Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

Vegetarian Shepherd’s Pie! ♡ Ay yay yaaaay. This is good.

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Shepherd’s Pieeeee on the loose! And veg only here!

To be fair, I do love a meat version of Shepherd’s Pie as well. And by meat, I mean beef. Technically I think Shepherd’s Pie is supposed to be made with lamb, right? and just the thought of that makes my heart break into a million little pieces. I know eating lamb is, like, culinarily accepted and appreciated and enjoyed worldwide and I’ve eaten it before and I do kind of love gyros sometimes, but then I think about it and I realize that I also really like vegetables.*

*when they taste good.

And these are vegetables that taste good. Like, REALLY good. Like, sauced up with a red wine gravy and baked under a layer of creamy mashed potatoes good. Want. Want. Want.

I decided to put Greek yogurt in my potatoes to lean towards healthy while still being creamy-tangy, if you know what I mean, but if you want this to be completely vegan, that is no problem at all. Just use olive oil instead of butter and maybe a splash of non-dairy milk in your potatoes and you will be golden. And if you’re gluten free? I have a hack for you. Check ze recipe notes.

Meat or no meat, dairy or no dairy, gluten or no gluten… we can work with everyone here.

Can you smell it though? That red wine, garlic, olive oil, rosemary aromatherapy?

I first made Shepherd’s Pie after Thanksgiving this year, because guess what we had a lot of in our fridge? Leftover mashed potatoes. This was and is an amazing way to use up some of those holiday potato leftovers. The mashed potatoes usually need a little help since they dry out a bit in the fridge, so just heat them up with a little water or milk and get them nice and creamy again, and then spread that magic on top of your silky, veg-packed mushroomy gravy.

When you pull this out of the oven and the sauce is bubbling up around the sides under the barely-browned potatoes? That will not be a sad moment for you.

This is a total comfort food meets real food situation. It requires pajamas or sweats. A big fluffy sweater would be okay, too. Blanket, slippers, and candle optional – big appetite necessary.

Vegetarian Shepherd’s Pie

★★★★★

4.9 from 14 reviews

Author: Lindsay

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 8, or 6 if you're hungry

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Description

Vegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!

Ingredients

  • 2 tablespoons olive oil
  • 3 shallots, minced (or some onions and garlic)
  • 16 ounces fresh mushrooms, sliced
  • 6 carrots, peeled and chopped (about 2 cups)
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1/2 cup red wine
  • 1-2 cups veggie broth
  • 1 teaspoon salt (more or less to taste)
  • 2 cups frozen peas
  • 6 Yukon gold potatoes (about 2 pounds)
  • 1/2 cup full fat Greek yogurt
  • 1/4 cup butter or olive oil
Read the whole recipe on Pinch of Yum