Print

Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of this Vegetarian Shepherd’s Pie, a comforting dish that brings joy to any mealtime. Packed with a colorful medley of sautéed vegetables enveloped in a creamy layer of mashed potatoes, this hearty recipe is perfect for busy weeknights or family gatherings. It’s a delightful way to enjoy nutritious ingredients while satisfying even the pickiest eaters. The best part? You can customize it with seasonal veggies and spices to suit your taste buds. Whether you’re a seasoned cook or just starting, this easy-to-follow recipe will have everyone asking for seconds!

Ingredients

Scale
  • 4–5 Yukon gold potatoes (peeled and chopped)
  • 2/3 cup full-fat Greek yogurt
  • 2 tbsp olive oil
  • 3 onions (minced)
  • 3–4 garlic cloves (chopped)
  • 4 medium carrots (peeled and small diced)
  • 16 oz fresh mushrooms (sliced)
  • 2 tbsp tomato paste
  • 2 tbsp gluten-free flour
  • 2 cups vegetable broth
  • 2 cups frozen peas
  • 2 tbsp balsamic vinegar

Instructions

  1. Boil the potatoes in water until tender (15-20 minutes). Drain and mash with Greek yogurt, salt, and pepper.
  2. In a skillet, heat olive oil over medium heat. Sauté minced onions, garlic, and carrots for about 3-4 minutes.
  3. Add sliced mushrooms and fresh herbs; cook until softened.
  4. Stir in tomato paste and gluten-free flour. Gradually add vegetable broth while stirring; let simmer for about 10 minutes.
  5. Season sauce with salt and pepper, then fold in peas and balsamic vinegar.
  6. Transfer filling to a baking dish; spread mashed potatoes on top.
  7. Bake at 350°F (175°C) for 18-20 minutes until golden brown.

Nutrition

Find it online: https://www.fullrecipeshub.com/vegetarian-shepherds-pie/