Vegetable Shepherd’s Pie

Comfort food can most certainly be hearty vegetable dishes. If you want to make this recipe vegan then use nondairy products instead of butter and milk.

  • Mashed Potatoes
  • 3 Pounds Red Potatoes (Peel & Dice)
  • 2 Tablespoons Unsalted Butter
  • 1/3 Cup Milk
  • 1 Teaspoon Kosher Salt
  • 3/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Freshly Ground Pepper
  • Vegetable Filling
  • 3 Tablespoons Olive Oil
  • 1 Large Onion (Chopped)
  • 4 Garlic Cloves (Minced)
  • 5 Carrots (Peeled & Diced)
  • 2 Parsnips (Peeled & Diced)
  • 5 Celery Stalks (Diced)
  • 1 Cup Vegetable Broth
  • 1/3 Cup Red Wine
  • 1 Tablespoon Dried Thyme
  • 1/2 Teaspoon Italian Seasoning
  • 3 Tablespoons Unbleached Flour
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Gravy
  • 1 Cup Vegetable Broth
  • 1/4 Cup Nutritional Yeast
  • 1 Teaspoon Yellow Mustard
  • 1 Tablespoon Tamari
  • 1 Garlic Clove (Minced)
  • 1 Tablespoon Cornstarch Or Arrowroot
  • 2 Tablespoons Tahini
  • 1 1/2 Tablespoon Balsamic Vinegar
  • 1 1/2 Tablespoons Molasses
  • 1/2 Teaspoon Agave Nectar
  • 2 Tablespoons Olive Oil
  1. Preheat your oven to 425 degrees.
  2. Lightly oil casserole dish. Set aside.
  3. In large-size pot place peeled and chopped potatoes. Cover with water and bring to boil. Reduce heat and simmer for 30 minutes.
  4. While potatoes are cooking prepare vegetable filling. Chop onion and mince garlic. Add olive oil to large-size skillet and turn heat to medium-low. Add onions and garlic. Cook for 10 minutes. Turn heat to medium and add chopped carrots, parsnips, and celery. Cook 15 minutes.
  5. When potatoes are done cooking, drain and add back to pot. Add butter, milk, garlic powder, kosher salt, and pepper. Mash well and set aside.
  6. In small-size bowl, whisk together broth, red wine, thyme, kosher salt, pepper, and flour. Add to vegetables in skillet and stir. Add kosher salt and pepper. Cook 10 more minutes. Remove from heat and scoop vegetable mixture into casserole dish. Spread on mashed potatoes.
  7. Place in oven and bake 30 minutes until golden brown. Remove from heat and let cool 10 minutes before serving.
  8. To make gravy, combine all ingredients in food processor and purée until smooth. Pour puréed ingredients into small-size pot and turn heat to medium-high. Bring to boil. Reduce heat to low and stir frequently until thickened. Remove from heat and serve over Shepard’s Pie.
  9. Serves 4
  10. “Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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