Ingredients

2 tablespoons olive oil

3 shallots, minced (or some onions and garlic)

16 ounces fresh mushrooms, sliced

6 carrots, peeled and chopped (about 2 cups)

1 sprig of fresh rosemary

1 sprig of fresh thyme

1 dried bay leaf

2 tablespoons tomato paste

2 tablespoons flour

1/2 cup red wine

1-2 cups veggie broth

1 teaspoon salt (more or less to taste)

2 cups frozen peas

6 Yukon gold potatoes (about 2 pounds)

1/2 cup full fat Greek yogurt

1/4 cup butter or olive oil

salt to taste

Instructions

Step 1: Peel the potatoes and boil them until fork tender. Drain, then mash and mix in the Greek yogurt and butter. Season with salt to taste. (Using an Instant Pot to cook the potatoes works well for a quicker method.)

Step 2: In a large oven-safe pot, heat olive oil over medium heat. Add the minced shallots and sauté until fragrant.

Step 3: Add the sliced mushrooms, chopped carrots, and the sprigs of rosemary, thyme, and the bay leaf. Sauté until the carrots are softened.

Step 4: Stir in the tomato paste and flour. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine cook down for a minute or two.

Step 5: Gradually add the vegetable broth while stirring until a gravy forms. Season with salt and simmer on low to thicken the sauce further.

Step 6: Remove the herbs from the pot. Stir in the frozen peas.

Step 7: Spread the mashed potatoes evenly over the vegetable mixture. Brush the top with additional butter if desired for a golden crust.

Step 8: Bake the pie at 350°F for 15 minutes. For a crispier top, finish under the broiler for a few minutes until golden brown.

Step 9: Serve warm and enjoy your cozy, hearty vegetarian shepherd’s pie.

Tips & Variations

For a vegan version, substitute the Greek yogurt and butter with plant-based alternatives.

Add other vegetables like corn or green beans for extra color and texture.

Use sweet potatoes instead of Yukon gold for a sweeter, vibrant twist.

If you prefer a thicker gravy, add an extra tablespoon of flour when making the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. For longer storage, freeze the pie without baking, then bake from frozen, increasing cook time by about 15 minutes.

FAQs

Can I use a different type of mushroom?

Yes, you can use cremini, button, or even portobello mushrooms depending on your preference or what you have on hand. Each will add a slightly different flavor and texture.

Is it necessary to add wine to the gravy?

The red wine adds depth and richness to the gravy, but you can omit it and increase the vegetable broth to maintain the liquid content. Use a splash of balsamic vinegar or soy sauce for additional umami if skipping wine.