Veggie Shepard'S Pie Recipe

Name: Veggie Shepard'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil 1 for mushrooms & 1 for onions; 3 tablespoons red wine for mushrooms; 1/2 cup red wine for sauce, I used Cabernet; 3/4 pound mushrooms sliced; 1 onion Medium, diced; 4 cups veggies mixed, frozen or fresh; 2 cans chickpeas drained & rinsed; 2 cups stock veggie, Use chicken stock if you don't care about it being a vegetarian dish; 1 tablespoon garlic powder; salt; 1 teaspoon thyme dried; 4 tablespoons tomato paste; 2 tablespoons flour; 1 teaspoon worcestershire; 1 bay leaf; 1 cup shredded cheese; 3 pounds purple potatoes peeled; 1 1/4 cups buttermilk; 2 tablespoons sour cream; 1 tablespoon garlic powder; salt

Servings: persons

2 tablespoons olive oil 1 for mushrooms & 1 for onions
3 tablespoons red wine for mushrooms
1/2 cup red wine for sauce, I used Cabernet
3/4 pound mushrooms sliced
1 onion Medium, diced
4 cups veggies mixed, frozen or fresh
2 cans chickpeas drained & rinsed
2 cups stock veggie, Use chicken stock if you don't care about it being a vegetarian dish
1 tablespoon garlic powder
salt
1 teaspoon thyme dried
4 tablespoons tomato paste
2 tablespoons flour
1 teaspoon worcestershire
1 bay leaf
1 cup shredded cheese
3 pounds purple potatoes peeled
1 1/4 cups buttermilk
2 tablespoons sour cream
1 tablespoon garlic powder
salt

1
In a large saute pan, over medium heat, cook mushrooms in olive oil for 5 minutes. Add 3 T red wine and continue to cook until browned and wine is absorbed. Remove mushrooms, set aside.
2
Wash and peel the potatoes. Fill pot with water, salt and bring to a boil for 20 minutes or fork tender.
3
Add more olive oil to pan, add diced onions and cook 5-8 minutes. Push to one side and add frozen veggie mix to other side of pan. Cook until veggies are hot all the way thru. Stir to combine.
4
Add mushrooms back into the pan. Add veggie stock, thyme, tomato paste, chickpeas, 1/2 cup red wine and flour. Bring to a low simmer, let cook until the sauce has thickened.
5
Preheat oven to 400 degrees.
6
Remove veggies from heat and place into a large casserole dish.
7
Drain potatoes, add buttermilk, sour cream, garlic powder, salt and pepper. Mash until creamy.
8
Spread the mashed potatoes over the veggies. Add an extra sprinkle of thyme over the top.
9
Bake for 15 minutes. Add shredded cheese and bake another 15-20 minutes until browned and bubbly.
10
Let sit for 5 minutes to set up, serve and enjoy!
11
Optional - sprinkle parsley or green onions over the top.

1909

kcal

Calories

111

Fat

130

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil 1 for mushrooms & 1 for onions, 3 tablespoons red wine for mushrooms, 1/2 cup red wine for sauce, I used Cabernet, 3/4 pound mushrooms sliced, and more.

Yes, Veggie Shepard'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Veggie Shepard'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions