Shepherd’s Pie season is upon us and this super cozy vegetarian version is running around on the loose in our house. And did you hear me when I said veg only? Honestly, we don’t even need the meat – I promise these vegetables are the yummy kind. comment icon 731 more comments Like, really yummy. Like, sautéed with garlic and onion, sauced up with a sizzle of red wine, coated in a quick gravy, and baked under a layer of creamy mashed potatoes good. Want. Want. Want. This is not a lentil shepherd’s pie, but if you want to add lentils for a little more protein punch, you do you.
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I decided to put Greek yogurt in my potatoes to gain a protein punch while still being creamy-tangy (gah, so good). Can you smell it though? That red wine, garlic, olive oil, rosemary aromatherapy? If you’re really looking ahead, I’ll also say that Shepherd’s Pie is a perfect after-Thanksgiving recipe, because guess what you have a lot of in your fridge after Thanksgiving? Leftover mashed potatoes. This is an amazing way to use up some of those holiday potato leftovers. Important to note that this vegetarian shepherd’s pie is a total comfort food meets real food situation, so it’s going to require pajamas or sweats. A big fluffy sweater would be okay, too. Blanket, slippers, and candle are all optional. But a big appetite will be necessary. I know you can deliver.
When you pull this out of the oven and the sauce is bubbling up around the sides under the lightly-golden-brown potatoes and your whole house smells like a log cabin in the northwoods? This will not be a sad moment for you.
More Vegetarian Comfort Food Recipes
Vegetarian Swedish Meatballs (made with wild rice and mushrooms) Southwest Sweet Potato Tater Tot Hotdish (a spicy twist on the original) Instant Pot Wild Rice Soup (so creamy and ready in an hour)
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This recipe is part of our coziest comfort food recipes page. Check it out! 4.8 from 394 reviews
2 tablespoons olive oil 3 shallots, minced (or some onions and garlic) 16 ounces fresh mushrooms, sliced 6 carrots, peeled and chopped (about 2 cups) 1 sprig of fresh rosemary 1 sprig of fresh thyme 1 dried bay leaf 2 tablespoons tomato paste 2 tablespoons flour 1/2 cup red wine 1–2 cups veggie broth 1 teaspoon salt (more or less to taste) 2 cups frozen peas
Mashed Potatoes:
6 Yukon gold potatoes (about 2 pounds) 1/2 cup full fat Greek yogurt 1/4 cup butter or olive oil salt to taste
