30 minutes.
Feel free to use cauliflower mash instead of mashed potatoes for a low-carb option. Sweet potatoes can also be used instead of white potatoes. You can substitute the butter in the recipe with olive oil to make it vegan.
This shepherd’s pie recipe is already packed with veggies. To make it a full meal, serve it with a simple green salad, crusty bread, or dinner rolls.
Yes. I would assemble the dish, cover it well with plastic wrap or a lid, and refrigerate it for up to 24 hours before baking. When you are ready to bake it, add a few extra minutes to the baking time if it’s going into the oven cold.
You may also like
- Vegetarian Meatballs
- Vegetarian Stuff Peppers
- Healthy Vegetarian Lasagna
- Easy Vegetarian Bean Chili
- Vegan Tofu Stir Fry
- Vegetarian Pasta Salad
- Crockpot vegetarian Tortilla Soup
- Air Fryer Buffalo Cauliflower Bites
- Chickpea Quinoa Salad
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Vegetarian Shepherd’s Pie
Ingredients
- 4-5 Yukon gold potatoes, peeled and chopped
- 2/3 cup full-fat Greek yogurt
- Kosher salt and ground pepper, to taste
- 2 tablespoons olive oil
- 3 onions, minced
- 3-4 garlic cloves, chopped
- 4 medium carrots, peeled and small diced
- Fresh herbs , rosemary and thyme, to taste
- 16 ounces fresh mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons gluten-free flour, or any other flour
- 2 cups vegetable broth or stock
- 2 cups frozen peas
- 2 tablespoons balsamic vinegar
Instructions
- Place the 4-5 Yukon gold potatoes in a large soup pot or Dutch oven and fill with water just enough to cover. Bring to a boil and cook until tender, then drain. Add the 2/3 cup full-fat Greek yogurt, Kosher salt and ground pepper, and mash to your liking.
- Heat the 2 tablespoons olive oil in a large non-stick skillet. Sauté the 3 onions, 3-4 garlic cloves, and 4 medium carrots over medium heat for 3-4 minutes.
- Add in the 16 ounces fresh mushrooms and Fresh herbs . Cook, stirring occasionally, until the mushrooms begin to brown slightly.
- Stir in the 2 tablespoons tomato paste and 2 tablespoons gluten-free flour. Add the 2 cups vegetable broth or stock little by little, stirring continuously until the sauce starts to form.
- Taste and season with salt and pepper; let the sauce simmer for about 10 minutes, or until it thickens.
- Meanwhile, preheat the oven to 350F.
- Stir in the 2 cups frozen peasand the 2 tablespoons balsamic vinegarthen transfer to a baking dish. Spread the mashed potatoes over the bottom of the dish and bake at 350°F for 18-20 minutes, or until bubbly and slightly browned on top.
- Allow the shepherd's pie to cool for a bit before transferring to plates. Serve and enjoy!
Notes
- Potatoes: I use Yukon Gold for fluffy potatoes, but you can use russet or red potatoes instead. You may even use sweet potatoes. For a low-carb option, use mashed cauliflower.
- Veggies: I suggest using fresh mushrooms and carrots, but you can also add frozen carrots or additional veggies as desired.
- Herbs: Fresh herbs add the best flavor to this recipe, but if you only have dried, they will work.
- Make it vegan: Substitute the Greek yogurt for a dairy-free milk substitute.
- Add lentils: If you’re looking for more protein, try adding lentils.
- Storage: Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or in the oven preheated to 350 degrees until warmed through.
- Freezer instructions: Freeze after baking or make it ahead and freeze right before you bake. Allow it to cool, then wrap tightly in plastic and foil. Freeze for up to 1 month. To reheat, thaw in the fridge overnight, then bake at 350 degrees until heated through, about 20-30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Haven’t tasted it yet, but wow is the time off. The potatoes take foreverrrr!
This was very good, however it was a bit sour from the balsamic vinegar. I would add less next time! Otherwise great!
I made this recipe for dinner yesterday. It was very flavorful.
So glad you loved it.
What size baking dish?