Veggie Shepherd’s Pie Recipe -French Special
This Veggie Shepherd’s Pie is a comforting vegetarian dinner that celebrates nutritious vegetables like carrots, peas, mushrooms, and corn in a rich, flavourful filling. Crowned with a fluffy mashed potatoes topping, it offers all the warmth and heartiness of the traditional dish—without the meat—making it a satisfying plant-based option for everyone. Whether you’re feeding a family or enjoying a cozy night in, this recipe is bound to become a family favourite.
- Prep Time20 min
- Cook Time35 min
- Total Time55 min
Filling:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 cup green peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Mashed Potatoes:
- 4 large potatoes, peeled and chopped
- 1/4 cup milk (or plant-based milk)
- 2 tablespoons butter (or olive oil for vegan option)
- Salt and pepper to taste
How to make Veggie Shepherd’s Pie :
Prepare Mashed Potatoes: Boil the chopped potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot. Add milk, butter, salt, and pepper, then mash until smooth. Set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in the garlic and cook for an additional minute.
Add Mushrooms and Peas: Add the chopped mushrooms, green peas, and corn. Cook for another 5 minutes until the mushrooms are tender.
Season and Thicken: Stir in the tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Cook for a few more minutes until everything is well combined and heated through.
Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the veggie filling evenly. Top with the mashed potatoes, spreading them out to cover the filling completely. You can create a textured surface with a fork for extra crispiness.
Bake: Place the dish in the oven and bake for about 25-30 minutes, or until the top is golden and slightly crispy.
Serve: Let cool for a few minutes before serving. Enjoy your hearty Veggie Shepherd’s Pie!
Recipe Notes:
Vegetable Swap-Ins: Feel free to add or substitute vegetables like zucchini, bell peppers, or spinach depending on what you have—just adjust cooking times so everything softens just right.
Vegan Adaptation: Use plant-based milk and vegan butter (or olive oil) instead of dairy in the mashed potatoes to make the whole pie vegan without compromising flavour and creaminess.
Oven Browning: After assembling, bake until the mashed potato topping is golden and slightly crispy—running a fork or spoon over the top creates ridges that brown nicely.
Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep texture; microwave works too but may soften the topping.
Serving Suggestions: Pair with a fresh green salad or steamed green beans to add crisp, bright contrast to the rich, hearty pie. A dollop of herby yogurt or a drizzle of olive oil can add extra freshness.
