5.0 from 1,467 votes
Vegetarian Shepherds Pie Recipe
Vegetarian Shepherd's Pie is a meatless take on a classic comfort dish. Swap the meat for mushrooms and quinoa & it all gets smothered in a rich gravy sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 259 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Potato Crust
- 2 large russet potatoes peeled and quartered
- ½ cup non-fat Greek yogurt
- 3 tablespoons butter
Vegetarian Filling
- 3 tablespoons olive oil
- 1 onion medium diced
- 2 garlic cloves minced
- 16 ounces mushrooms chopped
- 2 carrot peeled and diced
- 1 tablespoon fresh thyme more for serving
- 2 tablespoons tomato paste
- 2 tablespoons uncooked quinoa
- 1 ¼ cup vegetable stock
- 1 cup frozen peas
- 1 teaspoon salt
Instructions
- Combine potatoes and water in a pot and bring to a boil, heavily season with salt, cook until very tender, strain and place back into the pot. Add yogurt and butter and mash with a potato masher until smooth.
- Preheat oven to 400°F.
- In a cast iron pan or oven-safe pan, heat the olive oil on medium heat. Cook the onions until golden, about 5-7 minutes. Reduce heat to low, add the garlic, mushrooms, carrots and thyme, and cook until the vegetables soften, about 5 minutes.
- Add tomato paste and quinoa, cook until the tomato paste begins to stick to the vegetables. Then add the vegetable stock and peas and stir to combine. Carefully place mashed potatoes on top of the filling.
- Place the pie in the oven on the middle rack and bake until the potatoes begin to brown, about 25-30 minutes, then broil for 2-3 minutes until the potatoes become golden. Remove from the oven and let stand for 10 minutes. Sprinkle with fresh herbs before serving.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for a minute or in the oven at 350°F for 5 minutes.
- Freezing Instructions: After baking, let the dish cool completely to room temperature and cover it tightly in foil. You can freeze the pie for up to 3 months. You can then cook the pie straight from frozen, keep it covered with the foil and cook for about an hour at 350ºF.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of quinoa, you can use any other grains or any type of flour.
- Instead of greek yogurt, you can use sour cream or milk or any other dairy or non-dairy substitute for making mashed potatoes.
- You can replace any vegetables that don't excite you ;)
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
16mg
(5%)
Sodium
707mg
(29%)
Potassium
804mg
(23%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3998IU
(80%)
Vitamin C
21mg
(23%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 707mg | 29% |
| Potassium | 804mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3998IU | 80% |
| Vitamin C | 21mg | 23% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.