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
- 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.
- Heat the oil in a large non-stick skillet. Sauté the onions, garlic, and carrots over medium heat for 3-4 minutes.
- Add in the mushrooms and fresh herbs. Cook stirring occasionally until mushrooms start to slightly brown.
- Stir in the tomato paste and flour. Add the broth/stock little by little, stirring continuously until the sauce starts to form.
- Taste and season with salt and pepper; allow the sauce to simmer for about 10 minutes, or until it fully thickens.
- Meanwhile, preheat the oven to 350F.
- 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.
- Allow the shepherd's pie to cool for a bit before transferring to plates. Serve and enjoy!
Cup of Yum
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.