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Vegetarian Shepherd’s Pie

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This Vegetarian Shepherd’s Pie is a meatless version of a classic British/Irish dish. The rich mushroom gravy with vegetables is topped with fluffy mashed potatoes and baked.

If you love Irish food, you also need to try my Bangers and Mash and the Instant Pot Guinness Beef Stew.

vegetarian shephards pie 2a Vegetarian Shepherds Pie

Irish comfort food is still going strong around here. Today, I am sharing a vegetarian version of one of the most known dishes from the British Islands: the Shepherd’s Pie. Traditionally, it is made with ground lamb cooked in a rich gravy with vegetables and then the whole mixture is topped with mashed potatoes and baked. I am skipping the meat and using mushrooms instead! They will add the umami flavor and you will not miss the meat at all. I used them also in my vegetarian Eggplant Lasagna recipe.

Ingredients:

  • onion
  • celery
  • carrots
  • mushrooms (white or baby Bella)
  • garlic
  • olive oil
  • salt and pepper
  • vegetable stock
  • tomato sauce
  • cornstarch
  • Worcestershire sauce
  • frozen peas
  • mashed potatoes

shepherds pie in round dish Vegetarian Shepherds Pie

Instructions:

  • Start by heating up a large skillet. Add olive oil and heat up. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often.
  • Add sliced mushrooms and garlic and saute until fragrant.
  • In a measuring cup, whisk together vegetable stock and cornstarch. Add tomato sauce and Worcestershire sauce and whisk. Add mixture to vegetables in skillet. Bring to boil, let simmer until thickens.
  • Pour mixture into greased 2qt baking dish. Add 1 cup frozen peas and stir in.
  • Top with mashed potatoes, spreading them evenly. Place baking dish on a large sheet pan to prevent overflow onto your oven.
  • Bake at 375 degrees F for 15 minutes, or until bubbly at the edge.

vegetarian shephards pie 5a Vegetarian Shepherds Pie

More Irish recipes:

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5 from 18 votes
vegetarian shephards pie A 150x150 Vegetarian Shepherds Pie
Print
Vegetarian Shepherd's Pie
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A meatless version of a classic British/Irish dish. The rich mushroom gravy with vegetables is topped with fluffy mashed potatoes and baked.

Course: Main Course
Cuisine: Irish
Keyword: shepherd's pie, vegetarian
Servings: 5 servings
Calories: 220 kcal
Author: Anna
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 celery stalk chopped
  • 5 medium carrots chopped
  • 1/2 teaspoon fresh thyme
  • 12 oz. mushrooms washed and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1.25 cups vegetable stock
  • 1 tablespoon cornstarch
  • 1/4 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • 2.5 cups mashed potatoes
US Customary - Metric
Instructions
  1. Butter a 2qt baking dish. Place on large baking sheet (this prevents the dish from overflowing onto your oven bottom).
  2. Heat up olive oil in large skillet. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often. Season with salt and pepper.
  3. Add fresh thyme, sliced mushrooms and garlic and saute until fragrant.
  4. In a measuring cup, whisk together vegetable stock and cornstarch. Add tomato sauce and Worcestershire sauce and whisk. Add mixture to vegetables in skillet. Bring to boil, let simmer until thickens.
  5. Pour mixture into prepared baking dish. Add 1 cup frozen peas and stir in.
  6. Top with mashed potatoes, spreading them evenly.
  7. Bake at 375 degrees F for 15 minutes, or until bubbly at the edge.
  8. Let cook for 10 minutes before serving.
Recipe Notes

I use my Instant Pot Mashed Potatoes recipe for the best mashed potatoes.

For a low-carb version, use my Mashed Cauliflower instead of the potatoes.

Nutrition Facts
Vegetarian Shepherd's Pie
Amount Per Serving
Calories 220 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 645mg28%
Potassium 911mg26%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 9g10%
Protein 7g14%
Vitamin A 10590IU212%
Vitamin C 44.7mg54%
Calcium 49mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Franchesca says

    Just made this, 9yr old says this is good! Hubby said, good job dear! Hubby said he’d definitely eat this again!!!
    Full bellies! Did not use mushrooms and still had plenty of veggies! No probs with carrots cooking.

    Reply

  3. Deena says

    Such a delicious dish! We do not miss the meat at all.
    My husband and I like the somewhat crunchy texture of the carrots. Wondering if you can make this in advance and bake later.

    Reply

  5. Russ says

    One of me and my wife’s favorite winter recipes. We like our carrots soft so we cook them in the skillet first until almost tender before adding celery and onions. So much flavor in this recipe. We are cooking it for Thanksgiving this year as we don’t eat meat. Thank you so much for sharing this wonderful recipe.

    Reply

  6. Abi says

    Thanks for the recipe! Can’t wait to make it! When you say “Tomato Sauce” do you mean tomato purée or tomato paste?

    Reply

  9. Kathy says

    I made this a few weeks ago – it was a huge hit with my husband. I used Yukon Gold potatoes, and mashed them with a bit of cream cheese. It was so good, I’ll be making it again soon. Yes, it’s a lot of work, but worth every minute!

    Reply

  11. Kay says

    I have made this twice, once vegetarian and once with stew meat. Both times came out fantastic !! A favorite for both my vegans and my meat lovers :))

    Reply

  12. Sherry says

    I haven’t made this yet…will do so soon…looks very good.
    But the time for baking in the directions states cook at 375 degrees for 15 minutes???
    When I read one of the comments…there was a reply stating “the carrots should have been done after baking for 35 minutes in the oven”. Which baking time is correct? I would assume “35 minutes”.

    Reply

    • Anna says

      Hi Sherry! The comment was a response to someone who changed the directions and was having trouble. I recommend you stick to the recipe. You cook the carrots in a skillet (with other veggies) until they are tender so baking the whole dish for 15 minutes is just enough.

      Reply

  13. Christie says

    This recipe is a lot of work and probably would’ve been worth it if not for the cooking time on the carrots. I doubled it to ten minutes and thought these are still super hard but maybe when I bake it will cook more. I baked for 35 minutes. Bit into it and the carrots were hard as rocks. After all that work. So I scraped the potatoes off and put in pressure cooker cooked ten minutes. Still not done. Put in for ten more and the mushrooms are ruined. After all of that work. So disappointing.

    Reply

    • Anna says

      Hi Christie! Shepherd’s Pie typically requires quite a bit of steps. When it comes to carrots, they should have been done after baking for 35 minutes, especially since you pressure cooked them afterwards. Something went wrong. Maybe try cutting them into smaller pieces next time or use frozen.

      Reply

  14. Jenny says

    Vegetarian Worcestershire Sauce is needed to make this dish vegetarian. This dish sounds wonderful. I will be trying it this week.

    Reply

  15. Darcy Baringer says

    This recipe is amazing and very very good!!! Everybody loved it !!! I will be making this again many many times!!!! Thank you so much I’m so glad I found it

    Reply

  23. Chrissie Baker says

    Genius…sheer genius! I just made this – so quick, so easy and SO delicious!! Thank you so very much for an outstanding recipe!!

    Reply

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