This Vegetarian Shepherd’s Pie will fill tummies and satisfy taste buds!
We often think of shepherd’s pie and cottage pie as having meats such as lamb or beef. However, you can just as easily make a hearty, filling, and utterly tasty vegetarian shepherd’s pie that will please even the biggest meat eaters in your house. They may not even realize there is no meat until dinner is finished. It’s that good!
You don’t need meat to make a delicious meal. Many vegetarian dishes are not only tasty but also highly nutritious. This dish packs in the vegetables and flavor to make a dinner that soothes the soul while it fills the belly. Since you can customize it with other vegetables your family loves, it is easy to ensure that everyone will be happy when they sit down at the dinner table.
Shepherd’s pie is the ultimate comfort food. You get loads of veggies in a rich gravy topped with crusty, creamy mashed potatoes. What could be better than that?
Cheese! We all know that cheese makes everything better. Add your favorite cheese to the mashed potatoes, or sprinkle it on top for a cheesy crust. Cheddar, Gouda, mozzarella, Parmesan, Swiss, Gruyère, and Monterey Jack are some of my favorites with this dish.
Up The Protein With Plant-Based Options
Adding more protein to a plant-based diet is easy with ingredients like beans and lentils. I like to add canned, drained, and rinsed white cannellini or Great Northern beans to vegetarian shepherd’s pie. Lentils are another option. If using lentils or dry beans, cook them first and set them aside, then add them to the pot when you add the broth.
Using mushrooms is another option to give the pie a “meaty” feel. Shiitake, oyster, baby bella, cremini, and button mushrooms are all good choices that you can add along with the carrots and celery. You can add quinoa to the dish by incorporating 2 tablespoons of uncooked quinoa when you add the tomato paste. The quinoa will cook in the dish and help thicken the gravy.
How to Make Ahead and Store
Making shepherd’s pie in advance is easy. You can chop your vegetables up to 1 day before cooking. You can assemble the entire dish the day before, but refrigerate and bake it before serving. Once baked, this dish will keep fresh for up to 4 days when refrigerated and well-covered. It can also be frozen when tightly covered or stored in airtight containers for up to 3 months.
Serving Suggestions
While this dish is a complete meal, you can add a nice salad or some sides. Try this Greek Salad Dressing over your favorite leafy greens. Blanched Asparagus or Green Beans Almondine is delicious on the side, too. Finish your meal with some White Chocolate Macadamia Nut Cookies for dessert. It doesn’t get much better than this.
Vegetarian Shepherd’s Pie
Ingredients
- 2 pounds russet potatoes peeled and quartered
- 1/2 cup milk
- 1/4 cup unsalted butter
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 large carrots peeled and diced
- 2 celery stalks diced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
Instructions
- Boil the potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper. Set aside.
- Preheat oven to 400°F.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
- Add carrots and celery to the skillet, cook until slightly softened, about 5 minutes.
- Stir in tomato paste and flour, cook for 2 minutes.
- Gradually add vegetable broth, thyme, and rosemary. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Add peas and cook for an additional 2 minutes.
- Transfer the vegetable mixture to a baking dish. Spread the mashed potatoes over the top.
- Bake in the preheated oven until the potatoes are golden, about 20 minutes.
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