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Vegetarian Shepherd’s Pie

Riley Yahr

This quick and easy vegetarian shepherd’s pie recipe is loaded with veggies, a rich and flavorful gravy, and topped with creamy mashed potatoes. The mushrooms are finely chopped and browned to perfection - almost resembling ground beef. It’s so delicious and such an easy weeknight meal.

Ingredients

  • 1 yellow onion, chopped

  • 3 gloves garlic, minced

  • 8 oz white button mushrooms, chopped into small pieces

  • 3-4 large carrots, peeled and chopped

  • 2 cups frozen peas

  • 1 tsp fresh thyme

  • 1 tsp fresh rosemary

  • 2 tbsp Worcestershire sauce

  • 1 tbsp tomato paste

  • 2 cups vegetable broth using Better Than Boullion

  • Salt and pepper to taste

  • 1/2 tsp red pepper flakes

  • 1 tbsp cornstarch mixed with a little bit of water

For the mashed potatoes:

  • 3 Russet potatoes

  • 4 tbsp butter

  • 1/4 cup heavy cream

  • Salt

Directions

  1. Preheat oven to 400°F.

  2. Peel the potatoes and cut them in half. Place in a pot, fill with water and turn heat to high. Bring to a boil, reduce heat to low and cook for about 15 minutes, or until potatoes are soft enough to mash easily. Drain and return potatoes to the pot. Add the butter, milk and some salt. Mash until creamy and set aside. *TIP: For the easiest and creamiest mashed potatoes, use an electric mixer if you have one!

  3. To a large pan over medium heat, add a little bit of olive oil, the chopped onion, minced garlic and chopped mushrooms. Sauté for abut 4 minutes until mushrooms start to brown. Add the chopped carrots and sauté for about 4 more minutes.

  4. Add the peas, thyme, rosemary, Worcestershire sauce, tomato paste, vegetable broth, salt, pepper and cornstarch mixture. Bring to a boil, reduce heat to low and let simmer until sauce thickens.

  5. Add the vegetable mixture to a baking dish (about 9x12 inches), then evenly spread the mashed potatoes over the top. (Make sure to spread the mashed potatoes to the edges to create a seal, to help prevent liquid from bubbling out).

  6. Bake for about 30 minutes. Broil for another couple of minutes to brown the mashed potatoes a bit. (Watch carefully as you broil to prevent burning).