Vegetarian Shepherds Pie

Small plate of the vegetarian shepards pie after being served

5 from 488 votes

Vegetarian Shepherd's Pie is a meatless take on a classic comfort dish. Swap the meat for mushrooms and quinoa & it all gets smothered in a rich gravy sauce

Course Main Course

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 259kcal

Author Yumna Jawad

Equipment

Ingredients

Potato Crust

2 large russet potatoes peeled and quartered
½ cup non-fat Greek yogurt
3 tablespoons butter

Vegetarian Filling

3 tablespoons olive oil
1 onion medium diced
2 garlic cloves minced
16 ounces mushrooms chopped
2 carrot peeled and diced
1 tablespoon fresh thyme more for serving
2 tablespoons tomato paste
2 tablespoons uncooked quinoa
1 ¼ cup vegetable stock
1 cup frozen peas
1 teaspoon salt

Instructions

Combine potatoes and water in a pot and bring to a boil, heavily season with salt, cook until very tender, strain and place back into the pot. Add yogurt and butter and mash with a potato masher until smooth.
Preheat oven to 400°F.
In a cast iron pan or oven-safe pan, heat the olive oil on medium heat. Cook the onions until golden, about 5-7 minutes. Reduce heat to low, add the garlic, mushrooms, carrots and thyme, and cook until the vegetables soften, about 5 minutes.
Add tomato paste and quinoa, cook until the tomato paste begins to stick to the vegetables. Then add the vegetable stock and peas and stir to combine. Carefully place mashed potatoes on top of the filling.
Place the pie in the oven on the middle rack and bake until the potatoes begin to brown, about 25-30 minutes, then broil for 2-3 minutes until the potatoes become golden. Remove from the oven and let stand for 10 minutes. Sprinkle with fresh herbs before serving.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for a minute or in the oven at 350°F for 5 minutes.

Freezing Instructions: After baking, let the dish cool completely to room temperature and cover it tightly in foil. You can freeze the pie for up to 3 months. You can then cook the pie straight from frozen, keep it covered with the foil and cook for about an hour at 350ºF.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of quinoa, you can use any other grains or any type of flour.
Instead of greek yogurt, you can use sour cream or milk or any other dairy or non-dairy substitute for making mashed potatoes.
You can replace any vegetables that don't excite you ;)

Nutrition