Vegetarian Shepherd’s Pie with Carrots and Mushrooms

This Shepherd's Pie is vegetarian comfort food at its best. Carrots, mushrooms, peas, and green beans bathed in a creamy sauce and topped with cheesy mashed potatoes make a diner's delight!

  • Prep time: 45 minutes
  • Cook time: 30 minutes
  • Yield: 6 to 8 servings

Ingredients

For the filling:

  • 1/4 cup + 2  tablespoons all-purpose flour
  • 4 tablespoons (1/2 stick) soft, unsalted butter
  • 3 1/2 cups low-salt vegetable stock or water
  • 1 cup white wine
  • 8 ounces baby carrots (about 2 cups)
  • 8 ounces cremini or button mushrooms, halved, or quartered if large (about 2 cups)
  • 4 stalks celery, cut into 1-inch lengths (about 2 cups)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces green beans, cut into 2-inch lengths (about 2 cups)
  • 1 cup frozen pearl onions
  • 1 1/2 cups frozen peas
  • 1/2 cup whole milk or cream (optional)

For the topping:

  • 2 1/2 to 3 pounds Yukon gold potatoes (about 4 very large potatoes), peeled and cut into 2-inch pieces
  • 2 1/2 teaspoons salt
  • 1 cup milk
  • 3 tablespoons unsalted butter, cut into 2 or three pieces
  • 1/8 teaspoon ground black pepper
  • 2 1/3 cups grated sharp cheddar
  • 1/2 bunch scallions, finely chopped
  • 1/2 cup chopped fresh parsley

Special equipment:

  • 9x13 baking dish, or a 3-quart shallow baking dish

Method

1 Make the buerre manié: In a small bowl, stir the butter and flour together until blended and set aside.

Shepherd’s Pie with Mushrooms -- spoon in bowl with creamy paste known as beurre manié

2 Cook the vegetables: In a large pot, bring the stock and wine to a simmer. Add the carrots, mushrooms, celery, bay leaf, salt, and pepper. Cook at a low boil for 15 minutes. Add the green beans to the pot and cook for 5 minutes longer, or until the vegetables are tender.

3 Assemble the filling: With a slotted spoon, transfer the celery, carrots, green beans, and mushrooms to the baking dish, blotting each spoonful on a folded paper towel to drain excess liquid. Leave the broth in the pan.

Distribute the frozen onions and frozen peas over the vegetables in the baking dish. Remove the bay leaf.

Vegetarian Shepherd’s Pie Recipe -- white casserole dish filled with carrots, peas, onions, mushrooms

4 Make the sauce. Bring the reserved broth in the pot to a boil over medium heat. Stir in the beurre manié. Simmer the sauce, whisking often, until it has thickened. The beurre manié will look clumpy at first but will quickly smooth out as the butter melts into the sauce.

If you would like a richer sauce, stir in the optional milk or cream. Taste and add more salt and pepper, if you like.

Easy Vegetarian Shepherd’s Pie-sauce pan with liquid, flour and butter and whiskHow to Make Shepherd’s Pie Vegetarian -- sauce pan with cream sauce and a spoon

5 Combine the sauce and vegetables: Pour the sauce over the vegetables in the baking dish. Stir gently to coat and set aside while you finish the topping.

Vegetarian Shepherd’s Pie Recipe -- white casserole dish filled with carrots, peas, onions, mushrooms and cream sauce

6 Heat the oven: Adjust the oven rack to the middle position and preheat the oven to 400°F.

7 Cook the potatoes: In a large pot, cover the potatoes with cold water and add 2 teaspoons of salt. Bring to a boil over high heat. When the water boils, adjust the heat to a simmer.

Simmer the potatoes for 12 to 14 minutes, or until tender when pierced with the tip of a knife. Drain the potatoes in a colander. Return the potatoes to the pot and set it over medium heat.

8 Mash the potatoes: Stir the potatoes constantly for about 1 minute, or until the liquid in the pot evaporates and the potatoes look dry. Push them to one side of the pot and pour 1/2 cup of the milk into the empty space. Cook until the milk is hot, then add the butter pieces. (Hot milk makes the mashed potatoes fluffier.)

Mash the potatoes, milk, and butter with a potato masher. Gradually add enough additional milk to achieve a creamy consistency. Beat with a whisk to lighten the potatoes and smooth them out.

Easy Vegetarian Cottage Pie - silver pot with cut up cooked potatoesHow to Make Cottage Pie - silver pot, potato masher, making mashed potatoes

9 Finish the potatoes: Add the remaining 1/2 teaspoon salt and the pepper. Stir in 2 cups of the cheese, scallions, and parsley. Taste and add more salt and pepper, if you like.

Easy Vegetarian Cottage Pie -- silver pot with mashed potatoes, cheese and chopped scallions

10 Top and bake the pie: Spoon the potatoes over the vegetables in the baking dish. Use a fork to make swirls in the potatoes to create peaks and valleys. Sprinkle the top with the remaining 1/3 cup grated cheese.

How to Make Cottage Pie -- White casserole dish with cheesy mashed potatoes on top

11 Bake: Bake for 30 minutes, or until the filling bubbles and the potatoes are golden. Let rest for 10 minutes and serve.

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Comments

  • Courtney S.

    I made this for dinner the other week and both my kids and meat-loving husband gobbled it up. Super simple and the mashed potatoes are SO GOOD.

  • Christopher

    I’ve made basically this in the past. In the vein of the debate over “cottage pie” vs “shepherds pie”, I like to call this one “foragers pie”.