Easy Vegetarian Shepherd's Pie Recipe (2024)

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.

When you’re craving a hearty, comforting dinner, there’s one food that never disappoints… mashed potatoes. Buttery, herby mouthfuls of yum, they’re even better when they’re paired with other hearty ingredients!

Shepherd’s pie, for example. Shepherd’s Pie is a layered UK dish of veggies, mushrooms, tomato paste, and broth, with a thick, fluffy bed of mashed potatoes on top!

Traditionally made with ground beef or lamb, we’re totally skipping the meat in favor of an all-veggie version complete with peas, corn, carrots, celery, and onion. With loads of spices included, the taste is so intense that you won’t even miss the meat! It’s the ultimate vegetarian comfort food.

This is one of my favorite vegetarian recipes with potatoes, and is perfect for those cold nights when you just want a bowl of warmth to cuddle up with on the couch. Let’s cook!

Ingredients in veggie shepherd’s pie

This vegetarian shepherd’s pie recipe begins with fluffy mashed potatoes, followed by the filling made with mushrooms, onion, carrots, and more. While the ingredient list may seem long, it’s almost all pantry staples (and the result if the most comforting, healthy vegetarian dinner idea…ever).

Mashed Potatoes

• Potatoes: First, you will need 2 lbs of Yukon Gold potatoes. Russet or Colorado will work, but Yukon are best (grab our guide to types of potatoes here)!
• Greek Yogurt: Next, you’ll need ½ cup of full fat plain Greek yogurt. This will help create very creamy, fluffy mashed potatoes.
• Butter: As for the butter, use ¼ cup of unsalted butter. Feel free to use dairy-free or margarine if that’s what you have on hand.
• Salt: Throw in ¼ tsp of salt to enhance all those delicious potato flavors. If you only have salted butter, omit the extra ¼ tsp of salt.

Filling

• Mushrooms: Mushrooms provide a savory flavor that will help mimic meat! Most types of mushrooms will work, but I recommend button.
• Yellow Onion: Next stop, Flavor Town with 1 medium sized yellow onion, sliced!
• Garlic: Include 3 cloves of garlic for flavor (or 1½ tsp of powder if that’s all you have).
• Carrots: Next you will need 4 medium carrots, which should equal about 1½ cups when chopped.
• Celery: The same goes for the celery — use need 4 medium-sized ribs.
• Herbs: For your fresh herbs, you’ll need 2 tablespoons of chopped rosemary, thyme, and/or bay leaves (I like to use a combination of all three). For the fried herbs, we’ll keep it simple with fennel and smoked paprika.
• Tomato Paste: Include 2 tablespoons of tomato paste for a boost of savory umami flavor.
• Flour: 3 tablespoons of all-purpose flour will help thicken the sauce, making the pie filling more cohesive.
• Vegetable Broth: 2 cups of broth brings everything together. Feel free to use any variety you have on hand (like low-sodium, mushroom, or beefless base).
• Peas: Include 1 cup of frozen peas. Add from frozen – they’ll cook quickly with everything else!
• Corn: Last but not least, include 1 cup of canned corn.

How to make vegetarian shepherd’s pie

Vegetarian shepherd’s pie is made in four steps. Start by cooking and mashing the potatoes, followed by the veggies. Then, just assemble and bake!

Step 1: Prepare the potatoes
Preheat the oven to 375° (190°C) and bring a large pot of water to a boil. Peel and roughly chop the potatoes and then add them to the boiling water. Cover and cook until fork tender, which should take about 15 minutes. When finished, add the potatoes to a large bowl and mash with a potato masher or ricer, then mix in the Greek yogurt, butter, and salt. Set aside.

Step 2: Cook the veggies
In a large oven-safe pot, heat olive oil over medium/high heat. (Alternatively, cook everything in a pot then transfer to a casserole dish for baking.) Add the mushrooms, sliced onion, and garlic, cooking until the mushrooms lose their moisture and begin to turn golden brown, about 5 minutes.

Add the carrots, and celery, continuing to cook until the vegetables are slightly soft, another 5 minutes.

Step 3: Add the flavorings
Stir in the fresh herbs, tomato paste, fennel, and paprika. Sprinkle in the flour and stir to evenly coat everything. Slowly drizzle in the broth, stirring as you add it. Heat the mixture until it thickens slightly, and then stir in the peas and corn.

Step 4: Assemble the dish
Spoon the mashed potato topping over the filling in the pot.

Bake uncovered for 20 minutes. If desired, cook under the broiler for a few minutes to help brown the surface of the mashed potatoes.

Shepherd’s Pie Recipe tips

Getting a “beef” flavor
If you’d like to wind up with a meaty flavor but want to keep things vegetarian, you can use something like Vegetarian No Beef Base.

Adding extra ingredients
Want to add extra veggies? Some people throw in green beans, and others finely chopped broccoli!

Make it cheesy
Additionally, you can add a layer of cheddar or pepperjack on top for an extra savory finish!

Make ahead
You can completely assemble this vegetarian casserole ahead of time, up to 2 days in advance. When ready to enjoy, just pop it in the oven!

Hungry for more Irish classics?

Looking for more vegetarian dishes for dinner? Be sure to try these vegetarian versions of classic Irish meals!

• Vegan Beef Stew
• Seitan Corned Beef
• Vegetarian Reuben Sandwich

Or go Scottish with these Neeps and Tatties, Vegan Haggis, or Scotch Eggs!