Plant-based Shepherd’s Pie

A plant-based twist on the classic shepherd’s pie – a rich and savory mushroom and vegetable filling topped with corn and golden mashed potatoes.

I love potatoes, mushrooms, and vegetables. Plain and Simple. I may enjoy my food too much. In fact, some closest to me tell me I’m obsessed with food. The way I see it, as long as it fuels my body and I enjoy it, it can’t be too bad, right?

This Shepherd’s Pie is full of lots of things I love – vegetables, savory mushrooms in a rich gravy, and lots and lots of thick mashed potatoes. There are so many delicious components tucked together in this one incredible dish. It’s a great choice for family dinners, special dinner guests, make-ahead freezer meals, weekly meal prep, and holiday gatherings. What’s not to love!

I like making my Vegetable Not-Meat Loaf or this Shepherd’s Pie for special holiday dinners, including Thanksgiving and Christmas. Think about it. This scrumptious casserole already contains several of the traditional holiday side dishes, including vegetables, gravy, corn, and mashed potatoes. I think this Shepherd’s Pie has a little something for everyone, including those picky eaters. Well, unless mushrooms are detested. But let’s chat about that a little later…

This iconic and classic casserole dish originated in England and Ireland. Years ago, when I wanted to make Shepherd’s Pie, I happened upon a fantastic recipe from Irish Rover Restaurant. According to the cited website, the recipe was originally shared by Vincent Lee, who worked as the kitchen manager at a popular Irish pub in Calgary, Alberta, Canada circa 1980. I have always enjoyed this delicious recipe because it is fairly simple and tastes great.

Since those many years ago, I’ve adapted this recipe quite a bit to make it plant-based. While I could easily have added texturized vegetable protein or lentils, I think it’s incredible with mushrooms. In fact, mushrooms are one of the GBOMBS promoted by Dr. Joel Fuhrman. GBOMBS represents Greens, Beans, Onions, Mushrooms, Berries, and Seeds. I try to incorporate these whenever I can.

Mushrooms are extremely nutritious as they contain healthy plant protein, vitamins like Vitamin C, and antioxidants, including selenium and choline. They additionally decrease the risk of some cancers, especially breast cancer. (Medical News) For this reason, I use chopped portobello mushrooms and sliced button or cremini mushrooms.

If you don’t like mushrooms, can’t eat them, or one of your guests detests mushrooms, I won’t judge. Simply substitute it for chopped cauliflower or rinsed jackfruit, frozen plant-based mince (ground beef alternative), or dehydrated texturized vegetable protein. It’s really that easy. If you like mushrooms like me, you’re in for a real treat!

Next, the traditional mirepoix is added to that mix of sliced and chopped mushrooms. No surprises here! There’s just something unmistakably wholesome and good about the sautéed onion, carrots, and celery blend. Mirepoix acts as an aromatic flavor base for stocks, sauces, soups, and casseroles. And in this Shepherd’s Pie, it truly adds those special aromatic flavors, and I love that no oil or butter is needed or used.

A little vegetable broth can be added a tablespoon at a time to prevent sticking, as needed. I highly recommend using my Umami Vegetable Broth, which is made hands-off in an Instant Pot. The special caramel-colored broth uses discarded kitchen scraps, like the ends and peels of onions, celery, carrots, kale, bell peppers, etc. It’s practically free, contains zero sodium, and adds loads of natural depth, color, and flavor. And it’s absolutely perfect as the base for the savory gravy in this Shepherd’s Pie.

Speaking of savory gravy, this Shepherd Pie uses a roux. That just means that a little flour is stirred in with the mushrooms and vegetables. Then a splash of red wine is added in, along with more Umami Vegetable Broth. The red wine can be substituted for either a stout beer, more Umami Vegetable Broth, or even water. Each of these lend flavorful notes and will change the gravy slightly. The result is a flavorsome and smooth brown gravy that captures the essence of the mushrooms and aromatics from the mirepoix.

This gravy is versatile. By that I mean that you can use any kind of flour you choose. I prefer to use whole grain flours as much as I can and use white whole wheat flour in this dish, though you can use all-purpose flour, too. If you follow a gluten-free diet, simply use a gluten-free baking blend for the best results. It works great. I do not recommend using cornstarch as the color and texture will be slightly different.

Additionally, I add green garden peas to the mushroom and vegetable medley. For many years, I wasn’t aware that green peas are technically categorized as a legume. As such, these little green spheres of wholesome goodness contain a hefty dose of plant-based protein and are full of fiber, nutrients, and antioxidants.

When the protein and fiber are combined in these tasty peas, digestion is slowed and satiety increases. (Healthline). Generally speaking, this means that peas help our stomachs send the right signals to our brain telling us when are feeling full. Theoretically, this encourages us to eat less food. Please note I did use the term theoretically…

One of the surprising flavors in this Shepherd’s Pie is the addition of nutmeg. I think it’s absolute perfection. You don’t need a lot but it lends an unmistakable flavor profile that’s hard to pinpoint but truly makes for a memorable mouth-watering meal. I also like using sprigs of fresh thyme and rosemary, though you can opt for chopped fresh or dried herbs.

Once the gravy thickens up, it’s important to taste it and adjust the seasonings to your liking, including adding in a little garlic, seasonings, herbs, or crushed red pepper flakes. You can also add in salt, if you prefer. If you like using cayenne, you can substitute a pinch of ground cayenne pepper in leu of the crushed red pepper flakes. Both add a touch of warmth. Note that this is not a spicy dish, so you don’t want to add too much.

After filling a large casserole dish with the mushroom-vegetable blend, an even layer of fresh or frozen sweet corn is spread atop. Sweet corn is an extremely nutritious and starchy vegetable, containing ample fiber and antioxidants, which contribute to macular eye health. (Healthline) I like adding the corn for flavor, texture, and of course, color.

Atop the corn, I like adding an abundant layer of mashed potatoes. Sometimes the potato layer on shepherd’s pie is rather slim. And since I am a huge fan of the potato, I do not recommend skimping here. Not only are potatoes extremely healthful and nutritious, but they taste great and add incredible satiety to this dish. You can use any kind of potato; though I think Yukon gold potatoes are the ideal companion in this Shepherd’s Pie.

Just like most mashed potato recipes, there are a couple of personal preferences to consider, the first being texture. If you prefer chunky mashed potatoes, leave in bits of potatoes. If you prefer a smoother mashed potato, be sure to mash or blend the potatoes well. It’s important that you make the mashed potatoes the way you enjoy them.

The next crucial preference to consider is the way in which the mashed potatoes are seasoned. I like adding a little garlic and fresh rosemary. And of course you can add in butter, though I typically don’t. I think Yukon gold or yellow potatoes already have a creamy and buttery texture. It’s important to adjust the seasonings to your preference, including salt. I don’t think any salt is requited in this Shepherd’s Pie because all of the flavors merit well on their own.

There is one last IMPORTANT note. Please be sure to place an oven liner in the bottom of the oven or place your casserole dish on a lined baking sheet. This will catch any gravy that may boil over the rim of your dish. Trust me, it’s much much easier to clean if you can wipe out the mess quickly without scrubbing

After baking the Shepherd’s Pie in the oven, I like to turn on the broiler for about 5 minutes to encourage and amplify the golden toasty browning on the mashed potato topping.

For elegant presentations or easy make-ahead meals, you can make individual Shepherd’s Pies. Just decrease the baking time to about twenty minutes and broil, if desired. I also like serving a large green salad with this Shepherd’s Pie. Fresh warm rolls make great accompaniments, too.

I hope you enjoy this Shepherd’s Pie as much as I do.  And do consider making it for your family gatherings and holiday feasts!

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Filling Ingredients

• 8 ounces baby bella or button mushrooms, sliced
• 2 portabella mushrooms, coarsely chopped
• 1 onion, chopped
• 3-4 stalks of celery, chopped (1 cup)
• 3-4 large carrots, peeled and chopped (1-2 cups)
• 2 cups peas
• 4 cloves of garlic, minced (2 Tbsp)

• 3 tablespoons flour*
• ½ tsp nutmeg
• 1 Tbsp fresh rosemary, minced (1 tsp dried)
• 1 Tbsp fresh thyme, minced (1 tsp dried)
• 1 Tbsp tomato paste
• 1 Tbsp vegan Worcestershire sauce*
• ½ cup red wine or vegetable broth
• 1½-2 cups vegetable broth
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste (optional)

• 2-3 cups corn, fresh or frozen

Mashed Potato Ingredients

• 8-10 Yukon gold potatoes, cubed  
• 1-1½ cup plant milk
• 2-3 Tbsp vegan butter (optional)
• 1 Tbsp garlic, minced (1 tsp garlic powder)
• 1 tsp onion powder
• 1 tsp fresh rosemary, minced (½ tsp dried)
• Salt and pepper to taste (optional)

Instructions

1. In a large pot, boil potatoes in water until potatoes are tender, about 10-15 minutes.  Drain.  Add the plant milk, garlic, pepper, and salt (if using).  Adjust milk to desired consistency and adjust seasonings to taste.  Set aside.

1. Meanwhile, sauté onion, celery, and carrots in a large skillet or dutch oven over medium-low heat for 6-8 minutes, adding a little vegetable broth, as needed. 
2. Add the mushrooms; sauté 5-6 minutes.
3. Add garlic and peas; sauté 2-3 minutes.

1. Stir in flour, tomato paste, thyme, Worcestershire sauce, nutmeg, and wine (or vegetable broth); sauté 1-2 minutes.
2. Preheat oven to 375° F.
3. Stir in vegetable broth and red pepper flakes or cayenne; simmer for 10-15 minutes, stirring occasionally.  Adjust seasonings to taste.  Add additional broth, if needed.

1. Pour mushroom and vegetable filling into a large casserole dish.  
2. Spoon and spread corn evenly over the top of the mushroom and vegetable filling.
3. Spoon and spread the mashed potatoes evenly over the top of the corn.
4. Bake for 25 minutes.**
5. Broil for about 5 minutes, until potatoes are golden and toasted, if desired.
6. Remove from oven and cool for 10-15 minutes.

Notes

• If you cook the veggies in a dutch oven on the stove, top it with corn and potatoes, and bake it in the dutch oven.  Less dishes to clean.  It’s a great dutch oven recipe when you’re camping.

* I like using whole wheat flour, but you can use any flour – it’s used as a thickening agent to make the gravy.  If you follow a gluten-free diet, use a gluten-free baking blend. 

** Lord Sandy’s makes a vegetarian Worcestershire sauce.

*** If you don’t have an oven liner in place, be sure to place your shepherd’s pie on a baking sheet to catch any drips.  Makes for easier clean up.