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Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

  • Yield: 8 servings
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Mashed Potatoes
  • 2 lbs Yukon gold potatoes
  • 1/2 cup Full fat Greek yogurt
  • 1/4 cup Butter or olive oil
  • Salt, to taste
  • 2 tbsp Olive oil
  • 3 Shallots, minced
  • 16 oz Mushrooms, sliced
  • 6 Carrots, chopped
  • Fresh herbs, to taste
  • 2 tbsp Tomato paste
  • 2 tbsp Flour
  • 1/2 cup Red wine
  • 1–2 cups Veggie broth
  • 1 tsp Salt
  • 2 cups Frozen peas


  1. Preheat oven to 350F.
  2. Peel the potatoes and cut into chunks. Boil them until fork tender, then drain and place in a large bowl.
  3. Add the yogurt, butter and salt and mash together. Set aside.
  4. In a large oven-safe pan, heat the oil over medium heat. Add the shallots and sauté until 1-2 minutes. Stir in the mushrooms, carrots and herbs and continue sautéeing until the carrots are tender.
  5. Mix in the tomato paste and flour. Then add the wine and scrape all the browned bits off the the pan.
  6. Let cook for a minute or two then slowly stir in the broth, forming a gravy. Allow to simmer over low heat and thicken.
  7. Remove any whole herbs and stir in the peas.
  8. Evenly spread the mashed potatoes on top.
  9. Bake for 15 minutes until potatoes are starting to brown.
  10. Serve warm.


Recipe adapted from