Veggie Shepherd’s Pie

This veggie shepherd’s pie is full of flavor and very filling. It’s warm, comforting and perfect for the upcoming cooler fall weather.

Sorry for the not so great picture 🙂 We were so hungry that we just dug in without thinking of taking pictures.


Serves 6

  • 4 russet potatoes
  • 4 carrots
  • 4 celery stalks
  • 1 yellow onion
  • 4 cloves garlic, chopped
  • 2 cups mushrooms, chopped
  • 1/2 teaspoon thyme (or 1 teaspoon fresh thyme)
  • 1/2 teaspoon sage powder (or 1 teaspoon fresh sage)
  • 2 teaspoons parsley flakes (divided)
  • 2 teaspoons ketchup (or tomato paste)
  • 1 ½ Tablespoon gluten-free flour
  • 1 ½ – 2 cups vegetable broth
  • 1/3 cup red wine
  • Pepper, to taste
  • Salt, to taste
  • Plant-based milk of choice (soy, oat, almond – just be sure it’s original or unflavored), as needed
  • Butter of choice, as needed
  • Breadcrumbs (Seasoned or Unseasoned)


  1. Peel, chop, and boil the potatoes until soft, about 10-15 minutes.
  2. Meanwhile, chop the carrots, celery, and onion, garlic, and mushrooms.
  3. Heat a pan over medium-high heat and add enough butter to pan to thinly coat the bottom.
  4. Place carrots, celery and onion in the heated pan and sauté for about 5 minutes.
  5. Add in chopped garlic and mushrooms, sautéing for 2-3 minutes.
  6. Add in thyme, sage, 1 teaspoon parsley, salt, and pepper and continue to cook until the edges of the mushrooms begin to darken.
  7. Stir in wine and mix well.
  8. Add ketchup and flour, and stir to mix well.
  9. Add in vegetable broth and lower temperature to low and let simmer a few minutes to thicken.
  10. Preheat your oven to 475 degrees.
  11. While your veggies are simmering and your oven is heating up…Strain cooked potatoes and mash them in the pot you cooked them in. Add in butter, salt, pepper, and milk of choice until smooth and flavored to your liking.
  12. Layer your baking dish with veggies on the bottom.
  13. Next spread the mashed potatoes over the top. Making peaks often to create more browning while cooking.
  14. Next, lay a thin layer of breadcrumbs over the mashed potatoes. Season the top with remaining parsley. (If your breadcrumbs are already seasoned, omit this step).
  15. Melt about a quarter cup of butter and pour over top. (Or spray top with cooking oil). Either of these will give a brown / crispy top layer.
  16. Cook for 15 minutes (or until the top is crispy).
  17. Serve and Enjoy!

I imagine adding root vegetables such as turnips or rutabagas would be a great addition to this veggie shepherd’s pie.

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