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Vegetarian Shepherd's Pie

Name: Vegetarian Shepherd's Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: Salt, to taste; Black pepper, to taste; Dried thyme, 1 teaspoon; Worcestershire sauce (vegetarian), 2 tablespoons; Tomato paste, 2 tablespoons; Vegetable broth, 1 cup; Frozen peas, 1 cup; Mushrooms, chopped, 2 cups; Garlic, minced, 3 cloves; Celery, diced, 2 stalks; Carrots, diced, 2 medium; Onion, diced, 1 large; Olive oil, 2 tablespoons; Milk (or plant-based milk), 1/2 cup; Butter (or vegan butter), 4 tablespoons; Potatoes, peeled and diced, 4 large

This hearty Vegetarian Shepherd's Pie is a delightful twist on the classic dish, featuring a medley of vibrant vegetables simmered in a rich broth and topped with a creamy layer of buttery mashed potatoes. Originating from the British Isles, shepherd's pie was traditionally made with lamb, but this vegetarian version retains all the comforting flavors while being completely plant-based. Perfect for chilly evenings, this dish is not only satisfying but also customizable to suit your taste. Serve it with a side of crusty bread for a truly cozy meal!

Serves 6

Ingredients

Salt: to taste
Black pepper: to taste
Dried thyme: 1 teaspoon
Worcestershire sauce (vegetarian): 2 tablespoons
Tomato paste: 2 tablespoons
Vegetable broth: 1 cup
Frozen peas: 1 cup
Mushrooms, chopped: 2 cups
Garlic, minced: 3 cloves
Celery, diced: 2 stalks
Carrots, diced: 2 medium
Onion, diced: 1 large
Olive oil: 2 tablespoons
Milk (or plant-based milk): 1/2 cup
Butter (or vegan butter): 4 tablespoons
Potatoes, peeled and diced: 4 large

Instructions

Preheat the oven to 375°F (190°C).
Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot.
Add the butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Add the chopped mushrooms, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, dried thyme, and additional salt and pepper to the skillet. Stir to combine and let it simmer for 10 minutes, allowing the flavors to meld.
Transfer the vegetable mixture to a 9x13-inch baking dish, spreading it evenly.
Spread the creamy mashed potatoes over the vegetable mixture, smoothing the top with a spatula.
Bake for 25 minutes, or until the potatoes are golden and the filling is bubbly.
Let cool for a few minutes before serving. Enjoy your comforting Vegetarian Shepherd's Pie!

Tips

💡 Feel free to swap the vegetables according to what you have on hand. Zucchini, bell peppers, or even lentils can be great additions.
💡 For added richness, consider stirring in some grated cheese into the mashed potatoes before spreading them over the filling.

Dietary Information

Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 35 minutes Calories: 350 Fat: 15g Carbs: 50g Protein: 8g Sodium: 400mg Sugar: 4g

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Teresa's Recipes • Vegetarian Shepherd's Pie