Here is a delicious vegetarian Shepherd’s Pie recipe. It is a saucy casserole of vegetables topped with mashed potato and then baked to perfection. Be sure to watch the video!
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About Shepherd’s Pie
Shepherd Pie is a classic, savoury English pie made with ground meat, vegetables, and a layer of creamy mashed potato. It is also known as cottage pie.
Shepherd’s Pie is technically a no-crust pie with a fluffy mashed potato layer forming a crusty top.
This type of one-pot pie is popular in Irish and British Cuisine. It is a rustic, countryside, traditional pie recipe that you would find mentioned in the food/culture history books.
The vegetarian Shepherd’s Pie recipe recently became highly popular among food lovers. It is made only with vegetables, sauce, herbs, and mashed potatoes
Reason To LOVE Veg Shepherd’s Pie
- highly customizable recipe
- wholesome vegetarian meal
- gluten-free and possibly vegan
- easy to make, fridge forage meal
- fulfilling main-course for a large gathering
Making Shepherd’s Pie
It is easy to follow a two-step process.
Step 1) Make the vegetable filling and mashed potato separately. Or you can use the leftover/readymade mashed potato as well.
Step 2) Layer the vegetable filling with fluffy mashed potato. Bake in the oven until the pie is golden from the edges and crusty from the top.
It is a meal prep-friendly meal, perfect for the holiday season feasts or for feeding large gatherings.
My Tried & True Tips
To make Shepherd Pie more fulfilling, add – lentils, quinoa, soya granules, bulgar wheat, or any other vegetarian protein.
Allow the vegetable filling to cool down a bit before covering it with a layer of mashed potatoes. After cooling down, the vegetable filling becomes slightly thick and saucy, making spreading mashed potatoes easier.
It would be best if you had the creamiest mashed potatoes for layering the Shepherd’s Pie. You can spread them using a fork or make a design using a piping bag.
You can also freeze shepherd’s pie. Freeze in an ovenproof dish or a disposable container. Wrap tightly in plastic foil. Store in the freezer for up to 1 month. When ready to bake, remove the plastic wrap and bake from frozen, adding 20 to 25 minutes to the baking time.
Leftover shepherd’s pie will keep in the refrigerator, stored in an airtight container, for up to 4 days. You can reheat it in the microwave, cover your shepherd’s pie tightly with foil, and bake it in the oven until heated.
Watch Shepherd’s Pie Video
Serving Suggestion
Shepherd’s Pie is a wholesome main course in itself. You don’t need any sides to accompany it except bread, a simple soup, or only a glass of wine.
For a festive dinner table, you can serve these side dishes with veg Shepherd’s Pie:
- Yorkshire pudding/biscuits
- roasted pumpkin salad
- sauteed green beans
- herb roasted carrot
- Greek pasta salad
- mushroom soup
- pumpkin soup
FAQs Related To Shepherd Pie Recipe
It is a simple and straightforward to make vegan Shepherd’s Pie. The filling of this pie is already vegan and vegetarian. For the crusty top mashed potato layer, do not add any regular dairy products – butter, milk, cream, or cheese. Use vegan, non-dairy products or the packaged vegan mashed potato filling.
The Veg Shepherd’s Pie is a perfect freezer-friendly meal. Allow the pie to cool down completely at room temperature. Cover the pie with cling foil and transfer it to a freezer-friendly bag. Freeze for 3 months. Thaw/defrost in the fridge for a few hours before reheating in a microwave or oven. You can store it in the refrigerator for 3 – 5 days. Store or freeze it the same day it is cooked.
More Vegetarian Dinner Recipes
- Instant Pot Pumpkin Pasta
- Creamy Vegetable Bake
- Instant Pot Lentil Stew
- Vegetable Barley Soup
- Vegan Mulligatawny
- Chilli Oil Noodles
- Minestrone Soup
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Veg Shepherd’s Pie Recipe
- Saucepan
Ingredients
Ingredients For Pie Filling:
- 4 tablespoon olive oil
- 1 tablespoon finely minced garlic
- 1 Cup finely chopped onion
- ½ Cup finely chopped carrot
- ½ Cup finely chopped zucchini
- ½ Cup finely chopped red pepper
- ½ Cup finely chopped yellow pepper
- ½ Cup chopped button mushroom
- Salt to taste
- 1 teaspoon red wine vinegar
- ½ Cup tomato paste or pizza sauce (see recipe)
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- ¼ Cup vegetable stock or broth (see recipe)
- 2 – 3 fresh sage leaves
Ingredients For Potato Crust:
- 2 Cup boiled potato, peeled and diced
- ¼ Cup full-fat milk or heavy cream, room temperature
- salt & pepper to taste
- 1 tablespoon softened butter
Other Ingredients:
- 1 tablespoon butter
- 2 – 4 tablespoon extra virgin olive oil
Instructions
Prepare Pie Filling:
- Heat olive oil in an oven safe casserole or pan. Add garlic, onion, and saute for a minute to release their aroma. No need to brown the onion and garlic.
- Add all the finely chopped vegetables. Saute for 1 – 2 minutes to soften the vegetables.
- Next, add salt, vinegar, herbs, tomato paste, and stir to combine. Add vegetable stock, sage leaves, mix and cook the vegetable filling covered over low heat till thick/saucy. It takes 10 – 15 minutes.
Prepare Mashed Potato Crust:
- Boil potatoes till they are mushy. Add milk, salt, pepper, and butter. Mix and mash the potatoes till thick, smooth, and creamy.
Assemble Pie:
- If you are using an oven-friendly casserole to cook the vegetable filling, top the filling in the pan with a thick layer of mashed potato. Else, grease a baking dish with olive oil or butter. Spread the vegetable filling in the baking dish. Top it with a layer of mashed potato.
- Make the mashed potato layer look interesting by using a fork to draw lines or smooth it out using the back of a spoon. At last, drizzle olive oil or sprinkle grated parmesan cheese on top.
Bake Pie:
- Bake Shepherd's Pie in a pre-heated oven at 200 degrees Celcius for 20 – 25 minutes. Or till the potato layer is crusty with golden edges.
- Serve Veg Shepherd's Pie warm with the bread of choice.
Recipe Notes:
- You can add – lentils, quinoa, soya granules, bulgar wheat, or any other sort of vegetarian protein to the pie filling.
- You can use the leftover or ready to use mashed potato for making the top layer of the pie.
- Use vegan non-dairy products or use the packaged vegan mashed potato filling for a vegan Shepherd’s Pie.
- You can freeze it for 3 months or store it in the refrigerator for 3 – 5 days.
- For ease, you can use an oven friendly pan or casserole for making the filling. Later, bake the pie in the same pan.
Nutrition
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