Dinner » Veggie Shepherd’s Pie

Veggie Shepherd’s Pie

veggie shepherd’s pie

I know that Shepherd’s Pie was born precisely as a meat dish. I know, vegetarian reinterpretations are not always a lucky idea for these well-known and famous dishes that have precise rules by which they must be made. I know, you can blame me for doing something that has nothing to do with Shepherd’s Pie. Anyway, I wanted to do it like this.

shepherd pan top view
shepherd pan top view

After the necessary explanations, I can then begin to explain that in this period in which I am looking for simple and perhaps light dishes, this flan was a very practical idea because it can be prepared in advance and I admit that the next day is even better than when it’s just done.

shepherd casserole top view
shepherd casserole top view

I simply used mushrooms and vegetables available at this time to replace the mixed minced meat used in this recipe.
The vegetables chosen, however, can be decided at will based on taste, even legumes such as chickpeas and peas can be a good idea to add to this preparation.

shepherd casserole side view
shepherd casserole side view

For the vegan version, just omit the cheese and the egg that I added to the potato cream and follow the same procedure, simply using mashed potatoes on the surface, it is less tasty, but still good.

This Veggie Shepherd’s Pie recipe is taken from the blog Kitty’s Kitchen (in Italian) where you can also find other interesting recipes.

veggie shepherd’s pie

Veggie Shepherd’s Pie

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Veggie Shepherd's Pie, an alternative to the classic one. Saucy mushrooms, carrots, and broccoli topped with creamy mashed potatoes.



  • 400 gr (14 ounces) fresh champignon mushrooms (cleaned and sliced)
  • 400 gr (14 ounces) carrots (peeled and chopped)
  • 200 gr (7 ounces) broccoli (rinsed and topped)
  • 140 gr (10 tablespoons) tomato paste
  • 400 ml (1 2/3 cups) water or vegetable broth
  • 1 onion
  • 2 sticks celery
  • 1 handful parsley
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil

Mashed Potatoes

  • 1 kg (2.2 pounds) potatoes
  • 1 egg
  • 200 gr (2 cups) Parmigiano Reggiano (grated)
  • 1/2 teaspoon salt


    1. Boil the potatoes for 30-40 minutes or until soft.
    2. In the meantime, chop the onion and celery.
    3. Heat a pan over medium heat with the extra virgin olive oil and sauté onion and celery
    4. Add the chopped carrots and cook them for 5 minutes stirring often, keeping the pan closed by a lid.
    5. Rinse broccoli, remove the stalk, (you can reserve it for preparing some veg broth when you need it).
    6. Put the broccoli in the pan, then add the mushrooms and continue cooking the vegetables for 5 minutes.
    7. Add the tomato paste and some water from time to time, so that the vegetables do not stick.
    8. Salt the vegetables, add some fresh parsley, and transfer to a casserole .
    9. When potatoes are cooked, remove them from the hot water and put them in cold water for a couple of minutes, then peel and mash them. Add salt, an egg, and the grated Parmigiano Reggiano, stir.
    10. Transfer the mixture into a pastry bag and start covering the vegetables.
    11. Bake at 180°C (350°F) for about 30 minutes, or until the potatoes brown slightly.
    12. Scoop up a hearty serving and enjoy!


For a vegan version, omit the egg and substitute grated Parmigiano Reggiano with a vegan alternative.

Veggie Shepherd's Pie can be kept in the fridge for 2/3 days and reheated in the microwave.

Nutrition Information
Serving Size 1
Amount Per Serving Calories 275

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