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Vegetarian Shepherd’s Pie

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h


  • 2 Russet potatoes
  • 2 Carrots
  • 2 Stalks celery
  • 1/2 Yellow or red onion
  • 2 Cloves garlic, minced
  • 1 1/2 tsp. Tomato paste
  • 1/8 c Red wine
  • 1 c Vegetable broth
  • 1/2 tsp. Dried sage, 1 tsp if fresh
  • 1/2 tsp. Dried thyme, 1 tsp if fresh
  • 1/2 tbsp. Flour
  • 2 tbsp. Butter, as needed
  • 2 tbsp. Milk
  • 2 tbsp. Gruyère, freshly grated


  1. Peel, chop (1/2" chunks will cook faster), and boil the potatoes for 10-15 minutes until soft.
  2. While the potatoes are boiling, chop the carrots, celery, and onion. Steam the carrots and celery for around 5 minutes.
  3. Sauté softened carrots, celery, onion, and garlic in olive oil for a few minutes. Season with salt and pepper.
  4. Stir in the tomato paste, flour, thyme, and sage.
  5. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to reduce and thicken.
  6. Mash the potatoes and add the milk and butter. Add more butter if needed until smooth. Season with salt and pepper to taste.
  7. Ladle the veggie filling into a baking dish (we use 2 3 1/2" diameter Corningware dishes). If you're adding gruyere, grate some over the filling, enough to cover. Spread the mashed potatoes over top. Tip: the rougher the surface, the crispier it will turn out.
  8. Grate more gruyere over the mashed potatoes.
  9. Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.