Vegetarian Shepherd’s Pie

This vegetarian shepherd’s pie is one of those dishes I pull out whenever the weather turns chilly or I want something that feels both hearty and nourishing. It’s rich and comforting, with layers of vegetables, mushrooms, and quinoa simmered in a savory gravy, all topped with a blanket of creamy mashed potatoes. It’s the kind of dish that makes you feel like you’ve taken care of yourself and your family with just one pan.

What Makes This Shepherd’s Pie So Good

Traditionally, shepherd’s pie is made with lamb, but I’ve swapped the meat for mushrooms and quinoa, and honestly, you won’t miss the meat one bit. The mushrooms bring that earthy depth and meaty texture, while quinoa adds protein and a little nuttiness. Add in carrots, peas, and a flavorful gravy, and you’ve got the perfect base for fluffy mashed potatoes.

Here’s why I keep this recipe in rotation:

• Comfort in every bite: That creamy potato topping and saucy filling are the definition of cozy.
• Balanced meal: Protein from quinoa, fiber from vegetables, and carbs from potatoes—it checks every box.
• Great for leftovers: It reheats beautifully and makes an easy next-day lunch.
• Crowd-friendly: Even the meat-lovers at my table dig into this without hesitation.

Step-by-Step: How I Make It

1. Start with the potatoes: If I’ve got leftover mashed potatoes from another meal, this recipe is even faster. If not, I whip up a fresh batch with butter, milk, and a pinch of salt. Warming the potatoes before spreading is key—they spread smoothly and don’t tear up the filling.
2. Build the filling: I sauté onions until golden, then add mushrooms, carrots, garlic, and thyme. This layered cooking lets the flavors deepen. Next comes tomato paste, which gives richness, followed by quinoa, veggie stock, and peas. By the time it simmers down, the kitchen smells incredible.
3. Assemble and bake: I spoon the filling into an oven-safe skillet or casserole dish, then carefully spread the potatoes over the top. Into the oven it goes until the top is lightly golden and the filling bubbles up around the edges.

When it comes out, I always let it rest for a few minutes so it holds together when serving. It’s tough to wait, but totally worth it.

Tips That Make a Difference

• Leftover mash is your friend: Using leftover potatoes saves time and cuts down on dishes.
• Cook in layers: Don’t rush by throwing everything into the pan at once. Each step adds flavor.
• Make it vegan-friendly: The filling is already vegan—just swap the butter and milk in the mashed potatoes for plant-based versions. Olive oil mashed potatoes are surprisingly delicious here.
• Use the right dish: An oven-safe skillet means fewer dishes, but a casserole works great too, especially if you plan to freeze leftovers.

FAQs

How long does it bake?
About 25–30 minutes in a preheated oven, or until the potatoes just start to brown. For an extra golden crust, I sometimes finish it under the broiler for 2–3 minutes.

Can I freeze it?
Yes! Let it cool completely, then cover tightly and freeze for up to 3 months. I prefer freezing it in a casserole dish instead of cast iron for easier reheating. You can bake it straight from frozen at 350°F, covered, for about an hour.

What can I serve with it?
Honestly, this dish stands on its own. But if I want to round out the table, I’ll serve it with a simple salad or a side of roasted veggies like carrots, green beans, or Brussels sprouts.

Why I Keep Coming Back to This Dish

This vegetarian shepherd’s pie has become a cold-weather staple in my kitchen. It feels indulgent without being heavy, and it’s packed with flavor and nutrition in every bite. I love how versatile it is—perfect for family dinners, meal prep, or even holiday leftovers when you’ve got extra mashed potatoes on hand.

Yield: 6

Vegetarian Shepherd's Pie

Print

This hearty vegetarian shepherd’s pie is a comforting twist on the classic. Mushrooms and quinoa step in for the meat, simmered with veggies in a savory gravy and topped with creamy mashed potatoes. It’s wholesome, filling, and the kind of meal everyone gathers around for.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

Potato Topping

• 2 large russet potatoes, peeled and quartered
• ½ cup non-fat Greek yogurt (or substitute sour cream/milk)
• 3 tablespoons butter

Vegetable Filling

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 16 ounces mushrooms, finely chopped
• 2 carrots, peeled and diced
• 1 tablespoon fresh thyme (plus extra for garnish)
• 2 tablespoons tomato paste
• 2 tablespoons uncooked quinoa
• 1 ¼ cups vegetable stock
• 1 cup frozen peas
• 1 teaspoon salt

Instructions

1. Prepare the Potatoes: Place potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, then drain and return to the pot. Mash with yogurt and butter until smooth and creamy. Set aside.
2. Cook the Filling: Preheat oven to 400°F. Heat olive oil in an oven-safe skillet over medium heat. Sauté the onions until golden, about 5–7 minutes. Stir in garlic, mushrooms, carrots, and thyme; cook until softened, about 5 minutes.
3. Add tomato paste and quinoa, stirring until the paste begins to caramelize. Pour in the vegetable stock and peas, mixing well. Simmer briefly until the filling comes together.
4. Assemble and Bake: Spread the mashed potatoes over the vegetable mixture, smoothing the top. Bake for 25–30 minutes, until the potatoes are lightly browned. For an extra golden top, broil for 2–3 minutes at the end.
5. Let rest for 10 minutes before serving. Sprinkle with fresh thyme or parsley for garnish.

Notes

• Storage: Keeps in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave briefly.
  
• Freezer-Friendly: Cool completely, cover tightly with foil, and freeze up to 3 months. Reheat from frozen at 350°F for about an hour, covered.
  
• Substitutions: Swap quinoa with other grains or flour. Greek yogurt can be replaced with sour cream, milk, or dairy-free alternatives. Mix and match vegetables to suit your taste.
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 295Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 16mgSodium 592mgCarbohydrates 37gFiber 6gSugar 7gProtein 9g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Every time I make it, I’m reminded that comfort food doesn’t need meat to feel satisfying. This dish proves that a hearty, plant-based meal can warm you from the inside out.

Try Other Vegetarian Recipes:

• Vegetarian Meatballs
• Best Vegetarian Baked Ziti
• Easy Vegetarian Tacos