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.
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
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.
More Irish recipes:
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Vegetarian Shepherd's Pie
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 celery stalk chopped
- 5 medium carrots chopped
- ½ teaspoon fresh thyme
- 12 oz. mushrooms washed and sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 ¼ cups vegetable stock
- 1 tablespoon cornstarch
- ¼ cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 2 ½ 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℉ for 15 minutes, or until bubbly at the edge.
- Let cool for 10 minutes before serving.
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.
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.
Brenda says
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.
Jenny says
Vegetarian Worcestershire Sauce is needed to make this dish vegetarian. This dish sounds wonderful. I will be trying it this week.
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
Cathy says
What a fabulous idea! I'd love to try this!
Anna@CrunchyCreamySweet says
I hope you love it, Cathy!
Krista says
Love a good savory dish! I have to make it!
Anna@CrunchyCreamySweet says
I hope you love it!
Taylor says
Ultimate comfort food! Love this vegetarian version!
Anna@CrunchyCreamySweet says
Thanks, Taylor!
Erin says
This needs to happen at my house very soon!! I love this! looks so good!
Catalina says
This pie looks so delicious! It is in our future for sure!
Allison says
I don't even miss the meat! The mushrooms are so hearty and savory. Fabulous recipe!
Jade Manning says
I am not a veggie, but this does look amazing!
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!!
Kristyn says
This looks so hearty & delicious!! Always have these ingredients..I need to make it!
Jessica Burgess says
This is exactly what I've been looking for! Thank you so much!
Jessica says
This looks delicious!! Thanks for sharing!
Becky Hardin says
You have my attention. I am thinking this needs to be dinner one night this week.
Tara says
Such a perfect way to use up leftover mashed potatoes!