Vegetarian Shepherd's Pie

4.80 from 5 votes

This vegetarian shepherd’s pie features hearty mushrooms, carrots, and peas in a rich, savory sauce, topped with creamy mashed potatoes. A healthy, comforting meatless dinner the whole family will love.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Diet: Gluten Free

Skill Level: Intermediate

Servings: -5

Author: Rena Awada

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.

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