Vegetarian Shepherd's Pie
This Vegetarian Shepherd's Pie is a hearty, comforting dish that's perfect for cozy dinners and packed with plant-based goodness. A savory blend of sautéed mushrooms, onions, carrots, green peas, and corn is elevated with rich vegetable broth and aromatic herbs like rosemary and thyme. Topped with creamy mashed russet potatoes, this recipe delivers all the classic flavors of traditional shepherd's pie, without the meat. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this dish makes a satisfying meal for vegans, vegetarians, or anyone looking for a healthier twist on a classic. Whether you're serving it for a weeknight family dinner or a special occasion, this vegetarian spin on shepherd's pie is bound to be a crowd-pleaser.
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
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.
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.
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.
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.
Stir in the frozen peas and corn, cooking for an additional 2-3 minutes.
Add the flour to the vegetables, stirring to coat them evenly. Cook for another minute.
Slowly add the vegetable broth, stirring constantly until the mixture thickens.
Stir in the tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Let simmer for 5 minutes, allowing the flavors to meld together.
Pour the vegetable mixture into a baking dish and spread the mashed potatoes over the top, using a spatula to smooth them out evenly.
Place the dish in the preheated oven and bake for 20-25 minutes, until the mashed potatoes are golden brown on top.
Allow to cool slightly before serving. Enjoy your Vegetarian Shepherd's Pie!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 57.2 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 446 mg | 34% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 7533 mg | 160% | |
*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.
