Mixed Veggie Vegetarian Shepherd's Pie (No Lentils!)
This hearty vegetarian shepherd’s pie skips the lentils and packs in tender veggies topped with fluffy mashed potatoes—easy to assemble and full of classic comfort food flavor.
Servings: 6 servings
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.
Video
Notes
Leftovers can be stored in the fridge for up to 5 days in an airtight container.
Make it a vegan shepherd's pie by using margarine and replacing the yogurt with a dairy-free alternative.
To Freeze: Wrap tightly in foil and freeze up to 3 months. Reheat covered at 350°F until warmed through.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 35.3g | Protein: 9.5g | Fat: 14.8g | Saturated Fat: 6.6g | Cholesterol: 22mg | Sodium: 480mg | Potassium: 982mg | Fiber: 6.1g | Sugar: 10.3g | Calcium: 75mg | Iron: 5mg
