5.0 from 48 votes
Mixed Veggie Vegetarian Shepherd's Pie (No Lentils!)
Vegetable-packed meals are my specialty, and this recipe for hearty, homemade vegetarian shepherd's pie fits the bill. Chopped carrots, celery, mushrooms, peas and corn are topped with fluffy mashed potatoes made with Greek yogurt. Unlike a lot of meatless shepherd's pies on the web, this recipe doesn’t rely on lentils. Assembly is easy, too - vegetarian comfort food at its finest.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 295 kcal
Course:
Main Course
Cuisine:
American , Irish
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 cup frozen peas 100 g
- 1 cup corn from a can 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 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.
Cup of Yum
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.
Nutrition Information
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
(28%)
Fiber
6.1g
(24%)
Sugar
10.3g
(21%)
Calcium
75mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295
% 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.