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You are here: Home / Family Food Ideas And Recipes / Vegetarian Shepherd’s Pie Recipe

Vegetarian Shepherd’s Pie Recipe

February 16, 2023 by Scarlet

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With St. Patrick’s Day close at hand, you may be thinking of Shepherd’s Pie. I always enjoy this seasonal dish. It is great comfort food that I don’t think of making very often and consequently, it tastes even better when I do make it! Therefore, I thought I would share a vegetarian Shepherd’s Pie recipe with you so you can enjoy it on Meatless Mondays.  By definition, Shepherd’s Pie is usually a ground lamb meat pie with a mashed potato crust. I have substituted chopped eggplant to replace the meaty texture of what would normally be the ground beef or lamb. This vegetarian shepherds pie still has butter and milk so you still get those creamy, comforting flavors in the mashed potato crust layer.

vegetarian shepherd's pie

Homemade Vegetarian Shepherds Pie

This Vegetarian Shepherd’s Pie Recipe is easy and delicious. Even the men in my family approve. It is such great comfort food!

First, we make the bottom layer of veggies and we make the top top layer of mashed taters. Second, we lay one of top of the other in a casserole dish and bake for a nice warm dish with a crusty, golden potato top. That is all there is to this Meatless Monday Shepherd’s Pie!

Prep: 10 minutes
Cook:  40 minutes
Yield: 6 servings

Ingredients:

Potato Crust

  • 1.5 pound of russet potatoes (about 3 large russet potatoes)
  • 6 tbsp of butter
  • 1/3 cup of whole organic milk (heavy cream or half and half)
  • 1/2 tsp of salt
  • 1/2 tsp fresh ground pepper

Pie Filling

  • 1 tbsp of olive oil
  • 1 large onion, peeled and diced
  • 3 cloves of garlic, peeled and minced
  • 1 large eggplant, peeled and chopped into small cubes
  • 6 carrots, peeled and chopped
  • 4 cups of baby green peas  
  • 1 cup green beans
  • 2 tsp of fresh thyme leaves
  • 1 tsp of rosemary
  • 2 tbsp of butter
  • 2 tbsp of all purpose flour
  • 1/2 cup vegetable broth
  • 1/4 cup red wine (optional)
  • 1.5 tbsp Worcestershire sauce
  • 3 tbsp of tomato paste
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp minced fresh parsley (optional garnish)
  • 2 tbsp grated parmesan (optional garnish)
vegetarian shepards pie

Vegetarian Shepards Pie Recipe Notes:

Russet potatoes are the suggested type of potatoes for this because they make light and fluffy mashed potatoes that are perfect for the pie topping layer. You can substitute Yukon Gold potatoes but it will be a more dense and heavy topping- still full of great flavor though!

The butter and milk in the potato layer are great for adding to the protein value and also for getting that beautiful golden brown to the top of mashed potato layer.

Fresh or frozen peas will work just fine. They are high in protein content so don’t leave those out and feel free to up the quantity if you like.

If you don’t want to include the red wine, just use extra veggie broth in its place. The red wine just adds some depth of flavor. It works nicely with the Worcestershire sauce and the fresh herbs to give the roux gravy a rich flavor for this vegetarian version.

If you don’t have eggplant, you can use a can of cooked lentils as your meaty texture instead. Just drain off any juices and add the cooked lentils in place of the eggplant in the recipe.

This dish will take about 20 minutes of stovetop cooking and 20 minutes of baking time.

How To Make Vegetarian Shepherd’s Pie

The potato topping

Peel potatoes and cut into even sized cubes- about 1 inch.  Place them in a large pot and cover with water. Bring to a boil, then reduce heat to a high simmer.  Cook for about 15 minutes or until fork tender so that they will easily mash.  Pour water off using a colander and place potatoes into a large bowl or stand mixer bowl.  I recently started using the stand mixer to mash my potatoes with the whisk attachment because I love how light and fluffy they come out.  You can do it by hand with a potato masher if you prefer.  Start mashing the potatoes and then add the butter sliced up into small pieces so that it melts quickly. Keep mashing. Then add the milk and keep mashing. Finally, add the salt and pepper and keep mashing and until smooth and creamy.

The veggie filling

While the potatoes are boiling, you can begin the pie vegetable filling.  In a large skillet over medium heat, add olive oil. Then add the diced onion and cook while stirring for a couple of minutes.  Next, add the garlic, diced eggplant, carrots, peas, and green beans and cook for about another 7 minutes stirring occasionally.  Add the herbs and butter and stir.  Then sprinkle the flour over the mixture and stir again.  Add veggie stock, red wine, and tomato paste, and cook for another 7 minutes. Salt and pepper to taste. Turn off heat.

Bake it

Preheat oven to 400 degrees F.

Use a large casserole pan and pour in the vegetable mixture. Use the back of a spoon to smooth it out into one even layer.  Next, add the creamy mashed potatoes to the baking dish and smooth over the first layer and against the sides of the pan to create a seal. Bake for 20 minutes or until the potato layer begins to brown.  As a result of the baking, the flavors all meld together beautifully.

vegetarian shepherds pie

Remove from heat and let cool for 10 minutes.  You may wish to garnish with a bit of minced parsley and some grated parmesan. This vegetarian shepard pie is sure to please!

vegetarian shepherd's pie recipe

Finally, slice into large squares and serve. This is a great all in one dish the whole family will enjoy.

Printable Recipe Card For Shepherd’s Pie Vegetarian Version

Vegetarian Shepherd’s Pie Recipe

Print this recipe
February 16, 2023
by Scarlet Paolicchi
Cuisine American, Irish
Category Family Food Ideas And Recipes
Simple, vegetarian version of a traditional shepherd’s pie.
Persons
6
Serving Size
1 slice
Prep Time
10 minutes
Cook Time
40 minutes
Wait Time
10 minutes
Total Time
50 minutes
Rate this recipe
|
15 ratings
vegetarian shepherd's pie recipe

Ingredients

  • Potato Crust:
  • 1.5 pound of russet potatoes (about 3 large russet potatoes)
  • 6 tbsp of butter
  • 1/3 cup of whole organic milk (heavy cream or half and half)
  • 1/2 tsp of salt
  • 1/2 tsp fresh ground pepper
  • Pie Filling:
  • 1 tbsp of olive oil
  • 1 large onion, peeled and diced
  • 3 cloves of garlic, peeled and minced
  • 1 large eggplant, peeled and chopped into small cubes
  • 6 carrots, peeled and chopped
  • 4 cups of baby green peas
  • 1 cup green beans
  • 2 tsp of fresh thyme leaves
  • 1 tsp of rosemary
  • 2 tbsp of butter
  • 2 tbsp of all purpose flour
  • 1/2 cup vegetable broth
  • 1/4 cup red wine (optional)
  • 1.5 tbsp Worcestershire sauce
  • 3 tbsp of tomato paste
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp minced fresh parsley (optional garnish)
  • 2 tbsp grated parmesan (optional garnish)

Instructions

  1. Peel potatoes and cut into even sized cubes- about 1 inch.  Place them in a large pot and cover with water. Bring to a boil, then reduce heat to a high simmer.  Cook for about 15 minutes or until fork tender so that they will easily mash.  Pour water off using a colander and place potatoes into a large bowl.  Start mashing the potatoes and then add the butter sliced up into small pieces so that it melts quickly. Keep mashing. Then add the milk, salt and pepper and mash until smooth and creamy.
  2. While the potatoes are boiling, you can begin the pie vegetable filling.  In a large skillet over medium heat, add olive oil. Then add the diced onion and cook while stirring for a couple of minutes.  Next, add the garlic, diced eggplant, carrots, peas, and green beans and cook for about another 7 minutes stirring occasionally.  Add the herbs and butter and stir.  Then sprinkle the flour over the mixture and stir again.  Add veggie stock, red wine, and tomato paste, and cook for another 7 minutes. Salt and pepper to taste. Turn off heat.
  3. Preheat oven to 400 degrees F. Use a large casserole pan and pour in the vegetable mixture. Use the back of a spoon to smooth it out into one even layer.  Next, add the creamy mashed potatoes to the baking dish and smooth over the first layer and against the sides of the pan to create a seal. Bake for 20 minutes or until the potato layer begins to brown. 
  4. Remove from heat and let cool for 10 minutes. You may wish to garnish with a bit of minced parsley and some grated parmesan. Serve and enjoy!

Nutrition Facts

Vegetarian Shepherd’s Pie Recipe

Serves: 6

Amount Per Serving:
1 slice
Calories 392.65 kcal
% Daily Value*
Total Fat 19.6 g 29.2%
Saturated Fat 10.96 g 50%
Trans Fat 0.62 g
Cholesterol 44.17 mg 14.7%
Sodium 564.22 mg 23.5%
Total Carbohydrate 47.55 g 15.7%
Dietary Fiber 9.78 g 36%
Sugars 13.28 g
Protein 8.96 g
Vitamin A 683.94 µg Vitamin C 34.31 mg
Calcium 139.29 mg Iron 3.01 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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vegetarian recipes
© 2023 Copyright Family Focus Blog

I hope you enjoy this Vegetarian Shepherd’s Pie recipe. It is a great recipe for colder months.  Do you try Meatless Mondays with your family?

Related Posts:

5 Benefits of Going Vegetarian

Creative Recipes To Get Kids to Eat Vegetables

Cottage Pie With Sweet Potatoes

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Filed Under: Family Food Ideas And Recipes Tagged With: vegetarian recipes

Reader Interactions

Comments

  1. Irish says

    February 20, 2023 at 10:47 am

    The recipe includes helpful tips and variations, such as substituting lentils for eggplant, using Yukon Gold potatoes for a denser topping, and using fresh or frozen peas for added protein. The instructions are clear and easy to follow, making this recipe accessible to novice and experienced cooks alike.

  2. Regina says

    February 25, 2023 at 6:10 am

    This recipe looks great. Can definitely use this when we have left over mashed potatoes and put it together as well. Yum!

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Thanks for reading Family Focus Blog, which has been named a top family blog for parenting resources. It was created in 2010 by Nashville mom blogger, Scarlet Paolicchi. She shares tips for better family life, parenting, family fun activities, eco-friendly lifestyle, family food ideas, family travel, and home decor. Family Focus Blog has been named #3 in Cision PR’s 50 U.S. Top Mom Blog list. Scarlet Paolicchi is the author of four books.

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