Vegetarian Shepard’s Pie

Are you looking to reduce your meat intake? Maybe you are vegetarian and looking for recipe inspiration. Well this vegetarian Shepard’s pie is the recipe for you! While it takes a bit longer to make, due to the two components (1. Filling and 2. Mashed potatoes) it is so worth it. Perfect to do on a very cold winter day to bring you all the comfort feels! This recipe is also fantastic if you are doing a small gathering and have friends who do not eat meat. I use a beefless ground as a substitute for ground beef but you can easily substitute the beefless ground for lentils. Looking to make this vegan? Substitute for nut milk and vegan butter for the mashed potatoes and you got yourself a hit dinner!

6 servings / 20 mins prep time / 1 hr 30 mins total time


Shepard’s filling

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery ribs, diced

2 garlic cloves, minced

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried parsley

2 tbsp flour

2 tbsp tomato paste

1 tbsp Worcestershire sauce

½ cup red wine

1 cup beef broth

½ package of frozen groundless beef (not real meat, the imitation kind)

1 cup frozen peas

Salt & pepper

Mashed potato topping

5 potatoes, peeled and cut into 1-inch cubes

¼ cup butter

¼ cup milk



Start by making the meat filling. In a large skillet over medium heat add oil. When the oil starts to shimmer add the onions, carrot, celery and garlic and cook until the onions are translucent, and the vegetables are softened, about 10 minutes.

Add the thyme, rosemary and parsley and mix until fragrant. Add the flour and cook until flour is no longer visible. Stir in the tomato paste until well incorporated and no clumps of tomato paste remain, about 2 minutes.

Add the wine, broth, peas and groundless beef and bring to a simmer. Simmer for 5 minutes, stirring occasionally. If the filling becomes too thick add a bit more broth.

Set filling aside and pre-heat oven to 375 degrees F

Make the mashed potato topping, by place the potatoes in a large pot.

Cover the potatoes with water and season with salt generously. Bring the pot to a boil and reduce to a simmer and cook the potatoes until fork tender.

Drain the potatoes in a colander and return to the hot pot, add the milk and butter and mash until mixed together and no potato lumps remain.

Assemble the casserole. Pour the filling in a 9×9 casserole dish. Spreading it evenly. Spoon the mashed potatoes on top of the mixture and spread evenly.

Bake for 20-30 minutes or until the topping becomes golden brown. Cool for 15 minutes and enjoy!

2 responses to “Vegetarian Shepard’s Pie”

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