Vegetarian Shepherd's Pie

Transform your comfort food cravings with this hearty and flavorful Vegetarian Shepherd’s Pie, the perfect plant-based twist on a classic favorite. This recipe swaps the traditional meat filling for a wholesome medley of sautéed mushrooms, carrots, peas, and corn, all simmered in a richly seasoned vegetable broth infused with thyme and rosemary. A creamy layer of buttery mashed russet potatoes generously blankets the savory filling, creating a golden, crust-like topping that’s irresistibly satisfying. Ready in just over an hour, this dish is ideal for a cozy family dinner or an impressive addition to your vegetarian holiday menu. Packed with vibrant vegetables and comforting flavors, this meatless shepherd’s pie is proof that vegetarian recipes can be just as indulgent and heartwarming as their counterparts. Perfectly suited for meal prep or freezing, it’s a versatile recipe that’s sure to become a staple in any kitchen!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 4 tablespoons Butter
• 0.25 cup Milk
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 2 medium, diced Carrots
• 3 cloves, minced Garlic
• 1 cup, frozen Green peas
• 1 cup, frozen Corn
• 8 ounces, sliced Mushrooms
• 1.5 cups Vegetable broth
• 2 tablespoons Tomato paste
• 1 tablespoon Soy sauce
• 1 teaspoon, dried Thyme
• 1 teaspoon, dried Rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons All-purpose flour

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and chop the potatoes into large chunks. Place them in a pot of water, bring to a boil and cook until tender, about 15-20 minutes.

Step 3

Drain the potatoes and return to the pot. Add butter and milk, and mash until smooth. Season with salt and pepper to taste. Set aside.

Step 4

In a large skillet, heat olive oil over medium heat. Add the diced onion and carrots, and sauté until they begin to soften, about 5 minutes.

Step 5

Add the minced garlic and sliced mushrooms to the skillet, and cook for another 5-7 minutes until mushrooms are browned and have released their moisture.

Step 6

Stir in the frozen peas and corn, cooking for an additional 2-3 minutes.

Step 7

Add the flour to the vegetables, stirring to coat them evenly. Cook for another minute.

Step 8

Slowly add the vegetable broth, stirring constantly until the mixture thickens.

Step 9

Stir in the tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Let simmer for 5 minutes, allowing the flavors to meld together.

Step 10

Pour the vegetable mixture into a baking dish and spread the mashed potatoes over the top, using a spatula to smooth them out evenly.

Step 11

Place the dish in the preheated oven and bake for 20-25 minutes, until the mashed potatoes are golden brown on top.

Step 12

Allow to cool slightly before serving. Enjoy your Vegetarian Shepherd's Pie!

Nutrition Facts

Serving size	(2073.3g)

Amount per serving	% Daily Value*
Calories	2140.1

Total Fat 91.3g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 10.1g
Cholesterol 137.1mg	0%
Sodium 4672.3mg	0%
Total Carbohydrate 287.3g	0%
Dietary Fiber 38.8g	0%
Total Sugars 57.2g
Protein 57.9g	0%

Vitamin D 35.8IU	0%
Calcium 445.7mg	0%
Iron 17.6mg	0%
Potassium 7533.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 10.5%

Carbs: 52.2%