If cold-weather comfort food is what you’re after, this vegetarian shepherd’s pie is sure to satisfy. Loaded with vegetables, white beans, and tons of savory flavors, this hearty casserole is topped with a blanket of cheesy mashed potatoes. And it just happens to be naturally gluten free, as well.
One reader, Deanna, commented: “The amount of flavor in this dish is unbelievable! So delicious! โ โ โ โ โ “
Another reader, Catherine, commented: “Delicious! Made this tonight for dinner and I love it!… Perfect comfort food on a cold January night! I just wish I had planned ahead and made a loaf of crusty bread to go with! โ โ โ โ โ “
Have you ever had shepherd’s pie? If you’re unfamiliar with this traditional English dish, it’s a casserole that typically includes ground lamb and vegetables, which is topped with mashed potatoes and baked.
The version I’m sharing today is a vegetarian take on the comforting classic. Here, we’ve leveled up the topping by including white cheddar cheese in the creamy mashed potato, which then gets nice and crispy on top under the broiler. Underneath is a well-seasoned stew-like filling of mushrooms, white beans, and vegetables. Hearty yet healthy, and so deliciously warming on a cold day.
Today’s recipe joins my list of 30+ delicious fall dinner recipesโand for good reason! Between testing, photographing, and filming a video reel for this dish, we probably made it about 12 times. My entire team and I loved this. The flavor is downright INCREDIBLE.
Why You’ll Love This Vegetarian Shepherd’s Pie, Too:
- Classic comfort food, like a stew, casserole, or pot pie
- Hearty yet wholesome and healthy filling
- Well-seasoned with garlic and herbs
- Customizable based on the vegetables you love
- Topped with creamy, cheesy mashed potatoes
- An excellent way to use up leftover mashed potatoes!
- Satisfying all-in-one meal
- Vegetarian and naturally gluten free
- Perfect as a hearty vegetarian option for a holiday meal
Pot pie is usually prepared with pie crust or puff pastry and baked in a pie dish. It’s so satisfyingly delicious and my double-crust chicken pot pie is my go-to when I crave the regular version. I also have a biscuit-topped vegetable pot pie, which is more like a casserole and more similar to this vegetarian shepherd’s pie. The two differences with this recipe is that (1) we are topping it with mashed potatoes instead of pie crust, puff pastry, or biscuits; and (2) the filling isn’t creamy/dairy-based.
Ingredients in Vegetarian Shepherd’s Pie Filling (& Substitutions)
- Olive Oil: Heat some olive oil in the skillet before you begin sautรฉing.
- Vegetable Base: Chopped onion, carrots, and celery (aka mirepoix) make a flavorful and aromatic base to many soups, sauces, and stews. We’re adding some extra carrots, too.
- Garlic: I usually use 3 cloves of garlic, but you could increase it to 4 for extra flavor.
- Mushrooms: Mushrooms lend their meaty weight to this vegetarian filling, but if you don’t care for them, you can double the beans instead.
- Red Wine + Red Wine Vinegar: We tested this shepherd’s pie without the wine, and found the flavor lacking. Choose an inexpensive table wineโyou don’t need much, and the alcohol cooks off; that said, if you’d rather not use it, you can double the red wine vinegar and add a little more broth.
- Tomato Paste: This helps the filling to thicken as it cooks. It serves the same purpose in this sweet potato chili, too.
- White Beans: I use 1 can of great northern beans here, but feel free to use cannellini or navy beans instead.
- Vegetable Broth: Vegetable broth is the main liquid in the filling, which helps everything cook down together into a stew-like consistency.
- Herbs & Seasonings: Thyme, rosemary, parsley, salt, pepper, and a bay leaf flavor this filling. If you don’t have fresh herbs, you can substitute dried as listed in the printable recipe below.
- Vegetable Add-Ins: Here’s where you can play around with the recipe by adding in the vegetables you love most or have on hand. I usually use a mix of frozen peas and corn. A bag of frozen mixed vegetables is super convenient, but you can use fresh or canned and drained vegetables instead of frozen, if you wish.
What Is the Best Pan to Use for Shepherd’s Pie?
Feel free to cook and bake this shepherd’s pie all in one pan using an oven-safe skillet, like we do with this easy skillet pot pie recipe. I recommend a 12-inch cast-iron skillet that’s at least 2 inches deep. If you don’t have one, you can transfer the cooked filling from the stovetop to any oven-safe casserole dish that’s about 2.5โ3-quarts in size. You could also use a Dutch oven, which can go from stove to oven.
I used a Le Creuset braiser pan in the color Sea Salt, which is definitely a little pricey, but such excellent quality. Makes a lovely gift to any cook or baker. (I’m not working with this brand, just a big fan!)
Cook the filling ingredients on the stove per the recipe below. Before it thickens, it looks like this:
Cheesy Mashed Potato Topping
For this, you need 2 pounds of potatoes. I typically use Yukon Gold, but russet potatoes are good too. You also need butter for flavor, sour cream to provide a creamy texture, salt, plus some white cheddar cheese. Instead of sour cream, you can use plain yogurt, milk, or heavy cream.
The cheese is optional, but taste testers and I loved the flavor sharp white cheddar provides here.
Yes. If you happen to have leftover mashed potatoes from a big holiday meal, save yourself some time and use those to top the pie instead! Don’t worry about measuring the amount; just add a nice layer on top of the stew-like mixture.
You can use a potato masher if you have one, or an electric mixer (what I use), or even a pastry cutter.
Spread the mashed potato topping over the thickened and warm filling (pictured below), and then bake:
Finish by broiling for a couple minutes, to crisp up the top of the mashed potatoes.
Warm from the oven, this vegetarian shepherd’s pie is a whole meal in one. I usually serve it with a simple green salad on the side. Between the creamy mashed potatoes, the vegetable filling, and well-seasoned flavor, this humble-looking dish impresses everyone who tastes it.
More Savory Dinner Pies
- Biscuit Vegetable Pot Pie
- Turkey Pot Pie
- Easy Skillet Pot Pie
- Chicken Pot Pie
- Butternut Squash and Mushroom Tart
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
Print
Vegetarian Shepherd’s Pie
- Prep Time: 25 minutes
- Cook Time: 1 hour, 5 minutes
- Total Time: 1 hour, 30 minutes
- Yield: serves 8
- Category: Dinner
- Method: Cooking
- Cuisine: English
Description
If cold-weather comfort food is what you’re after, this vegetarian shepherd’s pie is sure to satisfy. Loaded with vegetables, white beans, and tons of savory flavors, this hearty casserole is topped with a blanket of cheesy mashed potatoes. Naturally gluten free! See recipe Notes for some substitution suggestions.
Ingredients
- 3 Tablespoons (45ml) extra-virgin olive oil
- 1 cup (130g) diced onion
- 1 cup (130g) diced carrots
- 1/2 cup (65g) sliced celery
- 8 ounces (227g) sliced mushrooms
- 3 garlic cloves, minced
- 1/2 cup (120ml) red wine
- 1 teaspoon red wine vinegar (or another vinegar you have on hand)
- 3 Tablespoons (50g) tomato paste
- 2 cups (480ml) vegetable broth
- 1 can (15 ounces/425g) white beans, drained and rinsed
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon dried)
- 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 dried bay leaf
- 1 and 1/2 cups (150โ250g) frozen mixed vegetables (do not thaw)*
Potatoes
- 2 pounds (907g) russet or gold potatoes, peeled and chopped in 1-inch chunks
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1/4 cup (60g) sour cream (or plain Greek yogurt, whole milk, or heavy cream)
- 1/2 teaspoon saltย
- 3/4 cup (85g) shredded sharp white cheddar cheese (optional)
Instructions
- Cook the potatoes for the topping: To save time, and ensure that the potatoes are still warm when ready to use, boil the potatoes while you prepare the filling in step 2. Place the potatoes in a large saucepan or stockpot, and add enough water to cover, so that the water line is about an inch above the potatoes. Bring to a boil over high heat, then reduce heat to medium-high and boil until soft, about 10โ15 minutes, depending on the size of your potatoes. Drain the potatoes and set aside.ย
- Cook the filling: Heat the olive oil in a large skillet over medium heat. Add the onions, carrots, celery, and mushrooms and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the red wine and vinegar to the pan. With a silicone spatula or wooden spoon, stir and scrape up any vegetable bits sticking to the pan. Cook until most of the liquid has evaporated, about 4 minutes. Add the tomato paste, broth, beans, herbs, salt, pepper, and bay leaf and let the mixture come to a boil. (You may need to increase the heat to medium-high to help it along.) Once it starts to bubble, reduce the heat to medium-low and simmer, stirring occasionally, until the liquid has reduced and thickened into a sauce, about 20 minutes. Remove the skillet from heat. Remove and discard the bay leaf, and then stir in the frozen vegetables. If your skillet is not oven-safe, transfer the filling to a greased 2.5โ3-quart baking dish.
- Preheat oven to 350ยฐF (177ยฐC).
- Finish the potato topping: Place the warm potatoes in a large mixing bowl. Add the butter, sour cream, and salt. With a handheld potato masher or electric mixer, mash or beat until combined and creamy. Fold in the shredded cheese. Spread the mashed potato topping evenly over the filling.
- Bake for 30 minutes; then, keeping the shepherd’s pie in the oven, turn on the broiler setting and broil on high for 1 to 3 minutes, until golden spots appear on the topping.
- Remove from the oven and allow to cool for 5 minutes before serving. Sprinkle with fresh parsley, if desired, and serve warm.
- Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired. You can also freeze this for up to 3 months. Thaw in the refrigerator and reheat as desired.
Notes
- Make Ahead Instructions: This dish tastes best baked right after you cook it on the stove. But, if needed, you can make both the mashed potatoes and filling up to 1 day ahead of time. Refrigerate both and assemble and bake the next day. I recommend bringing the mashed potato topping to room temperature and beating in a couple Tablespoons of milk to thin it out before spreading on the cold filling. Increase bake time by a few minutes.
- Special Tools (affiliate links): Vegetable Peeler |ย Oven-Safe Skillet or Braiser Pan like this | Wooden Spoonย orย Silicone Spatula | Glass Mixing Bowl | Potato Masher or Handheld Mixer | Box Grater | 2.5- or 3-quart Baking Dishย
- Pan to Use: For cooking the filling and baking the dish, I recommend a 12-inch oven-safe skillet that’s at least 2 inches deep. If you don’t have one, you can cook the filling in a large pot and transfer it to an oven-safe casserole dish that’s about 2.5โ3-quarts in size. You could also use a Dutch oven, which can go from stove to oven.
- Mushrooms: If you wish to skip the mushrooms, use 2 cans of white beans instead of 1.
- Red Wine: You can use any kind of red wine; I always use an inexpensive table wine. If you want to skip the red wine, you can replace with 1/2 cup more vegetable broth and use 2 teaspoons red wine vinegar, but expect to lose some flavor.
- Vegetable Add-Ins: Use 1 and 1/2 total cups of mixed vegetable add-ins. I usually use a mix of frozen peas and corn (no need to thaw before using). You can also use fresh chopped vegetables, or canned and drained vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 6.1 g
- Sodium: 578 mg
- Fat: 14.8 g
- Carbohydrates: 36.3 g
- Protein: 10.6 g
- Cholesterol: 24.9 mg
Reader Comments and Reviews
Flavourful and hearty. Easy to substitute veggies that are family favorites. Definately will be a regular part of my family’s menu.
This was very easy and very yummy. Thank you!
I use a lot of tomato sauce/paste in my cooking. Would it work if I wanted to use a can of Cream of Celery or Mushroom soup instead?
Hi Sandy, are you hoping to use it in place of the tomato paste? Since it helps thicken the mixture, you could try using the same amount (3 Tablespoons) of cream of celery or cream of mushroom soup instead (don’t use the entire can), but the taste will obviously be a bit different. Let us know if you decide to try it.
I made this tonight and although it tasted good it was very soupy. Not sure what I did wrong.
Hi Cindy, it sounds like it may have needed a few more minutes of simmering to help it thicken on the stove before placing in the oven. Extending that time should help for next time!
This was so good! I will have this in my rotation of regular recipes for sure! Thank you!
The amount of flavor in this dish is unbelievable! So delicious!
Best vegetarian shepherds pie recipe! This will be my go-to. I donโt like red wine and replaced the amount with veggie broth & 1tbsp Worcestershire sauce. Thank you!
Delicious! Made this tonight for dinner and I love it! Instead of mushrooms I used red bell pepper and for frozen vegetables I used a mix of frozen and fresh broccoli. Perfect comfort food on a cold January night! I just wish I had planned ahead and made a loaf of crusty bread to go with!
Absolutely fantastic as written! I do have a question about a change up though. I love mashed potatoes, but wonder if I could substitute cauliflower mash for potatoes? I have to cut calories and carbs.
Hi Barbara, we’re sure you could. Let us know if you try.
Curious, can you use red potatoes for this dish? Or are they not preferred? I happen to have those on hand.
Hi Dawn, we love gold potatoes here, but you can absolutely use red if that’s what you have.
This was a great recipeโthank you for sharing!
i thought his recipe was so so. it wasnt as good as i imagined even though my husband will eat anything.
Itโs been cold and rainy in SF these past couple days, and this recipe hit the spot. I didnโt have any wine on hand, and it still tasted wonderful. Will make again ๐ I had a real idiot moment thoughโฆ when I was at home, I noticed there were peas in the picture, but when I went to the store, I didnโt see the frozen vegetables on the ingredients list, and I thought โhmmm maybe she just added peas because she likes peas?โ lol. I got home and reread the ingredients. Had to make a second trip. Worth it though!
Every time I see wine in a recipe, I donโt know what kind to use. Both red & white. Help
Any dry wine would work! For red you could get a Cabernet Sauvignon, Merlot, or Shiraz. For white, a Pino Grigio, Chardonnay, or Sauvignon Blanc would work well.
Very excited to make this! Probably a counter intuitive question BUT, if I wanted to add in some ground beef, how much would you suggest and would I have to remove something else?
Thanks for all your great recipes, they’re always a hit!
Hi Michelle, we haven’t tested it that way, but I think you could probably cook a pound of ground beef and simply add it to the filling, or else replace the mushrooms or beans with it.
We all loved this recipe. We are virtually vegetarian these days and this recipe was a real winner ! It has a very ‘meaty’ feel to it with the mushrooms and is absolutely delicious. A family favourite. Thanks so much !
I saw this recipe come up in pie week and knew that my partner and I had to make it. It was absolutely delicious and I can’t wait to make it again! We forgot the frozen veggies (got a little wrapped up in cooking) and chopped the mushrooms into a medium-ish dice as I’m not a fan of them when they’re large. We licked the bowls clean and shared the recipe with our families!
This is one of the most delicious things Iโve ever made!
Could this be made with biscuits on top instead of mashed potatoes
Hi Jodene! We can’t see why you couldn’t combine this recipe with our vegetarian biscuit pot pie recipe.
This was delicious and very filling. Don’t miss the meat
Made this for another couple tonite. My husband needs protein anywhere I can get it into him (stage 4 cancer) SO (forgive me) I added 1/2 pound of ground sirloin. Everyone loved it. Definitely serves EIGHT good sized portions. IN NO WAY could you prep this in 15 minutes. I’ve shared the recipe 3 times already:)
This recipe was a hit with myself, and my kids. The only thing I did different was used canned mushrooms instead of fresh, because that is what I had on hand. So good! A nice warm, inexpensive comforting meal. Thank you Sally!
A beautiful Cottage Pie recipe. thankyou, but a Shepherds Pie is made with ground left over โpieces of Roast Lambโ
that you put through your mincer, then bind together with Tomato Sauce, top with mash spuds, brown under grill, no baking needed, meat is already cooked, – such a delicious texture and flavour of that roast,, vegies are served beside,, so, please Sally, can you show this recipe to help folk know ths difference between these too very different pies, originated in War years when food was scarce, but Mutton was about,
Hi Marion, thank you very much. Yes, I understand that shepherd’s pie is made with lamb. And I believe cottage pie is made with beef. This is a vegetarian version. Thanks for the suggestion.
I’m British and was brought up on cottage pie which uses beef mince as the protein (and Shepards pie is lamb mince). Cottage pie has never EVER been vegetarian, that’s a modern variation to accommodate non-meat eating folks! Both are pies because you have a protein filling base topped with a carbohydrate on top, in this cake mash/mashed potato.
Forgot to add, we never made cottage pie with mirepoix, wine or tomato. It’s not lasagne sauce! Instead we use Bisto beef gravy granules to create a beef gravy (my family are not foodies. Nor do they like onion or garlic sigh (yet I grew up the complete opposite, funny that)). Peas were added to the mince because it was upon, and boiled carrots on the side. Just to prove that the traditional dishes vary from household to household. And all my Grandparents were Italian so both my Nonna (Nonni plural?) definitely picked up the English dishes from someone else!
The flavor was amazing, will be making again!
Made this for dinner tonight. We enjoyed it but next time I make it Iโm going to use less rosemary.
I just made this tonight, followed the recipe closely. Itโs fantastic! Hopefully itโll warm up well tomorrow night. Definitely a keeper!
Just made this for my husband. Turned out really good!!
What measure of lentils would I use to replace the beans?
Hi Ellen, we tested this recipe with lentils and found the filling became overly dry, so are unsure how much to recommend. If you try it, please let us know what works for you!
I make my vegetarian shepherds pie with lentils. I literally just made it. I cook the lentils with a veggie bullion and tamari then drain and mash when done. I noticed there is some water in the lentils after draining maybe thatโs why I donโt find the lentils to be dry. I place the lentils on the bottom of the baking dish. I place my sautรฉed veggies on top of the lentils I donโt cook them with the lentils. I use whatever veggies I have on hand. This dish I used onions, carrots, peas and broccoli then top with the mashed potatoes. I do make a veggie brown gravy for the pie.
Can this be frozen? Thawed then baked?
Hi Mariann, I’m sure. I haven’t tried it myself though yet.
Iโve been a vegetarian since 1972 so Iโve always looked to adapt recipes. I make a vegetarian Shepherd’s pie using lentils cooked with tamari and a veggie cube for flavor. I find that I use lentils a lot for the meat substitute. Iโm sharing in case u might like to try it. You so kindly offer your recipes freely and Iโm so appreciative
Hi Carol! Thank you so much for sharing. I want to try more variations. This was so, so tasty.
Hi Carol, what measure of lentils do you use?
Hmmm I donโt really measure. If 1 cup dry = 2 cups when cooked I use around 2 cups- it fills the bottom of a 9×13 baking dish
4 cooked cups lentils (2 dry =4 cooked cups)