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4.8 from 15 votes

Vegetarian Shepherd's Pie

This Vegetarian Shepherd’s Pie is made with a creamy, flavorful vegetable filling topped with fluffy mashed potatoes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 -5
Calories: 369 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4-5 Yukon gold potatoes peeled and chopped
  • 2/3 cup full fat Greek yogurt
  • Kosher salt and ground pepper to taste
  • 2 tbsp olive oil
  • 3 onions minced
  • 3-4 garlic cloves chopped
  • 4 medium carrots peeled and small diced
  • Fresh Herbs to taste rosemary and thyme
  • 16 oz fresh mushrooms sliced
  • 2 tbsp tomato paste
  • 2 tbsp gluten free flour
  • 2 cups vegetable broth or stock
  • 2 cups frozen peas
  • 2 tbsp balsamic vinegar

Instructions

    Cup of Yum
  1. Place the potatoes in a large soup pot or Dutch oven and fill with water just enough to cover. Bring to a boil and cook until tender, then drain. Add the yogurt, salt, and pepper and mash to your liking.
  2. Heat the oil in a large non-stick skillet. Sauté the onions, garlic, and carrots over medium heat for 3-4 minutes.
  3. Add in the mushrooms and fresh herbs. Cook stirring occasionally until mushrooms start to slightly brown.
  4. Stir in the tomato paste and flour. Add the broth/stock little by little, stirring continuously until the sauce starts to form.
  5. Taste and season with salt and pepper; allow the sauce to simmer for about 10 minutes, or until it fully thickens.
  6. Meanwhile, preheat the oven to 350F.
  7. Stir in the peas, and balsamic vinegar and transfer to a baking dish. Spread over the mashed potatoes and bake at 350F for 18-20 minutes or until bubbly and slightly brown on top.
  8. Allow the shepherd's pie to cool for a bit before transferring to plates. Serve and enjoy!

Notes

  • Potatoes: We use Yukon Gold for fluffy potatoes, but you can use russet or red potatoes instead. You may even use sweet potatoes. For a low-carb option, use mashed cauliflower.
  • Veggies: We suggest using fresh mushrooms and carrots, but you can also add frozen carrots or additional veggies as desired.
  • Herbs: Fresh herbs add the best flavor to this recipe, but if you only have dried they will work.
  • Make it vegan: Substitute the Greek yogurt for a dairy-free milk substitute.
  • Add lentils: If you're looking for more protein, try adding lentils.
  • Storage: Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or in the oven preheated to 350 degrees until warmed through. 
  • Freezer instructions: Freeze after baking or make it ahead and freeze right before you bake. Allow it to cool, then wrap tightly in plastic and foil. Freeze for up to 1 month. To reheat, allow to thaw in the fridge overnight, then bake at 350 degrees until heated through, 20-30 minutes.

Nutrition Information

Serving 2cups Calories 369kcal (18%) Carbohydrates 62g (21%) Protein 16g (32%) Fat 8g (12%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 2mg (1%) Sodium 684mg (29%) Potassium 1657mg (47%) Fiber 12g (48%) Sugar 16g (32%) Vitamin A 11123IU (222%) Vitamin C 72mg (80%) Calcium 117mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4-5

Amount Per Serving

Calories 369

% Daily Value*

Serving 2cups
Calories 369kcal 18%
Carbohydrates 62g 21%
Protein 16g 32%
Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 2mg 1%
Sodium 684mg 29%
Potassium 1657mg 35%
Fiber 12g 48%
Sugar 16g 32%
Vitamin A 11123IU 222%
Vitamin C 72mg 80%
Calcium 117mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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