Vegetarian Shepherd’s Pie Recipe

A meatless version of a classic British/Irish dish. The rich mushroom gravy with vegetables is topped with fluffy mashed potatoes and baked.

Vegetarian Shepherd’s Pie Recipe


  • 1/4 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • 1 celery stalk chopped
  • 5 medium carrots chopped
  • 1/2 teaspoon fresh thyme
  • 12 oz. mushrooms washed and sliced
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1.25 cups vegetable stock
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 2.5 cups mashed potatoes
Vegetarian Shepherd’s Pie Recipe


  1. Butter a 2qt baking dish. Place on large baking sheet (this prevents the dish from overflowing onto your oven bottom).
  2. Heat up olive oil in large skillet. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often. Season with salt and pepper.
  3. Add fresh thyme, sliced mushrooms and garlic and saute until fragrant.
  4. In a measuring cup, whisk together vegetable stock and cornstarch. Add tomato sauce and Worcestershire sauce and whisk. Add mixture to vegetables in skillet. Bring to boil, let simmer until thickens.
  5. Pour mixture into prepared baking dish. Add 1 cup frozen peas and stir in.
  6. Top with mashed potatoes, spreading them evenly.
  7. Bake at 375 degrees F for 15 minutes, or until bubbly at the edge.
  8. Let cook for 10 minutes before serving.

Recipe Notes
I use my Instant Pot Mashed Potatoes recipe for the best mashed potatoes.
For a low-carb version, use my Mashed Cauliflower instead of the potatoes.

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