Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie with sauteed mushrooms, carrots, and peas, topped with creamy mashed potato. Comfort food made with real food.

This super-cozy vegetarian version of Shepherd’s Pie is a favorite in our home. Did you hear me say veg only? I’m not even going to say that we need meat because these vegetables are so delicious.

It’s good to have it sauteed in garlic and onions, topped with a quick sauce, glazed with red wine, and baked with mashed potatoes. Want. Want. Want.

If you’d like to add some lentils to the recipe for more protein, that’s fine.

Let’s talk about Mashed Potatoes.

I decided to add Greek yogurt to my potatoes in order to get a good protein punch while keeping the creamy-tangy taste (ahh, it’s so delicious).

If you’re vegan, you can make this a totally vegan dish by using olive oil in place of Butter and adding a little non-dairy cream to your potatoes. If you are gluten-free, what can you do? Check out the FAQs for a great hack involving mashed potatoes.

You can smell it, but? What about the aromatherapy of red wine, garlic oil, olive oils, and rosemary?

I’ll say it again: If you’re looking ahead, Shepherd’s Pie would be a great recipe to make after Thanksgiving since you’ll have plenty of leftovers in your refrigerator. Leftover mashed potatoes. This is a great way to use some leftover holiday potatoes.

It’s important to note that vegetarian shepherd’s pies are a comfort food that meets real food situations. Therefore, you’ll need pajamas or sweats. It’s okay to wear a big, fluffy sweater. A blanket, slippers, and a candle can be added. A big appetite is required. I know you’ll deliver.


Vegetarian Shepherd’s Pie Filing:

  •  2 Tablespoons Olive oil
  •  3 Shouldots, Minced (or with some onions and garlic).
  •  16 Ounces Fresh мани, Sliced
  •  6 Carrots, Peel, and chop (about 2 cups)
  •  1 Fresh sprig The following are some of the most effective ways to increase your ROI:
  •  1 Fresh sprig of Thyme
  •  1 The following are some examples of the use of Bay Leaf
  •  2 Tablespoons tomato paste
  •  2 Tablespoons
  •  1/2 Red wine
  •  1 – 2 veggie broth
  •  One teaspoon Salt Taste (either more or less)
  •  2 Peas

Mashed Potatoes:

  •  6 Yukon gold potatoes (about 2 pounds)
  •  1/2 full-fat Greek yogurt
  •  1/4 Butter You can also find out more about Olive oil
  •  Salt is a taste.


Peel the potatoes. You want to cook them until they are fork-tender (you’ll need them to be able to be mashed easily). Drain, mash, and add Butter and yogurt. To taste, season. You can also use Instant Pot, which is fast and easy. This is what I do. )

Prepare the vegetables: Heat the oil in a large pot that can be used to bake the food. Add shallots, and sauté until fragrant. Add the mushrooms, carrots, and whole herbs. Saute carrots until they are soft.

To make the gravy, add tomato paste and flour to the pot and stir. Pour the red wine into the pool (sizzle), and remove all of the brown bits from the bottom. Allow the wine to cook for a few minutes. Add the broth slowly, stirring until gravy forms. Add salt. To thicken it even more, simmer on low heat.

Bake. Remove herbs. Spread the mashed potato on top, and bake at 350 for 15 minutes. Then, I broil it for a couple of minutes to brown the top.

Enjoy a generous serving of comfort food and enjoy your cozy life.

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