Vegetarian Shepherds Pie Recipe

4.99 from 490 reviews

Vegetarian Shepherds Pie Recipe

Vegetarian Shepherd's Pie made with mushrooms and quinoa, simmered in vegetable broth with fresh thyme and topped with mashed potatoes.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Entree, Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

Potato Crust

2 large russet potatoes peeled and quartered
½ cup non-fat Greek yogurt
3 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon black pepper

Vegetarian Filling

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

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, butter, salt, and pepper, and mash with a potato masher until smooth.
Preheat the oven to 400°F.
In an oven-safe skillet, heat the olive oil on medium heat. Add the onions and cook until golden, about 5-7 minutes. Reduce heat to low, add mushrooms, carrots, garlic, and thyme, and cook until the vegetables soften, about 10 minutes.
Add quinoa, tomato paste, and salt, cook until the tomato paste begins to stick to the vegetables, 3 more minutes. Then add the vegetable broth and peas and stir to combine. Carefully place mashed potatoes on top of the filling and spread into an even layer.
Place the pie in the oven 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 chopped parsley and serve.

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, then cover it tightly with foil. You can freeze the pie for up to 3 months and cook it straight from frozen, keeping it covered with the foil and cooking for an hour at 350ºF. If you're freezing it, I would recommend baking the shepherd's pie in a casserole dish.

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

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