Vegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!
Vegetarian Shepherd’s Pie! ♡ Ay yay yaaaay. This is good.
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.
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).
That being said, if you want this to be a completely vegan shepherd’s pie, just use olive oil instead of butter and maybe a splash of non-dairy milk in your potatoes and you will be golden. And if you’re gluten-free? I have a hack for you involving mashed potatoes – check the FAQs.
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.