This Vegetarian Shepherd’s Pie is the ultimate plant-based comfort food recipe! It is loaded with vegetables including: potatoes, celery, onions, parsnips, turnips, carrots, peas and corn. The three varieties of mushrooms used in the dish give it a “meaty” texture. It makes a delicious dish for a family dinner or for a St. Patrick’s Day party or potluck dinner.
Happy Monday! Where did the weekend go? Speaking of that, where did last month go? February was so busy here that I felt like I blinked and it was over! However, I am excited about heading into March and Spring being just around the corner. The first thing that comes to mind with March is St. Patrick’s Day, which then brings me to Irish food…Yum! I have so many favorites like my Sweet Potato Shepherd’s Pie, Guinness Beef Stew and Crock Pot Corned Beef and Cabbage. I can’t wait to make them all this month. However, in honor of Meatless Monday, I decided to prepare a Vegetarian Shepherd’s Pie for dinner.
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What is in the Vegetarian Shepherd’s Pie?
I love this dish because it is loaded with veggies and mushrooms. The three varieties of mushrooms give the vegetarian shepherd’s pie a “meaty” texture. Here is what you will need to make this recipe:
- Cremini Mushrooms
- Baby Bella Mushrooms
- Shitake Mushrooms
- Red Wine
- Tomato Paste
- Vegetable Broth
- Frozen Peas
- Frozen Corn
- Cheddar Cheese
What else will I need to prepare the Shepherd’s Pie?
You will also need a large pot to cook the potatoes and a cast iron skillet to prepare the pie and bake it. If you do not have a cast iron skillet, the vegetables can all be placed in a glass baking dish and topped with potatoes before baking it.
How do I make the Shepherd’s Pie?
Start off by preheating the oven to 350 degrees Fahrenheit. Then, place potatoes in a large pot and boil until tender. Drain the water and mash or rice the potatoes in the pot. Add in milk, butter, salt and pepper to taste and stir until smooth. Set the potatoes aside.
Next, heat a tablespoon of butter in a large cast iron skillet over medium high heat. Add all of the mushrooms and cook until juices are released from the mushrooms and they begin to brown (about 6 to 8 minutes). Remove from pan and place in a large bowl.
Then, heat another tablespoon of butter in the cast iron skillet. Add onions and celery and cook until tender, about 8 minutes. During the last minute of cooking, stir in the garlic. Remove from heat and add onions, celery and garlic to reserved mushrooms.
Now, heat 2 tablespoons of butter in the cast iron skillet. Add in the parsnips, turnips and carrots. Once again, cook until tender. Remove from heat and add the root vegetables to the mushrooms, celery, onions and garlic mixture.
Deglaze the skillet with the wine, scraping up any browned bits in the pan. Add in tomato paste, sage, thyme, vegetable broth and flour. Heat until mixture begins to thicken, approximately 3 to 4 minutes. Then, stir in the peas and corn and cook over medium heat for 1 to 2 minutes. Return the reserved mushrooms and vegetables to the skillet and stir until combined. Remove from heat and spread the mashed potatoes on top. Texturize the potatoes to form small peaks on top and sprinkle the cheese on top. Place in the oven and bake at 350 degrees until the cheese melts and potatoes lightly brown. Remove from oven and cool for 10 minutes. Serve warm and enjoy!
Vegetarian Shepherd’s Pie
- 3 lbs Russet Potatoes peeled and cut in chunks
- 4 Celery Stocks with Leaves coarsely chopped
- 1 Medium Onion chopped
- 3 Parsnips peeled & diced
- 2 Turnips peeled & diced
- 3 Carrots peeled & chopped
- 5 Garlic Cloves finely chopped
- 16 oz Cremini Mushrooms or other white mushrooms, cleaned & sliced
- 8 oz Baby Bella Mushrooms cleaned & sliced
- 8 oz Shitake Mushrooms cleaned & sliced
- 5 Tbsp Butter divided (preferably Kerrygold’s or another Irish Butter)
- 1/2 Cup of Milk
- 1 Cup of Red Wine
- 2 Tbsp of Tomato Paste
- 1 Cup of Vegetable Broth
- 2 tsp of Sage & Thyme
- 2 Tbsp Flour May Use Gluten Free Flour to make GF
- 1 Cup of Frozen Peas
- 1 Cup of Frozen Corn
- 3/4 Cup of Cheddar Cheese
- Preheat Oven to 350 Degrees
- Place Potatoes in a Large Pot and Boil for approximately 20 minutes, or until tender.
- Mash or Rice potatoes, add 2 Tbsp of Butter & 1/2 cup of Milk. Stir until smooth and keep warm (salt & pepper to taste).
- Heat 1 Tbsp of Butter over Medium High Heat in large cast iron skillet, add all mushrooms and cook, stirring frequently until juices are released from mushrooms and they begin to brown. Approximately 6 to 8 minutes. Remove from pan and salt & pepper.
- Heat 1 Tbsp of Butter over Medium High Heat in same skillet and add onions and celery, cook until softened, about 8 minutes. During last minute add garlic and stir. Add onion, garlic, & celery to reserved mushrooms.
- Heat 2 Tbsp of Butter over Medium High Heat in same skillet. Add Parsnips, Turnips, & Carrots, sauté until tender, approximately 8-10 minutes.
- Add Wine and deglaze pan by scraping any browned bits.
- Add Tomato Paste, Herbs (sage & thyme), Vegetable Broth & Flour. Heat until slightly thickened, about 3 to 4 minutes.
- Add Peas and Corn, cook until heated through, approximately 1-2 minutes.
- Return reserved mushroom mixture & carrot mixture to pan and stir to combine. Remove from heat.
- Spread Mashed Potatoes over Veggie Mixture and texturize a bit to form peaks.
- Sprinkle top with Cheddar Cheese.
- Place in upper 1/3 of Oven and bake until Cheese melts & potatoes lightly brown, 15 to 20 minutes.
- Serve Hot & Enjoy!
So Tell Me…
Have you ever made a Vegetarian Shepherd’s Pie? What is your favorite comfort food? Do you celebrate St. Patrick’s Day?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a great week!
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