Vegetarian Shepherdless Pie
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Recipe Intro From tishasveggieeats
This Vegetarian Shepherdless Pie delivers all the comforting flavors of the classic, featuring creamy mashed potatoes and a savory, plant-based filling. Made with Better Than Bouillon Vegetarian No Beef Base, it’s the ultimate cozy dinner for vegetarians and anyone craving a hearty, meat-free twist on a traditional favorite.
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Recipe Card
Mashed Potatoes:
ingredients
- 2 medium Russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons unsweetened plant-based milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Filling:
ingredients
- 1 1/2 teaspoons olive oil
- 1 small red onion, diced
- 2 teaspoons minced garlic
- 1 medium carrot, sliced `
- 165 grams plant-based ground beef
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato sauce
- 2 tablespoons Cabernet Sauvignon
- 2 teaspoons Better Than Bouillon Vegetarian No Beef Base
- 1 cup warm water
- 1/2 cup frozen green peas
Topping:
ingredients
- 1 tablespoon grated Parmesan cheese
- Freshly chopped rosemary, for garnish
- Freshly chopped thyme, for garnish
To make the Mashed Potatoes
Method
Step 1
Bring a pot of salted water to a boil. Add cubed potatoes and cook until tender, about 12–15 minutes.
Step 2
Drain the potatoes and transfer to a large mixing bowl. Mash until smooth with small chunks remaining.
Step 3
Add butter, Greek yogurt, and plant-based milk to the potatoes. Mix until creamy and smooth. Season with salt and pepper to taste. Set aside.
To make the Filling
Step 1
Preheat the oven to 350°F.
Step 2
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened, about 1–2 minutes.
Step 3
Add sliced carrots and a splash of water. Sauté for another 2–3 minutes.
Step 4
Stir in the plant-based ground beef, rosemary, and thyme. Cook until the carrots are softened and the plant-based meat is browned, about 5 minutes.
Step 5
Sprinkle in the flour, then stir in tomato sauce and Cabernet Sauvignon. Let the mixture simmer for 1–2 minutes.
Step 6
Dissolve the Better Than Bouillon Vegetarian No Beef Base in warm water, then gradually pour it into the skillet. Stir and simmer until the mixture thickens, about 3–5 minutes.
Step 7
Add the frozen peas, stirring to combine. Remove from heat.
Assemble and Bake
Step 1
Grease an 8x6-inch (1-quart) baking dish. Spread the filling evenly across the bottom.
Step 2
Spoon the mashed potatoes over the filling and spread evenly. Sprinkle grated Parmesan cheese over the top.
Step 3
Bake in the preheated oven for 15 minutes. For a golden crust, broil on high for 1–2 minutes, watching closely to avoid burning.
Step 4
Garnish with freshly chopped rosemary and thyme and enjoy.