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Vegetable-packed meals are my specialty, and this recipe for hearty, homemade vegetarian shepherd’s pie fits the bill. Tender veggies are topped with fluffy mashed potatoes. Unlike many meatless shepherd’s pies, this recipe doesn’t rely on lentils. Assembly is easy, too—vegetarian comfort food at its finest.
save this recipe!When you’re craving a hearty, comforting dinner, there’s one food that never disappoints…mashed potatoes. Buttery, herby mouthfuls of yum, they’re even better when paired with other hearty ingredients!
Case in point: Shepherd’s Pie.
Traditionally made with ground beef or lamb, we’re skipping the meat in favor of an all-veggie version complete with peas, corn, carrots, celery, and onion. It’s the ultimate vegetarian comfort food.
“This Shepherd’s Pie was another hit at our house, and promises to be a “go to” recipe for healthy (and hearty) comfort food, along with your Chickpea Pot Pie. I will be recommending both of these recipes to friends and family!” –Carolyn
Key ingredients
Jump to the recipe card for exact measurements – this is just an overview!
- Yukon Gold Potatoes: These are key to that buttery, smooth mash. Their natural creaminess means you don’t need much butter or yogurt to get the right texture.
- Greek Yogurt & Butter: Tested multiple versions—Greek yogurt adds light tang and protein without heaviness. For vegan, dairy-free yogurt and margarine work perfectly.
- Mushrooms: The umami powerhouse! When browned properly, they mimic the savory flavor of traditional meat filling.
- Carrots, Celery, and Onion: This trio forms the aromatic backbone. Sautéing them slowly brings out their natural sweetness.
- Tomato Paste + Herbs: Adds rich depth, and that splash of fennel seed is the secret weapon that keeps the gravy tasting hearty and complex.
- Flour & Veggie Broth: Simple, but tested for the perfect thickness. Rich enough to hold its shape, not gluey.
- Corn + Peas: These are added last to keep them bright and juicy.
Make it ahead of time
You can assemble this vegetarian casserole up to two days in advance. When ready to enjoy it, just pop it in the oven!
Sarah’s Switch Ups
- Want more umami? Add a teaspoon of soy sauce or miso paste to the gravy.
- Crispy topping hack: Use a fork to create ridges in the mashed potatoes before baking. Those ridges brown beautifully if you turn on the broiler for a minute at the end of cooking.
- More Veggies: Want to add extra veggies? Green beans and finely chopped broccoli both work well!
- Extra Protein: Add cooked lentils or crumbled tempeh to the veggie mix (reader’s have tried this and also said it was delicious–see comments!)
Mixed Veggie Vegetarian Shepherd’s Pie (No Lentils!)
Ingredients
Mashed Potatoes
- 2 lb Yukon Gold potatoes, about 6, 0.9 Kg
- ½ cup full fat plain Greek yogurt, can sub dairy-free, 120 g
- ¼ cup unsalted butter, can sub dairy-free, 56 g
- ¼ tsp salt
Filling
- 2 Tbsp olive oil, 30 mL
- 16 oz sliced mushrooms, 450 g
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 4 medium carrots, about 1½ cups roughly chopped
- 4 medium ribs celery, about 1½ cups sliced
- 2 Tbsp fresh herbs, chopped rosemary, thyme, and/or bay leaf
- 2 Tbsp tomato paste, 20 g
- 1 tsp fennel seed
- 1 tsp smoked paprika
- 3 Tbsp all-purpose flour
- 2 cups vegetable broth, 470 mL
- 1 14-oz can corn, drained, 425 g can
- 1 cup frozen peas, 100 g
Instructions
- Mashed Potatoes: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Peel and roughly chop 2 lb Yukon Gold potatoes, then add to boiling water. Cover and cook until fork tender, about 15 minutes. When finished, add to a large bowl and mash, then mix in ½ cup full fat plain Greek yogurt, ¼ cup unsalted butter, and ¼ tsp salt. Set aside.
- Saute Veggies: In a large oven-safe pot, heat 2 Tbsp olive oil over medium-high heat. Add 16 oz sliced mushrooms and cook until they lose their moisture and begin to turn golden brown, about 5 minutes. Add 1 medium yellow onion (sliced), 3 cloves garlic (minced), 4 medium carrots (diced), and 4 medium ribs celery (diced), continuing to cook until vegetables are slightly soft, about 7 to 10 minutes.
- Gravy: Stir in 2 Tbsp fresh herbs, 2 Tbsp tomato paste, 1 tsp fennel seed, and 1 tsp smoked paprika. Sprinkle in 3 Tbsp all-purpose flour and stir to evenly coat everything. Slowly drizzle in 2 cups vegetable broth, stirring as you add it. Heat the mixture until it thickens slightly. Stir in 1 14-oz can corn and 1 cup frozen peas.
- Assemble: Spoon the mashed potatoes over the filling in the pot, spreading it into an even layer (you can crimp the top with a fork to get little crispy edge pieces).
- Bake, uncovered, for 20 minutes. If desired, cook under the broiler for a few minutes to help brown the surface of the mashed potatoes.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I previously had a different go-to vegetarian shepherd’s pie recipe as I’m a huge lentil fan, but I made this version for my sister who is not and we both LOVED it. Overall far cheaper of an ingredient list too! Will be making this one next week if we end up with yet another snowstorm in March!
Yay! So happy you loved it! 😀
Perfect comfort food for a cold day!
I am wondering about using the potato flakes instead of real potatoes? I work a lot, and I’ll have to work on preparations for this recipe for a few days. Do you think this would ruin the recipe? It sounds amazing!!
Potato flakes are a great alternative! I use them often in a pinch 🙂
Thank you so much 😊
Delicious!! I omitted the mushrooms however as my husband does not like them and I used lentils. Recipe is a keeper!
This was a great recipe! I left out the Paprika (but included Hoyts Italian Herbs which also includes Chilli Flakes). I left out the tomato paste and added Leggos Roasted Vegetable Sauce (1 jar). I reduced the water in the stock a little and left out the flour. Recipe made in Australia.
I’m so happy you loved it, Amy (and that you could make it your own!) 😀
Made this and added my own flourishes…shredded tempeh for more protein since no lentils… My friend thought it was really awesome. Sarah, thus far, there have been no recipes that I have tried since ordering your vegetarian reset, which haven’t been 5 thumbs up. 🙂
This makes me so happy to hear, Nicki! And I love that you made it your own, the tempeh sounds amazing. Happy eating!
Sarah, I have spent the last few months trying many of your recipes. I love the veggie forward focus, and really appreciate the suggested vegan substitutions. This Shepherd’s Pie was another hit at our house, and promises to be a “go to” recipe for healthy (and hearty) comfort food, along with your Chickpea Pot Pie. I will be recommending both of these recipes to friends and family!
Thanks for making my day with your comment Carolyn, it’s lovely to hear you’re enjoying the recipes!
This looks so good, wondering about using Cornflour to make it Gluten Free, would it be the same amount do you think? Thanks for sharing your recipes.
Hi Julie! I haven’t tested this one with a gluten-free flour so I can’t say for sure, but I think it could work. I would love to hear how it goes if you try it out!
I can’t eat mushrooms, do you have any suggestions for a substitute?
Hi Kathy! The mushrooms give a meaty umami-ness to the recipe, so you could replace that with something like cooked lentils, diced tofu, shredded tempeh, or even a store-bought meat alternative like impossible beef.
Just wanted to say thank you…fab recipes, love how you can adjust the portions and one portion is an option for us single ladies, and there’s cook mode.
I’m so happy you love those features, Michelle! Thanks so much for leaving a kind note. Happy eating!