This Vegetarian Shepherd’s Pie Is Easy & Delicious for Hectic Weeknights or Sunday Dinner

Whip up this hearty and comforting Vegetarian shepherd's pie. Our no muss, no fuss version doesn’t skimp on flavor (or nutrients!). It’s easy enough for a weeknight but impressive enough for Sunday dinner.

Stephanie Gupana   |  

Updated: Jan 10, 2025

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SThere’s something about the cozy allure of a baked meal in cooler months that has a magical effect on us—an alchemical reaction that just makes us content and happy. This vegetarian shepherd’s pie will work wonders on your frost-bitten soul.

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What is Shepherd’s Pie?

Vegetarian shepherd’s pie is a pub food classic that’s deceptively easy to make. First created in the late 1700s as a means for using leftover roasted meat (let’s hear it for anti-food waste pioneers), keeping it tender beneath a mashed potato crust, this dinner devised of pantry staples is just as delicious when it’s made with a plant-based base. The ideal swap? Mushrooms.

Why We Went for Mushroom Shepherd’s Pie

In this play on the classic, the hearty texture of portobello mushrooms gives this vegan’s shepherd’s pie that familiar flavor to satisfy anyone at your dinner table. Feel free to substitute any mixture of mushrooms for this recipe that you like or have on hand. Mix in some aromatic onion, garlic, carrots, and frozen peas, and you’ve got the core of a dish that’s simple enough to make for a weeknight meal but has the ta-da factor that makes for a glorious Sunday dinner. 

If you make this recipe we’d love for you to follow and tag us on Instagram @organicauthority showing off your cozy creation! 

Also Read:
Adobo White Chili Recipe with Lime-Avocado Crema and Tomatillo

How to Make Shepherd’s Pie: The Perfect Tool for the Job

Since your trusty cooking vessel and serving dish are one and the same for this dish, choose bakeware that’s beautiful and non-toxic, like this enameled cast iron dish from Pampered Chef.

We love that, for one, it has handles, and for two, that the handles are large enough to get a good grip, even with oven mitts. This is super important when you’re pulling a bubbling dish out of the oven.

It also distributes heat so that the pie cooks evenly without drying out.

SHOP PAMPERED CHEF

Ingredients

Filling

• 1 tablespoon butter, olive or avocado oil
• 1 medium yellow onion minced
• 3 garlic cloves
• 1 container of portobello mushrooms, sliced
• 4 to 6 carrots, diced
• 2 cups frozen peas
• 3 tablespoons tomato paste
• 2 cups of vegetable broth
• 1 tablespoon flour
• 1/4 cup red wine (optional)
• Oregano, dried or fresh to taste (optional)

Mashed Potatoes

• 6 to 8 potatoes
• 1/2 cup full-fat yogurt (or a vegan version if preferred)
• 1/4 cup butter or ghee
• Salt
• Pepper

Preparation

1. Prepare the mashed potatoes. Boil potatoes until fork-tender, drain, and mash. Combine with yogurt, butter, or ghee and season to taste. Set aside.
2. Preheat oven to 350F.
3. Sauté onions and garlic in the baking dish over medium heat until translucent. Add the carrots and mushroom, and cook down until the carrots are slightly softened. Season with oregano (optional).
4. Add flour and tomato paste and stir until the vegetables are well coated. Add the wine (if using), and cook 3 minutes. Make sure to scrape up browned bits from the bottom of the dish. 
5. Stir in the broth until the pie filling mixture begins to thicken. Next, add frozen peas and mix. Season to taste with salt and pepper.
6. Spread the mashed potatoes evenly on top of the dish and bake for 15 to 20 minutes. 
7. Remove pie from oven and serve right from the baking dish to enjoy.