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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.

Top view vegetarian shepherds pie with spoon scooping some.
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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!
close up shepherd's pie with spoon in dish

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
Ingredients for vegetarian shepherd's pie on counter.

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!
Top view of baked vegetarian shepherd's pie with ingredients on counter.

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.
top view shepherds pie with potatoes

frequently asked questions

How long does shepherd’s pie last in the fridge?

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.

Can you freeze shepherd’s pie?

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.

Can I substitute the potatoes in shepherds pie?

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.

What do I serve with shepherds pie?

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.

Corner of white baking dish with shepherd's pie scooped out.

More Vegetarian recipes

side shot of shepherds pie

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4.80 from 5 votes

Vegetarian Shepherd’s Pie

By: Rena
Servings: 4 -5
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
top view vegetarian shepherds pie with spoon scooping some
This Vegetarian Shepherd’s Pie is made with a creamy, flavorful vegetable filling topped with fluffy mashed potatoes.

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

Serving: 2cupsCalories: 369kcalCarbohydrates: 62gProtein: 16gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 684mgPotassium: 1657mgFiber: 12gSugar: 16gVitamin A: 11123IUVitamin C: 72mgCalcium: 117mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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4.80 from 5 votes (3 ratings without comment)

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Recipe Rating




4 Comments

  1. 4 stars
    This was very good, however it was a bit sour from the balsamic vinegar. I would add less next time! Otherwise great!