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Vegetarian Shepherd's Pie in a casserole dish with a spoon filled with mushrooms, carrots, onions, celery, peas, and gravy.
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Nutrition Facts
Vegetarian Shepherd's Pie
Amount Per Serving
Calories 427 Calories from Fat 176
% Daily Value*
Fat 19.6g30%
Saturated Fat 10.4g52%
Cholesterol 41mg14%
Sodium 2212mg92%
Potassium 56.7mg2%
Carbohydrates 56.7g19%
Fiber 10.6g42%
Sugar 9.2g10%
Protein 10.4g21%
Calcium 60mg6%
Iron 4.5mg25%
* Percent Daily Values based on a 2000 calorie diet.
** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Vegetarian Shepherd's Pie

This easy Vegetarian Shepherd's Pie recipe is comfort food at its finest! Converted from a traditional shepherd's pie recipe, the results are a savory and satifying dinner for even the coldest of nights.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 4 servings


  • 2 lbs potatoes (peeled and cubed)
  • 2 tsp salt
  • 1/3 cup butter (dairy or vegan)
  • 1 tbsp olive oil
  • 1/2 medium onion (diced)
  • 2 carrots (peeled and diced)
  • 1 stalk celery (diced)
  • 2 cloves garlic (minced)
  • 8 oz mushrooms (cubed)
  • 1 cup peas (frozen)
  • 1 cup green beans (frozen)
  • 1/2 tsp rosemary
  • 1/4 tsp sage
  • 1/8 tsp thyme
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 1/2 tbsp flour
  • 2 tbsp tomato paste
  • 1 tbsp vegetable bouillon
  • 1 1/2 cups water (or vegetable broth and omit bouillon)
  • paprika (to sprinkle on top)


Prepare Ingredients

  • Wash all vegetables. Remove the skins from both the potatoes and the carrots. Cube the potatoes. Dice the onions, carrots, and celery. Mince the garlic. Cut the mushrooms into bite-sized chunks.

Mashed Potato Topping

  • Add the cubed potatoes to a medium pot and cover with water (plus about 1/2 inch). Add 2 tsp of salt then set over medium heat. Bring to a boil and cook until potatoes are soft and easily broken with a fork (about 10 minutes.)
  • Drain the water from the potatoes and add 1/3 cup of butter. Mash with a potato masher or fork until smooth. Set aside.

Vegetable Filling

  • Heat 1 tbsp of olive oil in a medium saucepan. Add the diced onions, carrots, and celery to the pan. Sauté until the carrots are tender. About 10 to 15 minutes.
  • Add the mushrooms, minced garlic, rosemary, thyme, sage, black pepper, and salt. Cook another 10 minutes until the mushrooms have released their liquid and started to shrink.
  • Add 2 1/2 tbsp of flour to the vegetable mix and stir until the flour lightly coats all of the vegetables.
  • Add the tomato paste, vegetable bouillon, and water. Mix until the liquid is smooth and all of the flour has been worked in. Cook for 5 more minutes until the gravy thickens. Stir in the frozen peas and green beans. Remove from heat.

Make the Shepherd's Pie

  • Heat your oven to 400℉.
  • In a medium-sized casserole dish, add the vegetable mix with all of the gravy. Gently spoon the mashed potatoes on top of the vegetables. Lightly sprinkle paprika on top of the potatoes.
  • Bake for 30 minutes or until the potatoes have lightly browned and formed a crust. If necessary, broil for the last few minutes to help brown the surface of the mashed potatoes.
  • Remove from oven and let sit for 5 minutes to cool.
  • Serve and enjoy!
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