Veggie Shepherd’s Pie

This veggie shepherd’s pie is a plant-based version of this classic comfort meal, and your whole family will love it!

Vibrant veggies with a yummy sauce, topped with creamy, satisfying potatoes, baked to golden perfection makes this a home run dinner.

How to make veggie shepherd’s pie

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this (recipe name), you will need the following:

• Yukon Gold potatoes
• vegan butter
• olive oil
• unsweetened plant-based milk
• salt & pepper
• chives – optional for garnish
• shallot
• mushrooms
• carrots
• garlic
• thyme
• flour
• tomato paste
• vegetable broth
• peas (frozen or fresh)
• corn (frozen or fresh)
• smoked paprika

Making mashed potato topping

Boil the potatoes. Add the potatoes to a large pot and over them with water. Place the pot on the stovetop and bring it to a boil, then cover the potatoes and let them cook on low heat for about 15 minutes, until they are fork tender.

Drain the potatoes and add them back to the pot.

Use a potato masher or fork to mash the potatoes. Make sure to mash them while they are nice and hot.
Stir in the butter, olive oil, milk, salt and pepper. Set aside.

Making the veggie filling

Heat the oil and butter in a large pan on the stovetop. Then add the shallots and cook until they are soft and translucent.

Add in the sliced mushrooms and carrots and toss and cook until the mushrooms and carrots are soft and starting to brown. Add the garlic and thyme and cook for one minute.

Season the veggies with some salt and pepper. Stir in the flour and tomato paste and whisk in the vegetable broth while scraping the brown bits of flavor off of the bottom of the pan.

Continue to stir while the sauce thickens and season it with more salt and pepper. Then stir in the peas and corn and let it cook for 2 minutes.

Assemble and bake veggie shepherd’s pie

Pour the filling into a sprayed oven safe dish and spread it out evenly in the pan. Or, you can use one pan to cook that is both stovetop and oven safe (like the cast iron photo shown).

Layer on the mashed potatoes and spread them out so they cover all of the filling. 

Bake

You can either spray the top with olive oil spray or melted butter and sprinkle it with a little paprika.

Then place the veggie shepherd’s pie into a 350 degree oven and bake it for 15-20 minutes. If you prefer the top to be extra golden then place it under the broiler for the last 5 minutes of cooking time. Remove, let cool and serve.

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Veggie Shepherd’s Pie

This veggie shepherd's pie is a plant-based version of this classic comfort meal, and your whole family will love it!

Course Main Course

Cuisine American, Vegan

Keyword veggie shepherd’s pie

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 to 6

Calories 450 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the mashed potatoes

• 2 pounds Yukon Gold potatoes – peeled and chopped
• 3 tablespoons melted vegan butter
• 1 tablespoon olive oil
• ¼ cup unsweetened plant-based milk
• Kosher salt
• Ground black pepper
• chives fresh, chopped – optional for garnish

For the filling

• 1 Tablespoon olive oil
• 1 Tablespoon vegan butter – divided
• 1 shallot – peeled and minced
• 2 cups sliced baby bella mushrooms
• 5 Carrots – peeled and diced
• 2 cloves of garlic – peeled and minced
• Fresh Thyme
• 1 Tablespoon flour
• 1.5 Tablespoons tomato paste
• Kosher salt
• Ground black pepper
• 1 cup vegetable broth
• 1 cup frozen or fresh peas
• 1 cup frozen or fresh corn
• 1/4 teaspoon smoked paprika – optional for topping

Instructions

Make the mashed potato topping

1. Boil the potatoes. Add the potatoes to a large pot and over them with water. Place the pot on the stovetop and bring it to a boil, then cover the potatoes and let them cook on low heat for about 15 minutes, until they are fork tender. Drain the potatoes and add them back to the pot.
2. Use a potato masher or fork to mash the potatoes. Make sure to mash them while they are nice and hot.
3. Stir in the butter, olive oil, milk, salt and pepper. Set aside.

Make the filling

1. Heat the oil and butter in a large pan on the stovetop then add the shallots and cook until they are soft and translucent. Add in the sliced mushrooms and carrots and toss and cook until the mushrooms and carrots are soft and starting to brown. Add the garlic and thyme and cook for one minute. Season the veggies with some salt and pepper.
2. Stir in the flour and tomato paste and whisk in the vegetable broth while scraping the brown bits of flavor off of the bottom of the pan. Continue to stir while the sauce thickens and season it with more salt and pepper. Then stir in the peas and corn and let it cook for 2 minutes.
3. Pour the filling into a sprayed oven safe dish and spread it out evenly in the pan. Layer on the mashed potatoes and spread them out so they cover all of the filling.

Bake

1. You can either spray the top with olive oil spray or melted butter and sprinkle it with a little paprika. Then place the casserole into a 350 degree oven and bake it for 15-20 minutes. If you prefer the top to be extra golden then place it under the broiler for the last 5 minutes of cooking time. Remove, let cool and serve.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Veggie Shepherd's Pie

Amount Per Serving

Calories 450 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Sodium 450mg20%

Potassium 1647mg47%

Carbohydrates 67g22%

Fiber 11g46%

Sugar 12g13%

Protein 11g22%

Vitamin A 13966IU279%

Vitamin C 68mg82%

Calcium 96mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.