This Vegetarian Shepherd’s Pie is cozy, healthy, and super flavorful. With tender veggies, a rich gravy-like sauce, and a generous layer of mashed potatoes baked right on top, this is the best kind of meatless comfort food.

Deep skillet with a vegetarian Shepherd's pie partially served.

Real talk: my family loves this cozy shepherd’s pie — omnivores and vegetarians alike — and I’m willing to bet yours will, too. This is a deliciously meatless take on a classic comfort food that normally features ground beef or lamb.

Our version is made with meatless crumbles and tons of veggies for texture, a delectable gravy-like sauce, and a thick upper crust of mashed potatoes. Put it all together, and you have a super satisfying one-pot meal that everyone can love.

What is a traditional shepherd’s pie?

Shepherd’s pie is a classic British meal, traditionally made with mutton or lamb, a vegetable medley, and a mashed potato topping, all baked to cozy perfection. Thinking back to the blissful year I spent studying at the London School of Economics, I can fondly recall seeing it on the menu in nearly every pub.

Ingredient & Substitution Notes

Ingredients in prep bowls.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Whole carrots.
  • Sliced mushrooms. Cremini, or baby Bellas, are my first choice, but any variety works.
  • Yellow onion. Sweet onion or shallot would also work well.
  • Mashed potatoes.
  • Crumbled meat substitute. See suggestions below.
  • Fresh rosemary and parsley. Substitute dried in a pinch. Thyme also pairs well with these flavors.
  • Tomato paste.
  • All-purpose flour. For thickening the sauce. Simply omit or use a gluten-free flour to keep the dish gluten-free. (Potatoes are a starchy vegetable and gluten-free!)
  • Worcestershire sauce.
  • Red wine.
  • Vegetable broth or stock.
  • Frozen peas.
  • Garlic. Ideally fresh minced.
  • Olive oil.

Can you make shepherd’s pie with meatless crumbles?

I don’t use many processed “meatless” versions of traditional meat products, preferring to just use veggies, nuts, or other ingredients. In the case of shepherd’s pie, however, we all felt that the texture with faux meat crumbles was so perfect that it’s worth it. I’ve made this with both Lightlife and Gardein brand crumbles; both worked perfectly.

What kind of mashed potatoes to use for shepherd’s pie?

Short answer: any you like! Of course you can make them from scratch — I love mashed potatoes in the Instant Pot — but boxed mashed potatoes work great for this recipe, too, and do save valuable time. I admit I’m not always in the mood to boil, drain, and mash!

Pro Tip

Using leftover mashed potatoes? Be sure to warm them on the stove or in the microwave before attempting to spread them out across the top of the shepherd’s pie. Cold mashed potatoes don’t spread very well!

How To Make a Meatless Shepherd’s Pie

This might seem a bit involved, but it’s actually pretty simple once you get going. This is a quick overview with visuals; find more details in the print-friendly recipe card below.

  1. Sauté the veggies. Begin with the carrots and onion so they have a chance to soften, then add the mushrooms, meat crumbles, and herbs.
  2. Cook everything down until tender and well-browned.
  3. Make the sauce. The combination of tomato paste, red wine, and Worcestershire yields the absolute most enticing flavor.
  4. Stir in peas. No need to defrost those bad boys first — straight in they go.
  5. Dollop mashed potatoes on top.
  6. Spread potatoes into a nice, even layer.

Then you’ll want to pop the whole skillet into the oven to bake. After just about 15 minutes at 350ÂşF, the filling will be hot and bubbling. Add another 1-2 minutes under the broiler to get a few nice browned spots on the mashed potatoes.

Finished vegetarian shepherd's pie.

And then all that’s left is to dig in! Scoop heaping spoonfuls into bowls or small plates, and let everyone ooh and aah as they take their first bites.

Vegetarian shepherd’s pie is the ultimate comfort food for everyone!

Close up of vegetarian shepherd's pie with a serving scooped out of the pan.

Expert Tips and Tricks

Can I make this ahead?

Yes! You can fully prep this shepherd’s pie — right up to spreading the mashed potatoes on top — the night before or the morning of the day you want to eat. Store it covered in the fridge, then bake for 25-30 minutes.

What is the difference between shepherd’s pie and cottage pie?

The main difference is that a traditional cottage pie uses ground beef, whereas shepherd’s pie contains ground lamb. Both are then cooked with vegetables and gravy and baked under a layer of mashed potatoes. In the US, you might commonly find recipes with both names made with ground beef, but the beef vs. lamb distinction is more often adhered to in the UK, Australia, and New Zealand.

Since this version is vegetarian, I suppose you could call it a meatless shepherd’s pie or a meatless cottage pie and be equally correct. 🙂

Small bowl with a serving of vegetarian shepherd's pie.

Storage & Reheating

Like many cozy casseroles, this shepherd’s pie is really flexible and great to reheat as needed.

  • To Store Leftovers: This makes a fairly large dish, so you can feed a crowd or enjoy the extra throughout the week. It keeps well tightly-covered in the fridge for at least 4 days and is easy to reheat in the microwave.
  • To Freeze the Full Dish: If planning to freeze, transfer the vegetable mixture to a metal or foil baking dish, add the mashed potato topping, and bake as directed. Let it cool all the way to room temperature, wrap tightly with foil, and freeze for up to 4 months. The shepherd’s pie can be baked straight from the freezer to reheat — it will take at least 50-60 minutes at 350ÂşF. Individual portions can be frozen the same way.

Related Recipes

If you enjoy cozy yet hearty vegetarian mains, try this vegetarian pot pie with fennel and potatoes, Tuscan chickpea stew, or Tuscan white bean skillet next!

If you try this Vegetarian Shepherd’s Pie recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

5 from 20 votes

Vegetarian Shepherd’s Pie

With tender veggies, a rich gravy-like sauce, and a generous layer of mashed potatoes on top, this is the best kind of meatless comfort food.

Ingredients

  • 5-6 cups mashed potatoes
  • 1 Tablespoon olive oil
  • 1/2 medium yellow onion chopped
  • 5 medium whole carrots peeled and chopped
  • 8 ounces mushrooms sliced
  • 2 cups crumbled meat substitute
  • 2 cloves garlic minced
  • 1-2 Tablespoons chopped fresh rosemary
  • 2 Tablespoons tomato paste
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup red wine
  • 1 and 1/2 cups vegetable broth
  • salt and black pepper
  • 1 and 1/2 cups frozen peas
  • 1-2 teaspoons chopped fresh parsley

Instructions

  • Preheat oven to 350 degrees F. Prep mashed potatoes, if needed.
    5-6 cups mashed potatoes
  • Warm olive oil in a deep oven-safe skillet over medium-high heat. Add onion and carrots. Cook 2-3 minutes, until beginning to soften. Add mushrooms, faux meat crumbles, garlic, and rosemary. Stir well and cook 5-6 minutes, stirring often.
    1 Tablespoon olive oil, 1/2 medium yellow onion, 5 medium whole carrots, 8 ounces mushrooms, 2 cups crumbled meat substitute, 2 cloves garlic, 1-2 Tablespoons chopped fresh rosemary
  • Stir in tomato paste, flour, and Worcestershire sauce, followed by red wine. Cook 1-2 minutes, then slowly add the broth, stirring and scraping the bottom of the pan. Reduce heat to medium-low and simmer 3-4 minutes, until the sauce is slightly thickened. Season with salt and pepper to taste. (I add 1 teaspoon salt and 1/8 teaspoon pepper.)
    2 Tablespoons tomato paste, 2 Tablespoons all-purpose flour, 2 teaspoons Worcestershire sauce, 1/2 cup red wine, 1 and 1/2 cups vegetable broth, salt and black pepper
  • Remove from heat, stir in peas and parsley, and spread the mixture out evenly across the bottom of the skillet.
    1 and 1/2 cups frozen peas, 1-2 teaspoons chopped fresh parsley
  • Scoop the warm mashed potatoes into dollops on top of the veggie mixture, and use a spatula to spread them into a roughly even layer. Bake for 15 minutes, then set the oven to broil for 1-2 minutes to brown the top. Remove and dig in.

Notes

  • Mashed potatoes. You can use any mashed potatoes you like for this recipe — leftovers, homemade, or from a box! Just be sure they are warm before trying to spread them out on top.
  • Make ahead. You can fully prep this shepherd’s pie — right up to spreading the mashed potatoes on top — the night before or the morning of the day you want to eat. Store it covered in the fridge, then bake for 25-30 minutes.
  • Store leftovers. This makes a fairly large dish, so you can feed a crowd or enjoy the extra throughout the week. It keeps well tightly-covered in the fridge for at least 4 days and is easy to reheat in the microwave.
  • Freeze. If planning to freeze, transfer the vegetable mixture to a metal or foil baking dish, add the mashed potato topping, and bake as directed. Let it cool all the way to room temperature, wrap tightly with foil, and freeze for up to 4 months. The shepherd’s pie can be baked straight from the freezer to reheat — it will take at least 50-60 minutes at 350ÂşF. Individual portions can be frozen the same way.

Nutrition Estimate

Calories: 336 kcal, Carbohydrates: 60 g, Protein: 13 g, Fat: 4 g, Saturated Fat: 1 g, Trans Fat: 1 g, Sodium: 894 mg, Potassium: 1091 mg, Fiber: 9 g, Sugar: 9 g, Vitamin A: 8994 IU, Vitamin C: 61 mg, Calcium: 55 mg, Iron: 4 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

This post was originally published March 15, 2021, and has been updated with more relevant information on substitutions, storage, and tips and tricks.