Vegetarian Shepherd’s Pie Recipe
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Vegetarian Shepherd’s Pie is comfort food at its best, with a rich, savory filling made from vegetables, white beans, and herbs, all topped with creamy mashed potatoes. Baked until golden and crispy on top, this meatless version delivers the same hearty, satisfying flavors as the classic, making it a perfect meal for any night of the week.
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When I need a meal that brings everyone together with minimal effort, this Shepherd’s Pie is my go-to. It’s hearty, easy to prep ahead, and perfect for family dinners or gatherings. Since it stores and freezes well, I can make it in advance and have a comforting meal ready whenever I need it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetarian Shepherd’s Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow these simple steps, and you’ll have a delicious, homemade vegetarian shepherd’s pie with a flavorful filling and a creamy mashed potato topping.
Cook the Potatoes
Peel and chop the potatoes (we love to use Yukon Gold potatoes) into even-sized pieces. Add them to a large pot, cover with water, and bring to a boil.
Reduce the heat to medium-high and cook until they are fork-tender, about 10-15 minutes. Drain and set aside.
Sauté the Vegetables
In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and mushrooms.
Cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Build the Flavor
Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let it cook down for about 4 minutes.
Stir in the tomato paste, vegetable broth, white beans, chopped rosemary, parsley, salt, and pepper. Add the bay leaf, then bring everything to a boil. Reduce the heat and let it simmer for about 20 minutes until the mixture thickens.
Remove the bay leaf and stir in the frozen peas and mixed vegetables.
Make the Mashed Potatoes
In a large bowl, add the drained potatoes and mash them using a potato masher. Add the heavy cream, kosher salt, and black pepper. Mash everything together until smooth and creamy.
Assemble and Bake
Preheat the oven to 350°F (180°C). Spread the vegetable and bean filling evenly in the skillet or a casserole dish. Spoon the mashed potatoes on top and spread them out smoothly.
Bake for 30 minutes, then switch the oven to broil and cook for another 1-3 minutes until the top is golden brown. Let it rest for about 5 minutes before serving.
Ingredients
- 3 tablespoons olive oil
- 1 cup onion diced
- 1 cup carrots diced
- ½ cup celery sliced
- 2 cups mushrooms sliced
- 3 garlic cloves minced
- 1 teaspoon balsamic vinegar
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 1 cup white beans drained and rinsed
- 2 teaspoon chopped fresh rosemary leaves
- 1 tablespoon fresh parsley
- Salt and pepper to taste
- 1 dried bay leaf
- 1 ½ cups frozen mixed vegetables
- 1 pound potatoes peeled and chopped
- ¼ cup heavy cream
Video
Instructions
- Place the potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat and cook until fork-tender, about 10-15 minutes. Drain and set aside.1 pound potatoes
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and mushrooms, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.3 tablespoons olive oil, 1 cup onion, 1 cup carrots, ½ cup celery, 2 cups mushrooms, 3 garlic cloves
- Pour in the balsamic vinegar, scraping up any browned bits from the pan. Let it cook down for about 4 minutes. Add the tomato paste, vegetable broth, white beans, rosemary, parsley, salt, and pepper. Stir well, then add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally, until thickened. Remove the bay leaf and mix in the frozen vegetables.1 teaspoon balsamic vinegar, 3 tablespoons tomato paste, 2 cups vegetable broth, 1 cup white beans, 2 teaspoon chopped fresh rosemary leaves, Salt and pepper, 1 dried bay leaf, 1 ½ cups frozen mixed vegetables
- In a large bowl, combine the warm potatoes, heavy cream, salt, and pepper. Mash with a potato masher or use an electric mixer until smooth and creamy.¼ cup heavy cream
- Preheat the oven to 350°F (180°C). Spread the mashed potatoes evenly over the filling. Bake for 30 minutes, then switch to broil and cook for 1-3 minutes until the top is golden. Let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.1 tablespoon fresh parsley
Notes
- Even Cooking: Chop the vegetables into similar sizes so they cook at the same rate and blend well into the filling.
- Deglaze for Extra Flavor: When adding balsamic vinegar, use a wooden spoon to scrape up any browned bits from the pan. That’s where a lot of the flavor is.
- Thicker Filling: If you like your shepherd’s pie on the thicker side, let the filling simmer uncovered for a few extra minutes to reduce the liquid.
- Creamier Mashed Potatoes: Warm the heavy cream before adding it to the potatoes for a smoother, silkier texture and for an extra layer of comfort, add shredded cheese.
- Golden, Crispy Top: Broiling for the last few minutes gives the mashed potatoes a lightly crispy crust. Keep an eye on it so it doesn’t burn.
- Make-Ahead Friendly: You can assemble everything in advance and refrigerate it. When baking from cold, add a few extra minutes to the cook time.
Recipe Notes and Expert Tips
I’ve put together some helpful tips to make sure your vegetarian shepherd’s pie turns out perfect every time.
- Even Cooking: Chop the vegetables into similar sizes so they cook at the same rate and blend well into the filling.
- Deglaze for Extra Flavor: When adding balsamic vinegar, use a wooden spoon to scrape up any browned bits from the pan. That’s where a lot of the flavor is.
- Thicker Filling: If you like your shepherd’s pie on the thicker side, let the filling simmer uncovered for a few extra minutes to reduce the liquid.
- Creamier Mashed Potatoes: Warm the heavy cream before adding it to the potatoes for a smoother, silkier texture and for an extra layer of comfort, add shredded cheese.
- Golden, Crispy Top: Broiling for the last few minutes gives the mashed potatoes a lightly crispy crust. Keep an eye on it so it doesn’t burn.
- Make-Ahead Friendly: You can assemble everything in advance and refrigerate it. When baking from cold, add a few extra minutes to the cook time.
How to Store Leftover Vegetarian Shepherd’s Pie
Leftovers keep well in the fridge for up to four days. Store them in an airtight container, and when you’re ready to reheat, warm them in the oven at 350°F until heated through.
You can also freeze this dish for up to two months. If freezing, let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.
What to Serve With Vegetarian Shepherd’s Pie
This dish is filling on its own, but if you’re looking for sides, a fresh green salad with a tangy vinaigrette balances out the richness.
A side of roasted Brussels sprouts, garlic green beans, or a warm slice of crusty bread also pairs well.
More Easy Recipes for You to Try at Home
Need more dinner recipe inspiration? Try some of my favorites.
Be VERY CAREFUL if you wish to brown this excellent potato-topped recipe under
the broiler, because untempered ceramic or glass will EXPLODE at high heat!
Yes, that is an excellent point and I will add it to the recipe notes and tips now – thank you!