Vegetarian Shepherd’s Pie with Mushrooms

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There is nothing more comforting than a vegetarian shepherd’s pie with a slightly crispy mashed potato topping and rich vegetable and gravy filling. The perfect thing to warm you up. 

There is something so extremely comforting about classic recipes. Vegetable soup with dumplings, sausage and bean casserole and now this vegetarian shepherd’s pie are some of my all time favourites.

They’re all guaranteed to warm you up on a winter’s evening.

SIMPLE VEGETARIAN SHEPHERD’S PIE (WITH NO LENTILS!)

Whenever I’ve tried to find vegetarian shepherd’s pie recipes most of them seem to have lentils in them. Now, don’t get me wrong, I love a good lentil but I really wanted this to be purely vegetables.

I know not everyone likes lentils and sometimes I find them a little too heavy. Especially with mashed potato on top.

Instead of lentils I made this shepherd’s pie using carrots, leek, onion and mushrooms. Mushrooms are one of my favourite things to use as a meat alternative because they have that meaty texture (see also: mushroom bao).

TRADITIONAL SHEPHERD’S PIE

Traditional shepherd’s pie uses lamb mince (shepherds —> lamb…get it?) in a gravy sauce and topped with mashed potato. For this slightly less traditional vegetarian version I kept everything pretty much the same as usual but just got rid of the meat and upped the veg content.

This makes for a healthy dinner that’s still super comforting and rich.

INGREDIENTS YOU NEED TO MAKE VEGETARIAN SHEPHERD’S PIE

• Potatoes
• Carrots
• Leek
• Onion
• Mushrooms
• Flour
• Thyme
• Vegetable Stock
• Red Wine – Switch for extra stock if you prefer
• Garlic
• Tomato Puree
• Milk
• Butter
• Salt and Pepper

Keep scrolling to get the full recipe for this vegetarian shepherd’s pie…

The weather here is taking a turn for the cold. To be honest it’s actually pretty late for it to be getting this cold so I can’t really complain, especially after the incredible summer we had.

As I’ve talked about plenty I am a summer person through and through so I’m already feeling mild anxiety at the thought of cold mornings and dark evenings. The only thing that’s going to get me through is dinners like this vegetarian shepherd’s pie.

I love when it comes out the oven with that slightly crispy mashed potato topping and all the traditional gravy and thyme flavour. Plus it’s actually pretty healthy which means it somewhat makes up for all the other carbs I’ll be eating all winter. Win!

HOW TO MAKE VEGETARIAN SHEPHERD’S PIE (STEP BY STEP)

1. Boil the potatoes for 10-15 minutes until softened.
2. Fry the carrots, leek, onion, garlic and mushrooms. Add the tomato puree, flour and thyme followed by the stock and the wine. Simmer for 10 minutes.
3. Mash the potatoes with plenty of milk and butter.
4. Pour the vegetable mixture into a baking dish and top with the potato. Cook under the grill for 10-15 minutes.

Equipment you need to make this recipe…

Get the full printable recipe below…

Want more? Get all my other vegetarian recipes before you go!

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WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS VEGETARIAN SHEPHERD’S PIE WITH MUSHROOM?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Sheet Pan Harissa Chicken with Potatoes

Use up leftover potatoes in the sheet pan chicken recipe!

Creamy Mushrooms with Mascarpone Polenta

Use up your mushrooms in this comforting polenta dish

5 from 4 votes

Print

Vegetarian Shepherd's Pie with Mushrooms

There is nothing more comforting than a vegetarian shepherd's pie with a slightly crispy mashed potato topping and rich vegetable and gravy filling. The perfect thing to warm you up. 

Course Main Course

Cuisine Traditional

Keyword comfort food, vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Calories 218 kcal

Author Amy

Ingredients

• 4 Potatoes peeled and chopped
• 3 Carrots peeled and chopped
• 1 Leek chopped
• 1 Onion chopped
• 150 g Mushroom sliced
• 1 tbsp Flour
• 2 sprigs Thyme
• 500 ml Vegetable Stock
• 80 ml Red Wine
• 4 cloves Garlic crushed
• 1 tbsp Tomato Puree
• 50 ml Milk
• 1-2 tbsp Butter
• Salt and Pepper

UK Measures - US Measures

Instructions

1. Add the potatoes to a pot of boiling water with a pinch of salt and cook for 10-15 minutes until soft.
2. Heat a little oil in a large pot and add the carrots, leek and onion and cook for a couple of minutes until softened then add the mushrooms and garlic and cook for a few minutes longer.
3. Add the tomato puree, flour and thyme followed by the stock and wine. Bring to a simmer and cook for about 10 minutes until the sauce is thickened.

4. In the meantime mash the potatoes with milk and butter and a sprinkling of salt and pepper until the texture is to your liking. I would try not to go too sloppy here so that it doesn't mix with the sauce when you top the pie.

5. Pour the vegetables into a baking dish and top with the mashed potato. Gently spread the potato with the back of a spoon until it coves the whole pie. Drag a fork across the top to add a pattern if desired.

6. Place under a medium-high grill (broiler) for 10-15 minutes until browned and crispy.

Recipe Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

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Nutrition Facts

Vegetarian Shepherd's Pie with Mushrooms

Amount Per Serving

Calories 218 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 2g 10%

Cholesterol 8mg 3%

Sodium 589mg 25%

Potassium 1120mg 32%

Total Carbohydrates 38g 13%

Dietary Fiber 6g 24%

Sugars 6g

Protein 7g 14%

Vitamin A 168.5%

Vitamin C 36%

Calcium 10.6%

Iron 37.5%

* Percent Daily Values are based on a 2000 calorie diet.