vegetarian shepherd’s pie

March 13, 2012 |  Category:   cooking recipes

Influenced by Jenna’s decision to cut meat way down from her diet, I’ve been cooking a lot more meatless meals in the past month. It hasn’t been hard since we were both vegetarians for so long and I probably have a database of recipes, if only in my head. This vegetarian shepherd’s pie, which is also vegan, is super filling, flavorful and makes a nice hearty, well rounded meal served with a salad.


Mushroom & Root Vegetable Shepherd’s Pie (serves 4-6)


1/4 ounce packet of dried porcini mushrooms

2 Tablespoons olive oil

1 pound button mushrooms, quartered

4 cloves garlic, peeled and roughly chopped

2 parsnips, peeled and cut into medium-sized chunks

2 turnips, peeled and cut into medium-sized chunks

1/4 cup chopped fresh herbs (sage, rosemary, thyme, or whatever you have on hand)

1/4 cup tomato paste

2 cups vegetable broth

1 small can of white beans, drained and rinsed

1/4 cup rice flour

2 Tablespoons nutritional yeast

Salt and Pepper to taste

4 cups leftover mashed potatoes


Put the dried mushrooms in a bowl and pour one cup of boiling water over them.  Let the mushrooms rehydrate for 15 minutes.


Meanwhile, heat the olive oil in a large skillet.  Add the button mushrooms and garlic and cook over medium-high heat for at least 10 minutes, stirring often.  The mushrooms should start to shrink and brown lightly.  When this happens, add the parsnips, turnips and fresh herbs.  Cook for another 2-3 minutes.  Remove the dried porcini mushrooms from the liquid, squeezing out as much as you can and reserving the soaking liquid.  Chop the dried mushrooms roughly and add them to the skillet along with the tomato paste.  Stir until the tomato paste is well distributed, then add the mushroom soaking liquid.  Bring to a boil, then add the beans and vegetable broth.  Return to the boil, then stir in the rice flour, nutritional yeast, and salt and pepper.  Boil for about 3-4 minutes until the vegetables begin to soften and the liquid starts to thicken. Add additional rice flour if the liquid appears to need more thickening.  Remove from the heat and allow to cool for about 20 minutes.


Preheat the oven to 350 degrees.  Pour the mixture into a glass pie dish, or another baking dish of similar volume.  Spread the mashed potatoes evenly over the top, then bake for at least 25 minutes.  The filling should start to bubble until the potatoes, and the potatoes should begin to brown lightly.  Serve immediately.


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  • dolittledesign March 13, 2012 at 1:51 pm

    Thanks for the recipe. It is always delightful to try a vegetarian version of a classic dish.

  • Lyann March 13, 2012 at 1:54 pm

    I like the added benefits of the yeast and beans. Must have a go.

  • Beth March 13, 2012 at 3:28 pm

    I can’t wait to try this. I’m always looking for vegetarian recipes the whole family will enjoy.

  • Sam March 13, 2012 at 3:33 pm

    Thank you for this recipe. I am vegan, and so delighted to try one of your recipes without having to make the substitutions as required. 🙂

  • Maria @ Scandi Foodie March 13, 2012 at 3:46 pm

    Thanks so much for this recipe! As soon as Jenna mentioned it on Twitter I’ve been wanting to make it! This will definitely be on the menu this week!

  • Atsuko March 13, 2012 at 3:54 pm

    Thank you for the recipe. I will definitely cook this since right now in my house any meat is not served due to lent. Good to be able to still enjoy great comfort foods without sacrificing.

  • Gillian March 13, 2012 at 6:16 pm

    This looks great! I only like eating Shepherd’s pie for the potato on top as I am not much of a mince fan, so this is perfect for me!

  • Joyce March 13, 2012 at 7:13 pm

    Looks delicious! Too bad my husband can’t stay away from meat for one day… thanks for sharing the recipe!

    -joyce @

  • Stacy March 13, 2012 at 8:32 pm

    Wow! So excited you are posting vegetarian/vegan recipes!! thank-you

  • Lara March 14, 2012 at 2:40 am

    mmmmmm! thanks, mark.

  • sherry March 14, 2012 at 9:11 am

    Looks & Sounds wonderful, Mark. You also have our new favorite WA red to go with it! It’s CMS delicious? Great combo!

  • Serenity March 14, 2012 at 11:03 am

    This is perfect timing! The other night my boyfriend was telling me how much he had loved shepherd’s pie as a kid and we were brainstorming ways to make it vegetarian without using a processed meat substitute (mushrooms? tempeh?) Then this appeared, and it sounds so good!

    Your recipes are such a treat – thank you!

    What do you have served with it? Is that dessert?

  • tara March 14, 2012 at 11:50 am

    Is that for one serving? Next to the fork it looks like one little pie? Or were all the ingredients put in 4 separate remekins? Thank you!! Looks delicious. I wish it was freaking colder out so I could really enjoy it next to the fire:(

  • Anne March 14, 2012 at 12:13 pm

    I’m bringing over dinner to a set of new parents next week…and now I know what I’m making! Thanks for the inspiration.

  • Anna Emilia March 14, 2012 at 12:25 pm

    It sounds something for the weekend. Thank you.

    Sunset greetings all the way from Finland.

  • kin March 14, 2012 at 1:31 pm

    i said “whoohoooooo” out loud upon reading the post heading. a veggie sweetfineday recipe!? yesss

  • Genesis Duncan March 14, 2012 at 6:34 pm

    Thanks for this recipe. I’m always excited for a good vegan recipe- especially of a classic dish.

    Looks delicious!

  • Selkie March 14, 2012 at 7:34 pm

    Yummmm. Thanks Mark! (almond meal instead of rice flour? I’ll try it!)

  • Seema Raj March 14, 2012 at 10:04 pm

    This recipe looks lovely – I’m vegetarian and always looking for new and inspiring ideas; thank you for sharing this, looking forward to giving it a go.

  • Rebecca - A Daily Something March 19, 2012 at 1:17 pm

    These pictures are lovely and the recipe looks delicious 🙂

  • Savanah March 30, 2012 at 9:18 am

    This looks delicious! What beautiful photography; it’s making my mouth water 🙂 I’m pinning this for future use!