Vegetarian Shepherds Pie

This unique vegetarian shepherds pie is made with plant-based ‘beef’ and topped with a root vegetable mash. Same tastes and textures as a classic beef shepherds pie  – and just as delicious.  (You can, of course, use regular ground beef if you’re not a vegetarian).

Some vegetarian shepherds pies use mushrooms or lentils instead of the meat. This one mirrors the more traditional beef shepherds pie. Except we’re using a combo of mashed root vegetables instead just mashed potatoes.

Technically, the recipe should be called vegetarian cottage pie since it’s made with beef (ok, a beef alternative). Traditional Irish shepherds pie is made with lamb. 

But these days, shepherds pie simply refers to a layer of ground meat and vegetables, topped with fluffy mashed potatoes and baked in the oven. 

Key ingredients – the building blocks

Making vegetarian shepherds pie – in fact any shepherds pie –  is pretty easy. Yes, there are more than just a few ingredients and it takes about one hour to make (unless you use a shortcut). When you break it down, though, you need to tackle just 3 simple steps. *Make the root vegetable mash topping layer. *Make the filling layer. *Assemble and bake.

Here are the building blocks. 

Plant-based ‘beef’

• We used Impossible Burger which tastes and acts almost exactly like ground beef. Another good brand is Beyond Beef. One or the other should be available in most large grocery stores now. 
• Meat eaters won’t be able to tell the difference (especially when mixed with vegetables and gravy). And vegetarians can eat it. Some vegetarians, of course, don’t like the texture of meat, so this dish wouldn’t be for them. The other kook is one of these 🙁
• The nutrition content of the plant-based beef is about the same as regular ground beef. Because it is highly processed, I wouldn’t call it a health food. But it’s certainly not bad for you when eaten once in awhile, just like any meat. 

Vegetables, gravy and seasonings

• Diced carrots, peas, onions and corn are the traditional vegetables in a shepherds pie recipe, if there is such a thing anymore. I used carrots, corn, onions and celeriac as that’s what I had on hand. I also like to add fresh baby spinach for the extra nutrients (and I’m not fond of peas). 
• For the gravy, which is mixed with the ‘meat’, we’re using vegetable broth or bouillon instead of the typical beef broth. I like to combine broth and red wine for extra depth.  Adding a bit of flour and tomato paste is important to keep the shepherds pie from becoming soupy. 
• The seasonings kick up the flavor – garlic, Worcestershire sauce, thyme and rosemary.

Root vegetable mash topping

• You can certainly top the meat and vegetables with a layer of plain mashed potatoes, sprinkled with some Parmesan cheese. This is traditional.
• In this recipe, we’re changing it up a bit to add extra nutrients and a touch of sweetness by mixing regular potatoes and sweet potatoes, parsnips and carrots. Celeriac or turnips would be great too. 
• The root vegetables are mashed together – as in this root vegetable mash – to create the ‘mashed potato’ layer. Delicious and beautiful. 

Since this dish is a combination of potatoes, veggies and meat, I just serve it on its own or with a simple salad or coleslaw. 

Tailor To Your Taste

Consider one or more of these variations or substitutes based on what you like and have on hand. 

• Vegetables
  • Instead of spinach, use 1/2-1 cup frozen peas.
  • Add 1/2 cup cooked lentils
  • Replace the veggies in the recipe with chopped mushrooms, red peppers or whatever else you have around. 
• Broth
  • Vegetable broth does not always have the richness of beef broth, so buy the best one you can find. Based on taste tests, some good choices are Brodo, Zoup, Swanson’s Organic Vegetable Broth and Better Than Bouillon Seasoned Vegetable Base. 
  • Instead of 1 cup of broth, use half broth, half red wine. Or 3/4 cup broth and 1/4 cup wine. 
• For a non-vegetarian version
  • Use beef broth instead of vegetable broth;
  • Substitute the plant-based beef with lean ground beef. 
• Topping layer
  • Feel free to use basic mashed potatoes instead of root vegetable mash. Add Parmesan or cream cheese to the potatoes if you like. 
  • Use your favorite root vegetables for the root vegetable mash such as potatoes, sweet potatoes, celeriac, turnips, carrots and parsnips.
• Serving option
  • Instead of making the shepherds pie in a casserole dish, you can use single portion ramekins. 

Shortcut

• Take a big shortcut by buying real mashed potatoes or using leftovers. This will cut the time almost in half. 
• Another option (not as good, but quick and easy) is to use instant mashed potatoes from a box.

Make ahead vegetarian shepherds pie

• To make up to 2 days ahead
  • Prepare the shepherds pie recipe and refrigerate it. When ready to use, bake for 30 minutes, then broil for 2-3 minutes. 
• To freeze before baking
  • Prepare the full recipe without baking. Freeze, well wrapped in casserole dish, for up to 1 month. Bake from frozen for about an hour at 350F/176C, then broil for a few minutes. 
• To freeze after baking
  • Freeze the fully baked shepherds pie for up to 2 months, well wrapped. Bake from frozen at 350F/176C for about an hour or until heated through, covered with foil.

Other vegetarian comfort foods you might like

• vegetarian bolognese (instant pot or stove top) – this very popular recipe also uses plant-based beef like Beyond Beef or Impossible Burger. 
• easy gnocchi recipe au gratin
• pumpkin risotto recipe (instant pot)
• spinach mac and cheese
• easy gnocchi recipe Indian-style

How to make vegetarian shepherds pie

Saute onions and carrots. Add plant based beef and seasonings. Saute until brown. Stir in flour, then broth, spinach and corn. Cook until mixture is thickened.

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5 from 4 votes

Vegetarian Shepherds Pie

This unique vegetarian shepherds pie is made with plant-based 'beef' and topped with a root vegetable mash. Same tastes and textures as a classic beef shepherds pie  – and just as delicious. 

Prep Time15 mins

Cook Time35 mins

rest time10 mins

Total Time1 hr

Course: Main Course

Cuisine: British, Vegetarian

Servings: 5 -6

1x2x3x

Author: Cheryl, Two Kooks In The Kitchen

Ingredients

Root Vegetable/Potato Mash Topping

• 2 lbs root vegetables, cut into 1 inch/2.5cm cubes, Note 1
• 2 tsp kosher salt (or more to taste)
• 2 tbsp butter
• 4 tbsp Parmesan cheese, divided (optional) (3 for mash; 1 to sprinkle before baking)
• 1 tbsp -2 light cream or milk, optional
• 1/4 cup chopped green onions (optional) (about 3 small)

Filling Layer (in order of use)

• 1 1/2 tbsp oil
• 1 cup chopped onions (about 1/2 a medium onion)
• 1 cup small diced carrots (or half carrots, half other veggie like peppers, celeriac, parsnip, etc)
• 3/4 lb (340g) plant based beef (best brands: Impossible Beef and Beyond Burger)
• 2 tsp chopped garlic (about 2 cloves)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp each, salt and ground pepper
• 2 tbsp flour
• 1 cup vegetable broth (I use 3/4 cup broth, 1/4 cup red wine), Note 2
• 1/2 cup frozen corn niblets
• 2 cups fresh baby spinach, roughly chopped

Instructions

• GET READY: Preheat oven to 400F/204C and place rack in top 1/3 of oven. Spray an 7-8 inch (18-20cm) square pan with oil.
• MAKE POTATO/ROOT VEGETABLE TOPPING:

  °Boil: Place vegetables in a medium pot. Add enough water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower heat to medium and gently boil for about 15 minutes or until soft and easily pierced with a fork.

  °Drain: Drain vegetables in a colander and return to the pot. On medium heat, shake cooked vegetables to evaporate water for 1 minute.

  °Mash: Add butter, green onions and 3 tbsp Parmesan (if using) and 1-2 tbsp milk/cream if you like (not too much milk – you don't want the potatoes soupy). Mash with a fork. Do not use a food processor or immersion blender. Taste and add salt and pepper if needed. Set aside.
• MAKE FILLING LAYER:

  °Heat oil in large skillet to medium high. Add onions and carrots. Saute for 5 minutes, stirring occasionally.

  ° Add plant based beef and chop it up into small pieces with a rubber spatula or wooden spoon. Stir in garlic, rosemary, thyme, salt, pepper, tomato paste. Saute, stirring occasionally, for 4 minutes, until 'beef' is brown.

  °Stir in flour for 2 minutes.

  °Add broth/wine, frozen corn and spinach. Stir to combine well. Let simmer for 3-4 minutes to let the mixture thicken. Taste and adjust seasonings.
• ASSEMBLE AND BAKE/BROIL: Spoon 'beef' filling layer into casserole dish. To with ~3 cups root vegetable mash (you may not need all the mash you made). Fluff topping with fork. Sprinkle on 1 tbsp grated Parmesan if desired.

  °Bake for 15 minutes. Note 3. Turn oven to Broil.

  °Broil for 2-3 minutes until topping is browned. Top with extra green onions if you like.

  °Rest on counter for 10 minutes. Serve.

Notes

1. Root Vegetables – Use two or more of: white potatoes (I like Yukon/yellow potatoes best), sweet potatoes, carrots, parsnips, turnips, rutabaga (swede), celery root (celeriac). For this recipe, I use 1 sweet potato, 1 yellow potato, 1 parsnip and 1 carrot for a total of about 2 lbs (a bit more or less won’t matter). Alternatively, use 3 cups fresh, store-bought or leftover mashed potatoes. 
2. Broth: Good brands for vegetable broth, based on taste tests, are Brodo, Zoup, Swanson’s Organic Vegetable Broth and Better Than Bouillon Seasoned Vegetable Base (mixed with water). If you are not a vegetarian, use beef broth (my favorite is Campbell’s Beef Broth 30% less sodium in a can).
3. Baking: If you made the filling earlier and it is now cooled, add about 10-15 minutes extra time to the baking. 
4. Make Ahead/Freeze: 
   • To make up to 2 days ahead
     • Prepare the shepherds pie recipe and refrigerate it. When ready to use, bake for 30 minutes, then broil for 2-3 minutes. 
   • To freeze before baking
     • Prepare the full recipe without baking. Freeze, well wrapped in casserole dish, for up to 1 month. Bake from frozen for about an hour at 350F/176C, then broil for a few minutes. 
   • To freeze after baking
     • Freeze the fully baked shepherds pie for up to 2 months, well wrapped. Bake from frozen at 350F/176C for about an hour or until heated through, covered with foil.

 

Nutrition values are loose estimates as they depend on the type of root vegetables used and include all the root veg mash (you will likely not need it all). Wine is also not included. 

Nutrition

Nutrition Facts

Vegetarian Shepherds Pie

Amount Per Serving

Calories 394 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 58mg19%

Sodium 1631mg71%

Potassium 1266mg36%

Carbohydrates 49g16%

Fiber 12g50%

Sugar 13g14%

Protein 21g42%

Vitamin A 5835IU117%

Vitamin C 42mg51%

Calcium 164mg16%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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