Here is a delicious vegetarian Shepherd’s Pie recipe – a comforting vegetable casserole layered with mashed potatoes, baked to perfection.
- What is Shepherd’s Pie?
- Making Of Shepherd’s Pie
- My Tried and True Tips
- Watch Vegetarian Shepherd Pie Video
- Serving Suggestion
- Frequently Asked Questions
- Vegetarian Shepherd’s Pie Recipe
What is Shepherd’s Pie?
Shepherd Pie is a classic, savoury English pie made with ground meat, vegetables, and a layer of creamy mashed potato. It is also known as cottage pie. Technically a no-crust pie with a fluffy mashed potato layer forming a crusty top.
This type of one-pot pie is popular in Irish and British Cuisine. It is a rustic, countryside, traditional pie recipe that you would find mentioned in the food/culture history books.
The vegetarian Shepherd’s Pie recipe recently became highly popular among food lovers. It is made only with vegetables, sauce, herbs, and mashed potatoes .
Why You’ll Fall in Love with This Shepherd Pie Recipe
- highly customizable
- wholesome vegetarian meal
- gluten-free and possibly vegan
- easy to make, fridge forage meal
- fulfilling main-course for a large gathering
Making Of Shepherd’s Pie
It is easy to follow a two-step process.
Step 1) Make the vegetable filling and mashed potato separately. Or you can use the leftover/readymade mashed potato as well.
Step 2) Layer the vegetable filling with fluffy mashed potato. Bake in the oven until the pie is golden from the edges and crusty from the top.
It is a meal prep-friendly meal, perfect for the holiday season feasts or for feeding large gatherings.
My Tried and True Tips
- To make Shepherd Pie more fulfilling, add – lentils, quinoa , soya granules, bulgar wheat, mock meat, or any other vegetarian or plant based protein.
- Allow the vegetable filling to cool down a bit before covering it with a layer of mashed potatoes. After cooling down, the vegetable filling becomes slightly thick and saucy, making spreading mashed potatoes easier.
- It would be best if you had the creamiest mashed potatoes for layering the Shepherd’s Pie. You can spread them using a fork or make a design using a piping bag.
Watch Vegetarian Shepherd Pie Video
Serving Suggestion
Vegetarian Shepherd’s Pie is a wholesome main course in itself. You don’t need any sides to accompany it except bread , a simple soup, or only a glass of wine.
For a festive dinner table, you can serve either of these side dishes with veg Shepherd’s Pie:
- Yorkshire pudding/biscuits
- roasted pumpkin salad
- sauteed green beans
- herb roasted carrot
- Greek pasta salad
- mushroom soup
- pumpkin soup
It is a simple and straightforward to make vegan Shepherd’s Pie. The filling of this pie is already vegan and vegetarian. For the crusty top mashed potato layer, do not add any regular dairy products – butter, milk, cream, or cheese. Use vegan, non-dairy products or the packaged vegan mashed potato filling .
The Veg Shepherd’s Pie is a perfect freezer-friendly meal. Allow the pie to cool down completely at room temperature. Cover the pie with cling foil and transfer it to a freezer-friendly bag. Freeze for 3 months. Thaw/defrost in the fridge for a few hours before reheating in a microwave or oven. You can store it in the refrigerator for 3 – 5 days. Store or freeze it the same day it is cooked.
Looking for more vegetarian dinner recipes? Try my Pumpkin Pasta , Creamy Vegetable Bake , One Pot Lentil Stew , or the Minestrone Soup
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Ingredients
Ingredients For Pie Filling:
- ▢ 4 tablespoon olive oil
- ▢ 1 tablespoon finely minced garlic
- ▢ 1 Cup finely chopped onion
- ▢ ½ Cup finely chopped carrot
- ▢ ½ Cup finely chopped zucchini
- ▢ ½ Cup finely chopped red pepper
- ▢ ½ Cup finely chopped yellow pepper
- ▢ ½ Cup chopped button mushroom
- ▢ Salt to taste
- ▢ 1 teaspoon red wine vinegar
- ▢ ½ Cup tomato paste or pizza sauce ( see recipe )
- ▢ 1 teaspoon oregano
- ▢ 1 teaspoon chilli flakes
- ▢ ¼ Cup vegetable stock or broth ( see recipe )
- ▢ 2 – 3 fresh sage leaves
Ingredients For Potato Crust:
- ▢ 2 Cup boiled potato, peeled and diced
- ▢ ¼ Cup full-fat milk or heavy cream, room temperature
- ▢ salt & pepper to taste
- ▢ 1 tablespoon softened butter
Other Ingredients:
- ▢ 1 tablespoon butter
- ▢ 2 – 4 tablespoon extra virgin olive oil
Instructions
Prepare Pie Filling:
- Heat olive oil in an oven safe casserole or pan. Add garlic, onion, and saute for a minute to release their aroma. No need to brown the onion and garlic.
- Add all the finely chopped vegetables. Saute for 1 – 2 minutes to soften the vegetables.
- Next, add salt, vinegar, herbs, tomato paste, and stir to combine. Add vegetable stock, sage leaves, mix and cook the vegetable filling covered over low heat till thick/saucy. It takes 10 – 15 minutes.
Prepare Mashed Potato Crust:
- Boil potatoes till they are mushy. Add milk, salt, pepper, and butter. Mix and mash the potatoes till thick, smooth, and creamy.
Assemble Pie:
- If you are using an oven-friendly casserole to cook the vegetable filling, top the filling in the pan with a thick layer of mashed potato. Else, grease a baking dish with olive oil or butter. Spread the vegetable filling in the baking dish. Top it with a layer of mashed potato.
- Make the mashed potato layer look interesting by using a fork to draw lines or smooth it out using the back of a spoon. At last, drizzle olive oil or sprinkle grated parmesan cheese on top.
Bake Pie:
- Bake Shepherd’s Pie in a pre-heated oven at 200 degrees Celcius for 20 – 25 minutes. Or till the potato layer is crusty with golden edges.
- Serve Veg Shepherd’s Pie warm with the bread of choice.
Recipe Notes:
- You can add – lentils, quinoa, soya granules, bulgar wheat, or any other sort of vegetarian protein to the pie filling.
- You can use the leftover or ready to use mashed potato for making the top layer of the pie.
- Use vegan non-dairy products or use the packaged vegan mashed potato filling for a vegan Shepherd’s Pie.
- For ease, you can use an oven friendly pan or casserole for making the filling. Later, bake the pie in the same pan.
- Leftover shepherd’s pie will keep in the refrigerator, stored in an airtight container, for up to 4 days. You can reheat it in the microwave, cover your shepherd’s pie tightly with foil, and bake it in the oven until heated.
Nutrition
We follow a strict NO SPAM Policy
Vegetarian Shepherd’s Pie Recipe
Equipment
- Cast Iron Pan
- Oven
- Saucepan
Ingredients
Ingredients For Pie Filling:
- 4 tablespoon olive oil
- 1 tablespoon finely minced garlic
- 1 Cup finely chopped onion
- ½ Cup finely chopped carrot
- ½ Cup finely chopped zucchini
- ½ Cup finely chopped red pepper
- ½ Cup finely chopped yellow pepper
- ½ Cup chopped button mushroom
- Salt to taste
- 1 teaspoon red wine vinegar
- ½ Cup tomato paste or pizza sauce ( see recipe )
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- ¼ Cup vegetable stock or broth ( see recipe )
- 2 - 3 fresh sage leaves
Ingredients For Potato Crust:
- 2 Cup boiled potato, peeled and diced
- ¼ Cup full-fat milk or heavy cream, room temperature
- salt & pepper to taste
- 1 tablespoon softened butter
Other Ingredients:
- 1 tablespoon butter
- 2 - 4 tablespoon extra virgin olive oil
Instructions
Prepare Pie Filling:
- Heat olive oil in an oven safe casserole or pan. Add garlic, onion, and saute for a minute to release their aroma. No need to brown the onion and garlic.
- Add all the finely chopped vegetables. Saute for 1 - 2 minutes to soften the vegetables.
- Next, add salt, vinegar, herbs, tomato paste, and stir to combine. Add vegetable stock, sage leaves, mix and cook the vegetable filling covered over low heat till thick/saucy. It takes 10 - 15 minutes.
Prepare Mashed Potato Crust:
- Boil potatoes till they are mushy. Add milk, salt, pepper, and butter. Mix and mash the potatoes till thick, smooth, and creamy.
Assemble Pie:
- If you are using an oven-friendly casserole to cook the vegetable filling, top the filling in the pan with a thick layer of mashed potato. Else, grease a baking dish with olive oil or butter. Spread the vegetable filling in the baking dish. Top it with a layer of mashed potato.
- Make the mashed potato layer look interesting by using a fork to draw lines or smooth it out using the back of a spoon. At last, drizzle olive oil or sprinkle grated parmesan cheese on top.
Bake Pie:
- Bake Shepherd’s Pie in a pre-heated oven at 200 degrees Celcius for 20 - 25 minutes. Or till the potato layer is crusty with golden edges.
- Serve Veg Shepherd’s Pie warm with the bread of choice.
Video
Notes
- You can add - lentils, quinoa, soya granules, bulgar wheat, or any other sort of vegetarian protein to the pie filling.
- You can use the leftover or ready to use mashed potato for making the top layer of the pie.
- Use vegan non-dairy products or use the packaged vegan mashed potato filling for a vegan Shepherd’s Pie.
- For ease, you can use an oven friendly pan or casserole for making the filling. Later, bake the pie in the same pan.
- Leftover shepherd’s pie will keep in the refrigerator, stored in an airtight container, for up to 4 days. You can reheat it in the microwave, cover your shepherd’s pie tightly with foil, and bake it in the oven until heated.
Nutrition
Packed with plant based protein these soya cutlets are a satisfying and healthy snack that you can tuck inside wraps or burger buns for a wholesome meal.
- Ingredients You’ll Need
- How To Make Soya Cutlets
- Hina’s Tried and True Tips
- Healthy Soya Cutlets Recipe
Packed with plant-based protein from soya and the nutritional goodness of beetroot, these soya cutlets are crisp from outside and soft from inside.
Why Choose Soya Beetroot Cutlets?
This recipe combines the best of both worlds:
- High Protein: Soya Chunks, flaxseeds powder, and gram flour (besan) are an excellent source of complete plant-based protein, making these cutlets great for protein rich diet.
- Nutrient-Dense: Beetroot adds a host of vitamins, minerals, and antioxidants, plus a beautiful natural color.
- Dietary Friendly: By avoiding wheat flour and dairy products, this recipe is naturally Gluten-Free and Dairy-Free (Vegan-friendly).
Ingredients You’ll Need
- Soya Chunks or the soya wadi, also known as meal maker, is the key ingredient of this vegetarian cutlet recipe. You can use them to make curry , manchurian , salad, and so much more.
- Beetroot adds the much required dietary fibre and colour to the cutlet.
- Gram Flour and Flaxseeds Powder for the binding and extra nutrition.
- Spices : Chilli Powder, Cumin Powder, Turmeric, Coriander Powder, Salt
- Onion, Green Chilli, Ginger, Garlic, Fresh Coriander Leaves
- Oil Spray or vegetable oil to cook the beetroot.
How To Make Soya Cutlets
1) Prep Soya Chunks
- Soak soya chunks in boiling hot water covered to soften for 15 minutes.
- Later, squeeze out all the water from the soaked chunks. They become soft, moist, and ready to use.
2) Make Cutlet Mixture
- In a food processor with blade attachment, combine the squeezed soya chunks, chopped beetroot, diced onion, ginger, garlic, green chilli, coriander leaves, spice powders, salt, gram flour, and flaxseeds powder.
- Pulse the food processor till all the ingredients are combined.
- Towards the end you will realise the cutlet mixture sticking together.
- At this stage, taste and transfer the cutlet mixture to a large bowl.
3) Shape the Cutlets
- Divide the mixture into equal portions.
- Grease your palms lightly with oil. Roll each portion into a ball and gently flatten it into a thick disc shape.
Pro Tip: For a crispier cutlet, you can chill the shaped cutlets in the refrigerator for 15-30 minutes before cooking.
4) Cook the Cutlets (Shallow Fry/Air Fry)
- Pan Frying (Recommended for best crispness): Heat 2-3 tablespoons of oil in a non-stick pan over medium heat. Place the cutlets, leaving some space between them. Fry until one side is golden brown and crisp (about 3-4 minutes). Flip and fry the other side until uniformly golden brown.
- Air Frying: Preheat air fryer to 180 degree celcius. Spray the cutlets with a vegetable oil. Air Fry for 10-12 minutes, turning the cutlets halfway, until they are golden and crispy.
Serve high protein soya cutlet with a refreshing mint-coriander chutney , homemade tomato ketchup or Garlic Yogurt Sauce as a snack.
Sometimes I use these cutlets as a filling for sandwiches, pita pockets, or wraps or as the main dish in healthy bowl meals with loads of salad .
Looking for more healthy snacks? Try my gluten free Oats Cutlet , egg-free Zucchini Fritters , or the air fryer Smashed Potatoes .
Hina’s Tried and True Tips
- Moisture Control is Key: The main challenge is moisture. Always squeeze the water from the cooked soya. Excess moisture leads to crumbling cutlets.
- Gluten-Free Coating: Instead of traditional breadcrumbs or all purpose flour, use healthier options like oats flour, rice flour, or gram flour.
- Flavour Boost: Add optional seasonings like Chaat Masala , mint powder, garam masala , or crushed kasoori methi .
- Batch Cooking: These cutlets can be prepared and shaped ahead of time. Store the uncooked, coated cutlets in an airtight container in the refrigerator for up to 2 days, or freeze them for up to a month. Air Fry/bake them directly from the fridge or freezer when ready to serve.
Ingredients
- ▢ 2 Cup soya chunks (meal maker)
- ▢ 1 small beetroot, peeled and chopped
- ▢ 1 small onion, diced
- ▢ 1 green chilli
- ▢ 4 garlic cloves
- ▢ 1 inch ginger, peeled
- ▢ ½ teaspoon cumin powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teapsoon red chilli powder
- ▢ ½ teaspoon salt or to taste
- ▢ ¼ Cup gram flour (besan)
- ▢ 2 tablespoon flaxseeds powder
- ▢ handful of coriander leaves
- ▢ 2 tablespoon vegetable oil for pan frying
Instructions
- Soak soya chunks in boiling hot water covered to soften for 15 minutes. Later, squeeze out all the water from the soaked chunks. They become soft, moist, and ready to use.
- In a food processor with blade attachment, combine the squeezed soya chunks, chopped beetroot, diced onion, ginger, garlic, green chilli, coriander leaves, spice powders, salt, gram flour, and flaxseeds powder. Pulse the food processor till all the ingredients are combined.
- Towards the end you will realise the cutlet mixture sticking together. At this stage, taste and transfer the cutlet mixture to a large bowl.
- Divide the mixture into equal portions. Grease your palms lightly with oil. Roll each portion into a ball and gently flatten it into a thick disc shape.
- Heat 2-3 tablespoons of oil in a non-stick pan over medium heat. Place the cutlets, leaving some space between them. Fry until one side is golden brown and crisp (about 3-4 minutes). Flip and fry the other side until uniformly golden brown.
- Serve high protein soya cutlet with a refreshing mint-coriander chutney , homemade tomato ketchup or Garlic Yogurt Sauce as a snack.
Nutrition
We follow a strict NO SPAM Policy
