Ingredients
Mashed Potatoes
- 4 medium Gold Potatoes
- 0.5 cup (or more) Milk (I use unsweetened Almond Milk)
- 1 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Tablespoon Nutritional Yeast
Vegetable Filling
- 16 ounces Cremini Mushrooms
- 0.75 cup, diced Onion
- 2, minced Garlic Cloves
- 10 ounces (Carrots, Peas, Green Beans & Corn) Mixed Frozen Vegetables
- 0.75 cup Vegetable Stock
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1.5 teaspoons Corn Starch
Directions
A vegetarian shepherd’s pie with a ton of vegetables and topped with creamy mashed potatoes.
This classic comfort food is easy to make and features one of my favorite side dishes, mashed potatoes.
Shepherd’s pie originated in the United Kingdom and is often found on the menu of a traditional British and Irish restaurant.
Traditionally made with ground meat, I much prefer the vegetarian alternative with mushrooms which are very meaty!
Even if you decide not to make this dish, do yourself a favor and just make the mash. It’s bomb.
This recipe is dairy free and gluten-free since I am using cornstarch as the sauce thickening agent.
You can use any kind of milk you have on hand. I always prefer to use unsweetened almond milk.
Another secret to these mashed potatoes is nutritional yeast. It gives it a somewhat cheesy flavor that is plant-based and absolutely delicious!
As I always recommend to have frozen vegetables on hand, I decided to keep it easy by using a frozen vegetable medley.
Not only does it save time of chopping but frozen vegetables are always very affordable.
For that classic shepherd’s pie filling, use the peas, carrots, green beans and corn vegetable medley.
This vegetarian shepherd’s pie is vegan friendly when using non-dairy milk.
Steps
1 Done | Prep Your VegetablesWash and chop the mushrooms. Peel and finely dice half of an onion. You want about 3/4 cup diced onion. Peel and mince 2 large garlic cloves. Pour the frozen vegetables into a bowl or plate and allow them to thaw a bit. |
2 Done | Make Mashed PotatoesFirst, preheat your oven to 425°F. Fill up a large pot with water about 2/3 full and bring to a boil. Wash and peel 4 medium sized gold potatoes and chop into large chunks. Boil the potatoes uncovered until they are fork tender, about 10-15 minutes. Drain the potatoes and either add them back to the empty and dry pot or a large bowl. Mash the potatoes with a potato masher or a cocktail muddler (like me) until all of the large chunks have disappeared. Next, add 1/3 cup of milk and mix well. Season the potatoes with salt, black pepper and nutritional yeast. Stir well then add the rest of the milk and mix again. Grab a spoon and give the mashed potatoes a taste. Adjust seasoning, if needed. Set aside. |
3 Done | Make The Vegetable FillingHeat a large skillet on medium-high heat and add 2 tablespoons of olive oil. Add the chopped mushrooms and stir and cook for about 5 minutes or until the have shrunken in size and are browned. Next, add the diced onion and sauté for a couple of minutes. Lower the heat to medium-low then add the minced garlic, stir and cook for only about 1 minute. Add the frozen/thawed vegetables. Stir to combine then add the vegetable stock and season with salt and pepper. Grab a spoon and give it a taste. If seasoning needs to be adjusted do so now. Lastly, add the corn starch and stir well to combine. The corn starch will help thicken the sauce while in the oven. Turn off the heat. If your skillet is not oven safe, transfer the vegetables to a baking dish. |
4 Done | Top The Vegetables With The Mashed PotatoesStir the mashed potatoes once more time and add another splash of milk if it looks a bit dry. 1/4 cup milk should do the trick. Mix well then top the vegetables with the mashed potatoes. Using a spoon, make some indents or any kind of decorative pattern. |
5 Done | BakeBake the shepherd's pie in your preheated 425°F oven for 15-25 minutes or until the sauce is bubbling on the sides and the top is lightly golden. Allow to cool for a couple of minutes before serving. |
14 Comments Hide Comments
Oh Joni – this is a great simple, hearty, vegetarian shepherd’s pie! Packed full of healthy vegetables – thank you 🙂
Will try it !!
SO many amazing veggies – my kids would actually totally eat this up! Thanks!
Love the concentrated flavor the creminis add, delicious dinner!
I’m totally down for this vegetarian version!
I’m with you, gotta keep the frozen veggies on hand, so convenient and the price is right!
Looks amazing! Love that it’s stuffed with all the veggies.
This is an absolute favourite in our house, gorgeous filling cold weather food! The children love it too and great to get extra veggie in too.
I love Sheppard’s Pie but am trying to eat less meat. This looks so hearty I really think I could go meatless with this recipe. I am trying to eat more plant-based so this recipe will be a great start. Thanks!
This looks so hearty and satisfying and I love your shortcuts like using frozen veggies!
Looks delicious! Definitely comfort food. 🙂
Love this! Delicious, comforting, easy to make and full of veggies!
Veggie packed shepherds pie looks AMAZING! I am definitely making this with our leftover mashed potatoes after Thanksgiving. Yum!
Yeah, I’ve been looking for a warm and cozy comfort food dish to make that is fairly easy for the weekend and this is the one!
Oh yum, I’m always looking for more ways to get veggies in, especially during the holiday months with so many treats! I definitely know what my next meatless meal is going to be!