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Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie

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Vegetarian Shepherd’s Pie is a heartwarming dish that delivers comfort and flavor in every bite. This vibrant casserole features a delightful medley of savory mushrooms, sweet carrots, and vibrant peas, all enveloped under a cloud of creamy Yukon gold mashed potatoes. It’s the perfect meal for chilly evenings or any gathering where you want to impress without fuss. Each layer harmonizes beautifully, creating an experience that brings everyone together around the table. With its rich flavors and wholesome ingredients, this dish isn’t just a recipe; it’s a celebration of home cooking that everyone will cherish.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 16 ounces fresh mushrooms, sliced
  • 6 carrots, peeled and chopped
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dried bay leaf
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1/2 cup apple cider vinegar
  • 12 cups vegetable broth
  • Salt 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 for mashing

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large oven-safe pot, heat olive oil over medium heat. Sauté minced shallots until fragrant.
  3. Add sliced mushrooms and chopped carrots; cook until softened.
  4. Stir in rosemary, thyme, and bay leaf; cook for a few minutes.
  5. Mix in tomato paste and flour until combined; then add apple cider vinegar and vegetable broth, stirring until smooth.
  6. Simmer for about 10-15 minutes until thickened. Stir in frozen peas.
  7. For the mashed potatoes, boil peeled and chopped Yukon gold potatoes until tender. Drain and mash with Greek yogurt and butter or olive oil; season with salt.
  8. Spoon the vegetable mixture into a baking dish and top with mashed potatoes.
  9. Brush the top with melted butter; bake for about 20 minutes or until bubbling.

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