How to Make Vegetarian Shepherd’s Pie

Shepherd's pie isn't just for meat lovers! Try this vegetarian version made with mushrooms and protein crumbles.

Vegetarian shepherd's pie. Potatoes, lentils and seasonal garden vegetables casserole. Autumn vegetarian lunchPhoto: Shutterstock/Kiian Oksana

For most of us, a good shepherd’s pie recipe is hard to be beat. Tender meat and veggies mingle in a tasty gravy and the whole dish is topped with a crown of golden mashed potatoes. But if you’ve cut meat out of your diet (or have someone in the family who has) it’s hard to find a vegetarian-friendly replacement that can match the hearty flavor. Luckily, we have the solution. Follow along to learn how to make vegetarian shepherd’s pie.

How to Make Vegetarian Shepherd’s Pie

Ingredients

6 garlic cloves

1/4 teaspoon olive oil

1-1/2 pounds medium potatoes, peeled and cubed (we like Russets or Yukon Gold)

3 tablespoons vegetable broth

1/4 teaspoon salt

1/8 teaspoon pepper

Filling:

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

1 pound sliced baby portobello mushrooms (other mushrooms work too! They give the dish ‘meatiness’)

8 ounces frozen vegetarian meat crumbles (find them near the produce section)

2 medium carrots, sliced

2 celery ribs, chopped

3/4 cup vegetable broth, divided

2 tablespoons minced fresh rosemary (2 tsp. dried rosemary, crushed works too)

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons all-purpose flour

1 cup frozen peas

Directions

Step 1: Roast the garlic

Place the garlic cloves on a piece of aluminum foil, then drizzle with oil and wrap tightly. Bake in a 425°F oven for 15 to 20 minutes, then remove from the oven and cool slightly. Worried about having too much garlic? Don’t fret. When you roast garlic, the flavor becomes more sweet and mellow—making it the perfect addition to your veggie dish.

Step 2: Cook the potatoes

Next, place the potatoes in Dutch oven (or other large pot) and cover with water. Bring it to a boil, then cover the dish and let it simmer until the potatoes are fork-tender. Drain, then grab a potato masher—a fork works in a pinch—and mash potatoes until smooth. Season with broth, salt and pepper. Now add the softened garlic into the potatoes and stir to combine.

Test kitchen tip: Leftover or store-bought mashed potatoes works well here, too.

Step 3: Prepare the filling

In a large skillet, saute the chopped onion in oil over medium heat until tender. Next, add your minced garlic and cook until fragrant (it will smell delicious!). Add mushrooms, meat crumbles, carrots and celery and cook for about 5 minutes. Add in 1/2 cup broth and seasonings. Simmer over low heat for 10 minutes.

Combine flour and remaining broth in a large bowl (you’re making a slurry to help thicken the filling). Stir this mixture into the pan and bring to a boil. Cook a few minutes more or until sauce thickens. Lastly, stir in the peas.

Step 4: Assemble it

Transfer veggie mixture to a 8×8-inch baking dish coated with cooking spray. Top with potato mixture. Bake in a 350°F oven for 30 to 35 minutes or until heated through.

Step 5: Dig in!

Reap the benefits of your hard work!

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When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.