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top view vegetarian shepherds pie with spoon scooping some
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Easy Vegetarian Shepherd's Pie

This Vegetarian Shepherd’s Pie is made with a creamy, flavorful vegetable filling topped with fluffy mashed potatoes.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -5
Calories 369kcal
Author Rena

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 shallots 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 and fill with water just enough to cover. Bring to a boil and cook until tender, then drain. Add in 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, 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 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.
  • 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: 2cups | Calories: 369kcal | Carbohydrates: 62g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 684mg | Potassium: 1657mg | Fiber: 12g | Sugar: 16g | Vitamin A: 11123IU | Vitamin C: 72mg | Calcium: 117mg | Iron: 4mg