Vegetarian Shepherd’s Pie (Hearty & Flavorful

This vegetarian shepherd’s pie is the ultimate comfort food—savory, hearty, and full of nourishing vegetables. A rich stew-like filling of white beans, mushrooms, carrots, and peas is topped with a creamy layer of cheesy mashed potatoes and broiled to golden perfection. It’s satisfying enough for meat-eaters and comforting enough for chilly nights.

Why You’ll Love This Recipe

• Cozy and comforting cold-weather meal

• Hearty and filling without meat

• Naturally gluten-free

• Packed with vegetables and white beans

• Topped with rich, cheesy mashed potatoes

• Great for using up leftovers

• Can be prepped ahead or frozen

• Easily customizable

• Delicious meat-free holiday option

• Crowd-pleaser with kids and adults alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling

• 3 tablespoons extra-virgin olive oil

• 1 cup diced onion

• 1 cup diced carrots

• ½ cup sliced celery

• 8 ounces sliced mushrooms

• 3 cloves garlic, minced

• ½ cup red wine

• 1 teaspoon red wine vinegar

• 3 tablespoons tomato paste

• 2 cups vegetable broth

• 1 can (15 oz) white beans (great northern, cannellini, or navy), drained and rinsed

• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)

• 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)

• 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 dried bay leaf

• 1½ cups frozen mixed vegetables (like peas and corn), do not thaw

For the Mashed Potato Topping

• 2 pounds russet or gold potatoes, peeled and chopped

• 3 tablespoons unsalted butter

• ¼ cup sour cream (or Greek yogurt, milk, or heavy cream)

• ½ teaspoon salt

• ¾ cup shredded sharp white cheddar cheese (optional)

Directions

1. Boil the potatoes: Place chopped potatoes in a pot and cover with water. Bring to a boil, reduce heat, and cook until soft (10–15 minutes). Drain and set aside.

2. Make the filling: Heat olive oil in a skillet over medium heat. Add onion, carrots, celery, and mushrooms. Cook until softened, about 5 minutes. Add garlic, cook for 1 more minute.

3. Deglaze with wine and vinegar: Pour in red wine and vinegar, scraping the bottom of the pan. Let it reduce for 4 minutes.

4. Add remaining filling ingredients: Stir in tomato paste, broth, beans, herbs, salt, pepper, and bay leaf. Bring to a boil, then reduce to a simmer. Cook until thickened, about 20 minutes. Remove bay leaf and stir in frozen vegetables.

5. Preheat oven to 350°F (177°C).

6. Mash the potatoes: In a bowl, mash the warm potatoes with butter, sour cream, salt, and cheese until creamy.

7. Assemble the pie: Spread filling in a greased 2.5–3-quart baking dish or use an oven-safe skillet. Spoon mashed potatoes over the top and spread evenly.

8. Bake: Bake for 30 minutes. Broil for 1–3 minutes until the top is lightly browned.

9. Serve: Let cool for 5 minutes before serving.

Servings and timing

• Servings: 8

• Prep time: 25 minutes

• Cook time: 1 hour 5 minutes

• Total time: 1 hour 30 minutes

Variations

• Vegan: Use plant-based butter, dairy-free sour cream, and skip the cheese

• No mushrooms: Double the beans or use chopped bell pepper

• With meat: Add ground beef or lamb in place of mushrooms or beans

• Low-carb: Swap mashed potatoes for cauliflower mash

• Use leftovers: Great use for leftover mashed potatoes or vegetables

Storage / Reheating

• Refrigerator: Store leftovers in an airtight container for up to 5 days

• Freezer: Freeze fully assembled and cooled pie for up to 3 months

• Reheat: Bake from thawed at 350°F until heated through, or microwave individual portions

FAQs

Can I make this ahead of time?

Yes, prepare the filling and potatoes separately, refrigerate, then assemble and bake the next day.

Can I freeze vegetarian shepherd’s pie?

Absolutely. Assemble and cool completely before freezing. Thaw in the fridge and bake as directed.

What kind of potatoes are best for the topping?

Yukon Gold or russet potatoes work well. Red potatoes can also be used if that’s what you have.

Can I use canned vegetables?

Yes, just drain them well before adding to the filling.

What if I don’t want to use wine?

Substitute with more broth and increase the vinegar slightly for acidity.

Is the cheese necessary in the topping?

No, it’s optional. The dish is still delicious without it, but adds a nice sharp flavor.

What pan should I use?

A 12-inch oven-safe skillet works best. Otherwise, transfer to a 2.5–3-quart baking dish.

Can I add lentils instead of beans?

Yes, but be cautious—they can dry out the filling. Try cooked and mashed lentils for a moister texture.

How do I get the mashed potatoes golden on top?

Broil the pie for 1–3 minutes after baking to get a golden, crispy finish.

What can I serve with this dish?

It’s a complete meal on its own but pairs well with a simple green salad or crusty bread.

Conclusion

This vegetarian shepherd’s pie is a flavorful, wholesome alternative to the traditional meat version. Packed with vegetables, beans, and topped with rich mashed potatoes, it’s the perfect comfort meal for any time of year. Whether you’re a vegetarian or simply looking for a hearty meatless option, this recipe will warm your table and your taste buds.

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