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Vegetarian Shepherd’s Pie

A hearty, richly flavored vegetarian filling topped with creamy garlic herb mashed potatoes.

  • Total Time: 50 mins
  • Yield: 6 1x


Units Scale
  • 1 1/2 pounds golden potatoes
  • 1 to 1 1/2 cups unsweetened almond milk (or other non-dairy milk)
  • 2 Tablespoons extra virgin olive oil
  • 24 tablespoons fresh snipped chives, plus more for garnish
  • 1 large onion, diced
  • 3 large garlic cloves, minced, divided
  • 3 celery ribs, sliced
  • 2 large carrots, sliced
  • 2 parsnips, sliced
  • 1 cup peas (fresh or frozen)
  • 2 cups vegetable broth or stock
  • 12 Tablespoons cornstarch (or arrowroot) mixed with water to make a thin paste
  • salt and pepper
  • herbs – rosemary and thyme
  • chives, for garnish


  1. Preheat oven to 400 degrees F.
  2. Place unpeeled potatoes in a pot and cover with water. Bring to a boil and cook until potatoes are tender. Drain water and carefully peel, if desired.
  3. Return potatoes to pan and mash well. Add the olive oil and almond milk. Mix well. Add salt and pepper to taste. Stir in chives and one of the minced garlic cloves. Set aside until ready to assemble the pie.
  4. Heat a large skillet over medium high heat. Add olive oil. Let heat for 30 seconds or so and add onions, garlic, and celery. Cook, stirring frequently, until vegetable start to soften. Add the other veggies (except the peas0, vegetable broth, and herbs. Bring to a simmer. Cook until the carrots and parsnips are barely tender.
  5. If the liquid has evaporated, add a little water. Bring back to a simmer and slowly add the cornstarch slurry. Cook, while stirring constantly, until thickened. If the gravy is too thin, make a little more slurry with cornstarch and water.
  6. Taste and add salt and pepper, if needed. Stir in the peas. Transfer to a 3-quart casserole or baking dish. Spread mashed potatoes evenly over the top.
  7. Place in oven and let bake 20-25 minutes, or until the filling is bubbling the top has started to brown.
  8. Remove from oven and let stand a few minutes then serve.


Depending on the size of your casserole dish, the mashed potato layer may be thinner, or not cover the filling completely.

  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Main, Casserole