This cozy Vegetable Shepherd’s Pie is hearty, healthy comfort food that will satisfy everyone!
Vegetarian | Vegan | Gluten Free Options
Once the holidays are behind me, I yearn to get back to healthier eating. But with winter being…well, winter, I crave comfort food. The thing is, we all tend to associate the term, “comfort food” with heavy, greasy and unwholesome foods.
That’s what makes me feel passionate about getting into the kitchen and working to change that perception. This shepherd’s pie, traditionally made with meat, is full of veggies like earthy mushrooms, sweet peas and carrots, and bites of pearl onions. It’s all topped with creamy mashed potatoes that get a bit toasty with a couple of minutes under the broiler. One taste and you won’t believe how richly satisfying this dish is.
To be honest, even I was surprised by just how delicious this turned out. Between the saucy, deeply flavored veggies and the creamy mashed potatoes…it was so much more than I expected.
I’ve never made mashed potatoes without butter before. These, with extra virgin olive oil and flax milk, were amazing! No, really. They were amazing. I’m going to be making my mashed potatoes this way all the time now!
Vegetable Shepherd's Pie
Ingredients
Mashed Potatoes
- 4 large russet potatoes about 2.5 pounds, peeled
- 1/4 cup extra virgin olive oil
- 1 - 1 1/4 cup milk of your choice I like to use flax milk in this
- salt and pepper to taste
Filling
- 3 tablespoons olive oil
- 1/2 medium onion diced
- 3 stalks celery sliced
- 4-5 medium carrots diced
- 1 bay leaf
- 16 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour see notes to make this gluten-free
- 2 tablespoons tomato paste
- 2 teaspoons soy sauce or use gluten-free tamari
- 1 cup dry red wine
- 14 ounces frozen pearl onions
- 1 cup vegetable broth
- 16 ounces frozen peas
- salt and pepper to taste
Instructions
- Start by making your mashed potatoes. In a large pot over high heat, add the potatoes and bring them to a boil. Reduce to a lively simmer and cook until the potatoes are fork tender. Drain and add the olive oil, milk, salt and pepper. Mash the potatoes until smooth. Set aside.
- Preheat your oven to 350 degrees F. In a low, oven-safe pot, warm the olive oil over medium heat. Add the onions, celery, carrots and bay leaf. Cook until the onions become a bit translucent. Add the mushrooms and cook just until they begin to brown at the edges and the carrots have become tender. Add the garlic and thyme leaves and cook for just a minute. Add the flour and stir to combine. Add the tomato paste, soy sauce or tamari. Cook for just a few seconds then add the wine and the pearl onions. Continue cooking until the wine is mostly evaporated. Add the vegetable broth. Stir to combine. If you think you may need more broth, go ahead and add up to a half cup or so more. Add the peas. Bring the pot back to a simmer and continue to cook for 3 to 5 minutes. Add just a pinch of salt and some black pepper.
- Spread the mashed potatoes on top of the filling, making some swirls (they get browned and toasty in the oven) and drizzle just a smidge of olive oil over the top.
- Bake for 20 to 25 minutes. To really get a nice golden top, switch the oven to broil and raise the rack. Broil for just a couple of minutes…keep your eye on it, the broiler works super fast!
Notes
- Substitute the 2 tablespoons of all-purpose flour with either 2 teaspoons of cornstarch or 2 teaspoons or arrowroot. Be sure to create a slurry with the cornstarch or arrowroot with equal parts vegetable broth or water before adding it to the hot dish to prevent clumping.
- Substitute the soy sauce with gluten-free tamari. Be sure your tamari is labeled gluten-free.
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This was dang good! I’ve been disappointed with so many vegan Irish-ish meals I’ve made in past years for St. Patrick’s Day, but this was absolutely delish. I never thought I could enjoy mashed potatoes without butter! Mind blown.
Oh, Lena! I’m thrilled to hear this! I have to tell you honestly, I didn’t expect to love mashed potatoes without butter…and I used to use A LOT of it, but these are super tasty. Thanks for your kind words…you made my whole day! :)
Sooooooo gooood! This is the comfort food I was looking for! Thank you 😊
Oh! I’m so happy to hear that, Charlotte! Now I’m craving this!
This looks amazing! Could you tell me what pot you used or the size of the pot?
Thanks so much, Tianna! I love the braiser pictured above. I use it all the time. It’s a cuisinart 4-quart enameled cast iron braiser pan. It’s about 12.5 inches wide. I tried to find a link for you, but I’m not finding it. It may have been discontinued.
Wow! Made this for a dinner party with friends last night and everyone loved it! We had a mix of non veg and veg people and it was loved by all. I’m sending links to the recipe to them right now. Thanks!
That’s the best compliment, Karly! I love it when people find vegan or vegetarian dishes so satisfying and delicious! I really appreciate you sharing the recipe and taking the time to rate it and comment. :)
This is a gorgeous Vegetable Shepard’s Pie! I’m smiling because I just made one last night. Although, I did add butter to the mashers. ;) I’ve gone mostly plant-based but I’m still having a hard time giving up a few things like occasional butter. And I do love salmon. So I’m sort of 70/30 plant-based. Getting there! Wishing you the most delicious and healthy new year Caroline! xoxo Karista
Thanks so much, Karista! Great minds…right? That’s awesome that you are going more plant-based! I totally get the love for butter. I’m just recently trying to not use it as much and have been experimenting with using more olive and avocado oils. Sometimes I’m so pleasantly surprised by the results…these mashed potatoes were one of those times. So great to hear from you…happy new year! xo