Vegetarian Shepherd’s Pie with White Cheddar Mashed Potatoes

This vegetarian shepherd’s pie delivers all the cozy, comforting flavors of the classic, but with a hearty mushroom and vegetable filling instead of meat. Meaty mushrooms are simmered with tomato paste, veggie stock and fresh thyme, creating a rich and savory base. The crowning glory is a layer of creamy mashed potatoes mixed with sour cream and butter, then sprinkled with white cheddar and broiled until golden and irresistible.

Perfect for a weeknight dinner or a special occasion, this dish is sure to become a family favorite. Serve it straight from the oven for a warming meal that’s both satisfying and delicious.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
2. While potatoes cook, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel and finely dice carrots. Halve, peel and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.
3. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add another drizzle of olive oil to pan, then stir in carrots, diced onion and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
4. Stir 1 TBSP butter (2 TBSP for 4 servings) into same pan, then add thyme, garlic powder and flour. Cook, stirring, 1 minute. Stir in tomato paste until incorporated. Add ¾ cup water (1 cup for 4) and stock concentrates, scraping up browned bits. Bring to a boil; reduce to a low simmer and cook until thickened, 2-3 minutes. Season with salt and pepper. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.
5. Mash drained potatoes with sour cream, half the cheddar (you’ll use the rest in the next step) and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Heat broiler to high. Once filling has thickened, spoon mashed potatoes on top; spread in an even layer, leaving a 1-inch border around edge of pan. Sprinkle mashed potatoes with remaining cheddar.
7. Broil shepherd’s pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. Let rest at least 5 minutes, then divide between plates and serve.

Recipe Tips

FAQ

Can I make this shepherd's pie ahead of time?

Yes, you can assemble the pie completely (without broiling) and refrigerate for up to 24 hours. When ready to serve, broil until heated through and cheese is bubbly.

What can I substitute for white cheddar?

Any good melting cheese like sharp cheddar, gruyere or gouda works well. For a dairy-free option, use vegan cheese shreds.

Can I use other mushrooms?

Absolutely! Cremini, shiitake or a mix of wild mushrooms add great flavor. Just adjust cooking time as needed.