My Highly Requested Vegetarian Shepherd's Pie Recipe

I have been making this vegetarian shepherd's pie for years and every time I share it on Instagram, I get so many messages asking for the recipe. I've perfected this recipe over the years and finally got around to writing it out.

This is the oven/freezer safe baking pan that I like to make it in. I like it because it has a lid and I don't have to wrap it in foil, I can just put it in the freezer as is.

This shepherd’s pie is so delicious that I highly recommend that you double the recipe below and make two at once and freeze one of them. Trust me, you’ll thank me later!


For the mashed potatoes:

  •  3 pounds (about 1 kg) potatoes, peeled and quartered
  •  1/3 cup (60ml) milk
  •  6 tablespoons (60g) unsalted butter
  •  Salt and pepper to taste


Follow @thechutneylife mashed potatoes recipe, it’s so good! I 100% agree with her that using the ricer for the potatoes is worth the effort!

 For the filling:

  •  1 tablespoon olive oil
  •  1 onion, diced
  •  3 cloves garlic, minced
  •  1/4 cup hemp hearts (optional - for added nutrition)
  •  2 cups sliced mushrooms
  •  1 pound (450g) @yvesveggiecusine ground round (can use lamb or beef for non-vegetarian)
  •  2 tablespoons all-purpose flour
  •  1 tablespoon Worcestershire sauce
  •  2 tablespoons ketchup
  •  2 teaspoons sriracha
  •  Salt and pepper to taste
  •  1 cup frozen peas
  •  1 cup frozen corn

For the other layers:

  •  6 carrots, shredded
  •  350g cheddar cheese, shredded



  •  Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
  •  While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute. 
  •  Add the hemp hearts and mushrooms and cook until the mushrooms are slightly softened.
  •  Add the veggie ground (lamb or beef for non-vegetarian) to the skillet, breaking it up with a fork. Cook until browned and cooked through, about 5-7 minutes.
  •  Sprinkle the flour over the mixture and stir to combine. Cook for another minute to cook out the raw flour taste.
  •  Add Worcestershire sauce, ketchup and sriracha. Stir well to combine and season with salt and pepper to taste.
  •  Stir in the frozen peas and corn and cook for another minute until heated through. Remove the skillet from the heat and set aside.
  •  Once the potatoes are tender, drain them and return them to the pot. Add the milk and butter to the pot and mash the potatoes until smooth. Season with salt and pepper to taste.
  •  Transfer the meat and vegetable mixture to a 9x13-inch baking dish and spread it out into an even layer. 
  •  Cover the mixture with a thick layer of raw shredded carrots.
  •  Spoon the mashed potatoes on top of the carrots and spread them out evenly with a spatula or fork.
  •  Cover the mashed potatoes with a layer of shredded cheddar cheese.
  •  Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
  •  Broil for 2-5 minutes so that the cheese gets a crispy, golden crust. Make sure to watch it, it can easily burn.
  •  Remove the shepherd's pie from the oven and let it cool for a few minutes before serving. Enjoy!

Freezer Directions:

  •  If you’ve made one for the freezer, do not bake it. Just wrap the dish in foil and label it.
  •  It should be eaten within 2-3 months.
  •  Thaw. Bake at 400° F for 40 minutes or until hot and bubbly.

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