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Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

Shepherd’s pie is something my vegetarian wife never gets to experience, so of course I was on a mission to share the warm, hearty, comforting-on-a-cold-winter-day dish with her.

We found the Tasty recipe fairly spot on, but of course it wouldn’t be here with out some modifications:

  • Halving the recipe was a good portion size for both of us, with leftovers.
  • When making the mashed potatoes, be sure to peel them first!  Also, they should taste good on their own, so butter, butter, salt, and pepper.
  • Boil/steam the carrots and celery first for ~5 minutes to soften them up.
  • Add veggie ground meat, like LightLife Smart Ground Original crumbles (be sure to cook it first as instructed).
  • We used a Cotes de Rhone wine, specifically from Famile Perrin.  It has a good flavor for cooking (fruit with a bit of earth and tannin) and great to drink with it.
  • Grate gruyere cheese over the top as you put it in the oven, and over the “pie” filling before you add the mashed potatoes.

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.