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    You are here: Crunchy Creamy Sweet / Dinner / Vegetarian Shepherd's Pie

    Vegetarian Shepherd's Pie

    Published: Mar 8, 2019 · Modified: Mar 11, 2020 by Anna 44 Comments · This post may contain affiliate links.

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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.

    Side shot of vegetarian Shepherd's Pie in white bowl.

    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
    Overhead shot of vegetarian Shepherd's pie topped with mashed potatoes and baked in round dish.

    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.
    Close up of the vegetarian Shepherd's pie gravy under the mashed potatoes.

    More Irish recipes:

    • Instant Pot Guinness Beef Stew
    • Irish Bangers and Mash
    • Irish Garlic and Herb Soda Bread

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Shepherd's pie in a bowl with spoon.

    Vegetarian Shepherd's Pie

    Author: Anna
    A meatless version of a classic British/Irish dish. The rich mushroom gravy with vegetables is topped with fluffy mashed potatoes and baked.
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Irish
    Servings 5 servings
    Calories 220 kcal

    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

    Instructions
     

    • Butter a 2qt baking dish. Place on large baking sheet (this prevents the dish from overflowing onto your oven bottom).
    • 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.
    • Add fresh thyme, 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 prepared baking dish. Add 1 cup frozen peas and stir in.
    • Top with mashed potatoes, spreading them evenly.
    • Bake at 375 degrees F for 15 minutes, or until bubbly at the edge.
    • Let cook for 10 minutes before serving.

    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

    Calories: 220kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Sodium: 645mg | Potassium: 911mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10590IU | Vitamin C: 44.7mg | Calcium: 49mg | Iron: 1.7mg
    Tried this recipe?Leave a comment with rating below!

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      Recipe Rating




    1. DLV says

      March 17, 2022 at 6:06 pm

      5 stars
      Love this dish but, I think the directions should read let set for 10 minutes before serving after cooking for 15 minutes. It says cook for 10 after cooking for 15 minutes.

      Reply
    2. Franchesca says

      January 03, 2022 at 8:04 pm

      5 stars
      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. Kathy Fitzgerald-stavely says

      July 13, 2021 at 6:21 pm

      This looks amazing, I don't do mushrooms... What could I substitute?

      Reply
    4. Deena says

      March 17, 2021 at 12:03 pm

      5 stars
      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
      • Brenda says

        February 28, 2022 at 4:40 pm

        Yes.

        Reply
    5. B says

      February 02, 2021 at 1:58 pm

      Can you use a Dutch oven instead of a baking dish?

      Reply
    6. Russ says

      November 26, 2020 at 11:19 am

      5 stars
      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
    7. Abi says

      September 01, 2020 at 4:18 am

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

      Reply
      • Russ says

        November 26, 2020 at 11:14 am

        Tomato sauce in a can

        Reply
      • Brenda says

        February 28, 2022 at 4:41 pm

        One of my recipes calls for tomato paste so I use it as a thickener.

        Reply
    8. Heather says

      July 23, 2020 at 4:27 am

      Has anyone made this and froze for later?

      Reply
    9. Michelle says

      March 24, 2020 at 6:00 pm

      5 stars
      I made this for dinner tonight and it was delicious. It was worth the work!

      Reply
      • Anna says

        March 27, 2020 at 12:00 pm

        Thank you so much, Michelle!

        Reply
    10. Kathy says

      February 20, 2020 at 1:53 am

      5 stars
      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
      • Anna says

        February 22, 2020 at 11:49 pm

        That's wonderful! I am so glad you both enjoy this dish. Thank you so much for making my recipe, Kathy!

        Reply
    11. Caitlyn says

      February 01, 2020 at 8:17 pm

      Just throwing it out there but Worcestershire Sauce is made with anchovies so not completely vegetarian

      Reply
      • Pat says

        March 29, 2020 at 5:32 am

        Annie's (a national brand) has a vegan version of Worcestershire Sauce. Martha Stewart has a vegan version you can make at home: https://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce

        Reply
      • B says

        July 04, 2020 at 11:27 pm

        Fish is allowed in vegetarian diet
        Not in vegan diet

        Reply
        • Jay says

          January 25, 2021 at 1:42 pm

          Nope. Fish are animals. If you eat fish, you are “pescatarian”, not vegetarian. Some “lacto-ovo vegetarians” consume dairy and eggs. Vegans eat no animal products at all.

          Reply
        • Brenda says

          February 28, 2022 at 4:46 pm

          5 stars
          Nope. Fish is NOT considered to be a part of a vegetarian (vegetable plant based diet). If you eat fish, you are a pescatarian. Fish are part of the animal kingdom. Vegan is a different way of eating AND Lifestyle altogether. However, you’re still doing the environment a favour by not eating land and air animals, so kudos to you.

          Reply
    12. Kay says

      January 20, 2020 at 4:22 pm

      5 stars
      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
    13. Sherry says

      January 16, 2020 at 1:19 pm

      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

        January 16, 2020 at 5:18 pm

        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
    14. Christie says

      January 04, 2020 at 3:08 pm

      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

        January 05, 2020 at 5:39 pm

        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
      • Brenda says

        February 28, 2022 at 4:56 pm

        5 stars
        I use frozen, mixed vegetables that have carrots, peas, corn, and I think yellow beans. I also add cooked lentils. It’s a bit hardier with that addition. The lentils provide protein and fibre and, no fat. It’s absolutely delicious. We don’t miss the meat. I use tomato paste rather than cornstarch to thicken it (plus a little apple cider vinegar to cut the acidity in the tomato paste). It’s an easy, nutritious, filling, delicious, hearty, and inexpensive dinner that serves 4 (or more if you don’t eat much or have a salad on the side). Leftovers keep well.

        Reply
    15. Jenny says

      September 18, 2019 at 8:20 am

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

      Reply
    16. Darcy Baringer says

      August 28, 2019 at 5:37 pm

      5 stars
      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
    17. Cathy says

      March 12, 2019 at 5:09 pm

      What a fabulous idea! I'd love to try this!

      Reply
      • Anna@CrunchyCreamySweet says

        March 13, 2019 at 5:26 pm

        I hope you love it, Cathy!

        Reply
    18. Krista says

      March 11, 2019 at 2:17 pm

      5 stars
      Love a good savory dish! I have to make it!

      Reply
      • Anna@CrunchyCreamySweet says

        March 13, 2019 at 5:28 pm

        I hope you love it!

        Reply
    19. Taylor says

      March 11, 2019 at 9:01 am

      5 stars
      Ultimate comfort food! Love this vegetarian version!

      Reply
      • Anna@CrunchyCreamySweet says

        March 13, 2019 at 5:29 pm

        Thanks, Taylor!

        Reply
    20. Erin says

      March 10, 2019 at 8:36 pm

      This needs to happen at my house very soon!! I love this! looks so good!

      Reply
    21. Catalina says

      March 10, 2019 at 3:01 am

      5 stars
      This pie looks so delicious! It is in our future for sure!

      Reply
    22. Allison says

      March 09, 2019 at 5:13 pm

      5 stars
      I don't even miss the meat! The mushrooms are so hearty and savory. Fabulous recipe!

      Reply
    23. Jade Manning says

      March 09, 2019 at 4:51 pm

      5 stars
      I am not a veggie, but this does look amazing!

      Reply
    24. Chrissie Baker says

      March 09, 2019 at 5:44 am

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

      Reply
    25. Kristyn says

      March 08, 2019 at 7:45 pm

      5 stars
      This looks so hearty & delicious!! Always have these ingredients..I need to make it!

      Reply
    26. Jessica Burgess says

      March 08, 2019 at 6:37 pm

      5 stars
      This is exactly what I've been looking for! Thank you so much!

      Reply
    27. Jessica says

      March 08, 2019 at 6:30 pm

      5 stars
      This looks delicious!! Thanks for sharing!

      Reply
    28. Becky Hardin says

      March 08, 2019 at 5:26 pm

      5 stars
      You have my attention. I am thinking this needs to be dinner one night this week.

      Reply
    29. Tara says

      March 08, 2019 at 2:20 pm

      5 stars
      Such a perfect way to use up leftover mashed potatoes!

      Reply

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