Name: Mixed Veggie Vegetarian Shepherd’s Pie Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 2 lb Yukon Gold potatoes, about 6 (0.9 Kg); ½ cup full fat plain Greek yogurt, can substitute dairy-free (120 g); ¼ cup unsalted butter, can substitute dairy-free (56 g); ¼ tsp salt; 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)

Description

This Mixed Veggie Vegetarian Shepherd’s Pie is a comforting and hearty meal featuring a flavorful vegetable filling topped with creamy mashed potatoes. Made with mushrooms, carrots, celery, and a medley of herbs and spices, this recipe offers a deliciously wholesome twist on a classic favorite. Perfect as a main dish for family dinners, it’s easy to prepare and can be made vegan by simple substitutions.

Ingredients

Mashed Potatoes

2 lb Yukon Gold potatoes, about 6 (0.9 Kg)
½ cup full fat plain Greek yogurt, can substitute dairy-free (120 g)
¼ cup unsalted butter, can substitute 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)

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Instructions

Prepare Mashed Potatoes: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil. Peel and roughly chop the Yukon Gold potatoes, then add them to the boiling water. Cover and cook until fork tender, about 15 minutes. When done, drain and transfer the potatoes to a large bowl. Mash well, then stir in the Greek yogurt, unsalted butter, and salt until smooth. Set aside.
Cook the Vegetables: Heat olive oil in a large oven-safe pot over medium-high heat. Add sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes. Add sliced onion, minced garlic, chopped carrots, and sliced celery, continuing to cook until the vegetables soften slightly, about another 5 minutes.
Flavor the Filling: Stir in the fresh herbs (rosemary, thyme, and/or bay leaf), tomato paste, fennel seed, and smoked paprika. Sprinkle the all-purpose flour evenly over the mixture, stirring well to coat the vegetables. Gradually drizzle in the vegetable broth while stirring continuously, ensuring there are no lumps. Cook and stir until the mixture thickens slightly. Finally, fold in the frozen peas and canned corn.
Assemble the Shepherd’s Pie: Evenly spoon the mashed potatoes over the vegetable filling in the pot. Spread them into a smooth, even layer, optionally crimping the top with a fork to create crispy edges. Place the pot in the preheated oven and bake uncovered for 20 minutes. For a golden, slightly crisp top, place the pie under the broiler for a few minutes at the end.

Notes

Leftovers can be stored in the refrigerator for up to 5 days in an airtight container.
To make this dish vegan, use margarine instead of butter and substitute the Greek yogurt with a dairy-free yogurt alternative.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian, Western