Vegetarian Shepherd’s Pie

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 ground 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 shepherd’s pie – in fact any shepherd’s pie recipe –  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 3 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. Here is a Harvard Public Health article answering the question: can plant based meat alternatives can be considered part of a healthy and sustainable diet?

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 veggie 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 to include root vegetables. It’s a great way 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. For the regular potatoes, prefer Yukon gold or yellow potatoes, but Russet potatoes will also work.
• 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. And maybe a nice glass of red wine 🙂

Tailor To Your Taste

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

• 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. 

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.
• Store leftovers
  • In an airtight container in the fridge for up to 3-4 days.

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