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This Vegetarian Shepherd’s Pie is made with a creamy, flavorful vegetable filling topped with fluffy mashed potatoes. It’s a warm and cozy healthy dinner recipe that’s perfect for a chilly night. Plus it’s easy to make and very nutritious.
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Today we’re sharing a healthy twist on classic comfort food. This easy Vegetarian Shepherd’s Pie is packed with tender veggies that are cooked in a flavorful gravy, then topped with fluffy mashed potatoes and baked until perfectly golden and bubbly. Kids and adults alike will go crazy for this dinner any time of year.
Looking for more shepherd’s pie recipes? Try this Sweet Potato Shepherd’s Pie for a delicious fall version.
Why you’ll love this recipe
- It’s healthy. This vegetarian shepherd’s pie recipe is packed with veggies and nutrients, plus Greek yogurt for extra protein. It’s just the nutritious dinner you need.
- Hearty and filling. You can serve this with sides, but it is plenty filling to serve all on its own.
- So delicious! You can’t beat tender veggies, creamy gravy, and fluffy mashed potatoes. It’s scrumptious!
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 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 works 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
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 mushrooms start to slightly brown.
- 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 allow the sauce to simmer for about 10 minutes, or until it fully thickens.
- Meanwhile, preheat the oven to 350F.
- Assemble: Stir in the peas, and balsamic vinegar and transfer shepherd’s pie vegetable filling to a casserole baking dish. Spread over the mashed potatoes topping and bake at 350F for 18-20 minutes or until bubbly and slightly golden brown on top.
- Cool and serve: Allow the shepherd’s pie to cool for a bit before transferring to plates. Serve and enjoy!
Recipe Tips and substitutions
- Potatoes: We used Yukon Gold for fluffy potatoes, but you can use russet or red potatoes instead. You may even use sweet potatoes if you like. Have some leftover mashed potatoes? Even better. You can use that.
- Veggies: We suggest using fresh mushrooms and carrots, but you can also add frozen carrots, peas, or additional veggies as desired.
- Herbs: Fresh herbs add the best flavor in 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.
frequently asked 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 Vegetarian Shepherd’s Pie after baking or make it ahead and freeze right before you bake. Either way, allow it to cool, then wrap it tightly in plastic and foil. Freeze for up to 1 month. To reheat, allow to thaw in the fridge overnight, then bake at 350 degrees until heated through, 20-30 minutes.
Feel free to use cauliflower mash instead of mashed potatoes for a low-carb option. Sweet potatoes will also work instead of white potatoes. You can substitute the butter in the recipe with olive oil for a vegan option.
This shepherd’s pie recipe is already packed with veggies. To make it a full meal, try serving it with a simple green salad, some crusty bread, or dinner rolls.
More Vegetarian recipes
- Vegetarian Meatballs
- Vegetarian Stuff Peppers
- Healthy Vegetarian Lasagna
- Easy Vegetarian Bean Chili
- Vegetarian Pasta Salad
- Crockpot vegetarian Tortilla Soup
- Air Fryer Buffalo Cauliflower Bites
- Chickpea Quinoa Salad
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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 tbsp olive oil
- 3 onions, minced
- 3-4 garlic cloves, chopped
- 4 medium carrots, peeled and small diced
- Fresh herbs to taste, rosemary and thyme
- 16 oz fresh mushrooms, sliced
- 2 tbsp tomato paste
- 2 tbsp gluten free flour
- 2 cups vegetable broth or stock
- 2 cups frozen peas
- 2 tbsp balsamic vinegar
Instructions
- Place the 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 yogurt, salt, and pepper and mash to your liking.
- Heat the oil in a large non-stick skillet. Sauté the onions, garlic, and carrots over medium heat for 3-4 minutes.
- Add in the mushrooms and fresh herbs. Cook stirring occasionally until mushrooms start to slightly brown.
- 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; allow the sauce to simmer for about 10 minutes, or until it fully thickens.
- Meanwhile, preheat the oven to 350F.
- Stir in the peas, and balsamic vinegar and transfer to a baking dish. Spread over the mashed potatoes and bake at 350F for 18-20 minutes or until bubbly and slightly brown on top.
- Allow the shepherd's pie to cool for a bit before transferring to plates. Serve and enjoy!
Notes
- Potatoes: We 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: We 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, allow to thaw in the fridge overnight, then bake at 350 degrees until heated through, 20-30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?