Vegetarian Shepherds Pie

By Sally Cameron on March 26, 2012

gluten-free, the daniel plan, vegan, vegetables, vegetarian,


Vegetarian Shepherds Pie|

Packed with vegetables and beans, then topped with creamy mashed potatoes, don’t tell the carnivores in your family this is meatless. They won’t miss the meat. Serve it as a comforting, casserole-style main dish for dinner or as a side dish to roast chicken.

Vegetarian Shepherds Pie

Traditionally, shepherd’s pie is made with a filling of lamb. My vegetarian shepherds pie version replaces the lamb with colorful, healthy vegetables – onion, carrots, celery, tomatoes, green beans, corn, peas, and both red and white kidney beans. The vegetable filling is then topped with creamy mashed potatoes.

Ricing potaotes|

Of Potatoes, Dairy (or not) and Prep Work

For mashed potatoes I choose Yukon Gold’s, not russets. And for fluffy textured potatoes, I use a tool called a ricer. For the creamy part, stir in sour cream or plain Greek yogurt (more tang), then add a little butter.

Another option for topping your Shepherds Pies, use whipped sweet potatoes instead of gold potatoes. They are a healthier option and beautiful color, not to mention nutritious. Basic recipe is here.

For a vegan version, use vegan sour cream by Follow Your Heart products and Earth Balance buttery vegan sticks in the mashed potatoes. I started using these products while cooking for dairy-free clients and loved the results.  The taste is wonderful with a nice tang from the sour cream. You’ll never know its not regular dairy.

Of course regular dairy works fine. Do what works for you.

Vegetarian Shepherds Pie|

Knife Skills and Organization

There’s a bit of prep work for the vegetables which gives you a chance to practice your knife skills. Assemble all of your prepped vegetables and ingredients in little bowls. I like to put mine on a half-sheet tray before I start cooking the filling. Try it. You”ll be more organized.

Cook the Filling

Sauté the vegetables together, stir in the beans, then spoon the filling into individual or one large casserole dish.  Spoon on or pipe the potatoes over the top. I pipe my potatoes for nice presentation, but you can simply spoon the potatoes on a swirl for a nice look

Vegetarian Shepherds Pie|

Bake and Serve

To serve, bake the dishes in the oven until the filling is hot. A few minutes under the broiler will brown the tops but be careful not to burn the potatoes. If you’d like, gently brush with a little olive oil, melted Earth Balance or butter mixed with a little granulated garlic for extra flavor before browning.

A note on dishes – I like to make individual Shepherd’s Pies. For a main dish serving size, use 10 ounce ramekins. For a side dish try the 6 ounce size. You can also use a variety of mini casseroles. It’s fun for everyone to get their own little dish.


Leave a Comment
Madonna | March 27, 2012 at 10:20 am

This looks delicious. I don’t mean to gush, but I love the prep/organization. Your recipes are great to scale up or down, simple yet complex in flavor. Just yum. I am liking the measures also. I saw a recipe yesterday on another site that called for two and half eggs – how funny is that?

    Sally | March 27, 2012 at 10:43 am

    Two and a half eggs? How funny is that. I can’t imagine listing that in a recipe! When you find those half eggs, let me know.If you make this please report back on how it came out.

Ambika | March 27, 2012 at 8:21 pm

WOW! Love this recipe and the potatoes on the top look so perfect!!

katie | March 28, 2012 at 5:58 am

Oh I love this fun twist on a traditional shepherd’s pie. I think I need to try this soon!

Chung-Ah | Damn Delicious | April 6, 2012 at 12:01 am

Shepherd’s pie is one of my favorite dishes in the world. I usually use ground beef but I love your vegetarian option. And I also love that you piped on the mashed potatoes – it makes it so much prettier!

Janice | October 2, 2012 at 4:47 pm

It’s nice to see a Shepherd’s Pie recipe without the meat while using tasty vegetables. I’ll be making this very soon!

Sue | October 18, 2012 at 12:06 pm

Beautiful pictures..seems like a great recipe! I am making it this minute!
I printed out the recipe and there is not a reference as when to add the peas and corn…do they go in when the green beans go in, or after that, along with the tinned beans?

    Sally | October 18, 2012 at 5:56 pm

    Sue, you can add them after you cook the onions and garlic. Take a look at the refreshed recipe. It should be more clear now. Thank you for commenting. Please let me know how you enjoy them and how the recipe worked for you.

Rebecca Braun | May 15, 2013 at 9:47 pm

I can’t wait to try this!

Kari | October 10, 2013 at 6:10 pm

is “sweet paprika” the same as regular paprika?

    Sally | October 10, 2013 at 9:09 pm

    Yes Kari, it is regular paprika. Sometimes you will see regular or “sweet” paprika versus hot or spicy paprika. Sorry for the confusion. My favorite is smoked paprika! Great flavor.

daisy | November 17, 2013 at 9:15 am

Can the left overs be frozen? If so, would I need to defrost fully before putting it in the microwave?
This looks so yummy

    Sally | November 17, 2013 at 9:27 am

    Hi Daisy. Yes, I have frozen them before, and yes, they should be fully thawed for best heating. The safest way to thaw is overnight in the refrigerator. It may take 18-24 hours for a full thaw, then heat in the oven, covered with foil, at 350 until hot in the center. Use a digital thermometer and heat to 165 degrees. You will get better results in the oven than in a microwave. Hope that helps!

daisy | November 17, 2013 at 9:27 am

or how long will it keep in the fridge?

    Sally | November 17, 2013 at 12:12 pm

    4 days!

misty | January 7, 2016 at 3:39 pm

this is so good. I have made it at least twice and am making it for dinner tonight! I find that the filling is so yummy it would be amazing topped on a baked potato!

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