Mixed Veggie Vegetarian Shepherd's Pie (No Lentils!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
295 kcal
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Course
Main Course
Mixed Veggie Vegetarian Shepherd's Pie (No Lentils!)
Description
Mixed Veggie Vegetarian Shepherd's Pie features a savory filling made by sautéing mushrooms until browned, then adding onions, garlic, carrots, and celery until softened. Fresh herbs, tomato paste, fennel seed, and smoked paprika season the mixture, which is thickened with flour and vegetable broth. Peas and corn add sweetness and texture. Topping this filling is a mashed potato layer made from Yukon gold potatoes blended with Greek yogurt and butter for creaminess and subtle tang.
Baked in an oven-safe pot at 375°F, the pie melds layers into a warm, textured dish with a golden crust forming atop the mashed potatoes. This vegetarian option omits lentils but maintains hearty substance through the vegetables and richness from dairy. It serves well as a satisfying main dish, especially in cooler weather.
Leftovers store well for up to five days refrigerated in an airtight container. The recipe can be adapted to vegan by substituting dairy-free yogurt and margarine.
Ingredients
Mashed Potatoes
- 2 lb potato about 6, 0.9 Kg, Yukon gold variety
- ½ cup Greek yogurt can sub dairy-free, 120 g, full fat, plain
- ¼ cup butter can sub dairy-free, 56 g, unsalted
- ¼ tsp salt
Filling
- 2 Tbsp olive oil 30 mL
- 16 oz mushroom 450 g, sliced
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 4 medium carrot 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 cup peas 100 g, frozen
- 1 cup corn 100 g, from a can
Instructions
- Mashed Potatoes: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Peel and roughly chop 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 Greek yogurt, butter, and salt. Set aside.
- Veggies: In a large oven-safe pot, heat olive oil over medium-high heat. Add mushrooms and cook until they lose their moisture and begin to turn golden brown, about 5 minutes. Add sliced onion, garlic, carrots, and celery, continuing to cook until vegetables are slightly soft, another 5 minutes.
- Flavor: Stir in fresh herbs, tomato paste, fennel, and paprika. Sprinkle in flour and stir to evenly coat everything. Slowly drizzle in the broth, stirring as you add it. Heat the mixture until it thickens slightly. Stir in peas and corn.
- 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
- Store leftover shepherd's pie in an airtight container in the fridge for up to five days.
- To make vegan, substitute margarine for butter and use a dairy-free yogurt alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 35.3g | 12% |
| Protein | 9.5g | 19% |
| Fat | 14.8g | 23% |
| Saturated Fat | 6.6g | 33% |
| Cholesterol | 22mg | 7% |
| Sodium | 480mg | 20% |
| Potassium | 982mg | 21% |
| Fiber | 6.1g | 24% |
| Sugar | 10.3g | 21% |
| Calcium | 75mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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