Shepherds pie is truly delicious comfort food. It’s cozy and perfect for the chilly temperatures we’ve been having here in the Pacific Northwest. I have to say that while I’m not ready for it to be dark at 5pm, there’s nothing better than being cozy on the couch with a good TV show after the kids are in bed and enjoying a delicious, comforting dinner. This version of the classic comfort food is actually vegetarian and made with Portobello mushrooms and red wine to keep it hearty and flavorful. Vegetarian shepherds pie is a comforting and healthy dish you’ll want to make again and again.
This dish may be meatless, but I promise you won’t even miss it. Portobello mushrooms are the perfect replacement for traditional ground beef in this dish. Sautéed with thyme and sage and then simmered with red wine, it’s a truly delicious dish. Not only did my kids love it, but my meat-loving husband asked for seconds of this dish and is already wondering when I’ll make it again. I’ll take that as a win! And that means this is a great vegetarian dish to keep in your back pocket.
A few people have asked me for easy dishes that would work for Christmas Eve or Christmas Day. Maybe you do a huge Christmas Eve dinner and just want something cozy and casual on Christmas Day after a day in PJs opening presents, or maybe you’re the other way around. While this dish may not be traditional, I do think it has great potential as a holiday dish! I think it would even be great as a vegetarian Thanksgiving or Friendsgiving option.
Vegetarian shepherds pie may be even better than the version with meat in it! This is sure to be on repeat in our house this fall and winter.
- 3 lbs. Yukon gold potatoes
- ¼ cup milk
- ¼ cup sour cream
- ½ tbsp. garlic salt
- ¼ tsp. ground black pepper
- 2 tbsp. olive oil
- ½ yellow onion, finely chopped
- 16 oz. Portobello mushrooms, chopped
- ¼ cup flour
- 1 cup red wine
- 1 cup vegetable broth
- 2 cups frozen mixed vegetables
- 1 tsp. ground dried thyme
- 1 tsp. ground dried sage
- 1 tsp. garlic powder
- ¼ tsp. ground black pepper
- 1 tsp. salt
- Preheat oven to 350 degrees Fahrenheit. Spray an 8 x 12 or equivalent round baking dish with nonstick cooking spray.
- Slice and peel potatoes, and chop into large pieces. Place in a medium pot of salted water and boil until tender. Drain completely, then return to pot. Add milk, sour cream, garlic salt, and tender. Mash until very smooth. You can even use a hand mixer to make the potatoes extra creamy. Set aside.
- In a large pot, heat olive oil. Add onions and mushrooms and cook until tender. Add flour and mix to coat mushrooms and onions.
- Pour red wine and broth into the pot and bring to a simmer. Add mixed vegetables, thyme, sage, garlic powder, pepper, and salt. Bring to a simmer for at least 10 minutes, stirring frequently, and allowing the mixture to thicken.
- Pour mushroom mixture into the prepared dish. Carefully scoop mashed potatoes on top of the mixture. I used an ice cream scoop for consistency but you can use a regular spoon.
- Bake for 25-30 minutes until the potatoes begin to brown and mixture is bubbling.
- Serve warm. Enjoy!
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