Vegetarian Shepherd Pie Recipe
It all started out with a "Cottage Pie", then slowly just like it happens for almost everything, it sprouted branches by way of variations. Shepherd Pie came into existence and so did many others like cowboy pie, Pâté chinois, hachis Parmentier, Siniyet Batata, etc. Of course each boasts of a distinct ingredient which is different from the others although sometimes used interchangeably. With beefs and lambs playing the main role in these variations, can the humble legumes and soy be left far behind? I may not be right, but I have an inkling that the shepherd's in India at least cant really afford to have choicest cuts of the meat for their meal. They rather would sell them, make money out of it while eating frugal themselves. so sadly poor that they are! :(
Vegetarian Shepherd Pie Recipe
This variations is good for cleaning the fridge of those bits of assorted vegetables. You know, when at the end of the week you find yourself staring at 1 carrot, 2 parsnips, 2 'i am going to die soon' bell peppers etc - then this is it ;). Recently, I found Seitan Cutlets in my local food market. I was surprised since I always found the 'blob looking' type. I had bought some home and promptly forgotten about them. So come weekend and time comes for shopping anew, I see it happily sitting in the corner. I used that and the vegetables together to make the pie with the seitan , chickpeas and Portobello being the meat replacement. I don't have the right measures since it was all kinda chop and throw into the pot - but I have an approximate idea of the ingredients I used and how I made them - hence pls do use your discretion for the seasonings. This provides a generous portion for 2 and would be a good meal for 3. Vegetarian Shepherd Pie Recipe You might be interested in: Vegetarian Meat Loaf, Vegan Sloppy Joe, Vegetable Pot Pies, African Jollof Rice
  • Cook time:
  • Prep time:
  • Serves: 3 people
  • Yields: Makes a Generous portion for 2 and a hearty side for 3
  • 2 large potatoes
  • 1 large onion, chopped
  • 1 large carrot, sliced
  • 2-3 cloves of garlic
  • 2 portobello mushrooms
  • 1-2 parsnips, chopped
  • 1 - 15oz canned garbanzo beans (chickpeas)
  • 8 oz Seitan,chopped or minced or ground - your preference
  • 1 cup frozen peas
  • 1 tbsp tomato paste
  • 2 - 3 cups vegetable broth
  • 3-6 tbsp heavy cream, warmed (depending on the consistency you like)
  • 1 tbsp butter,softened
  • 1/2 - 1 tsp Italian seasoning (or use any dried herbs)
  • salt and pepper to taste
1. Preheat Oven 450F. Steam the potatoes until tender.
2. Meanwhile in a large skillet saute onions, tomato paste and garlic in 1 tsp oil (or butter)  and salt until soft and the rawness of the tomato paste goes away. Add the carrots and cook for another 1 minute. Add the mushrooms and the seasoning next until mushrooms gets soft.
3. Add the Seitan and chickpeas to the mixture and cook for 1-2 minutes.
4. Now add the vegetable broth to the vegetables.  Mash the chickpeas a bit for the mixture to thicken. You can mix 1 tbsp all purpose flour and little water to make a thick paste and cook along with the mixture for 5 minutes. It will help it to thicken up. For me usually the chickpeas helps to bind the mixture.
5. Add the peas last (its frozen hence does not need to really cook for long). Toss it until combined.  Taste and add more seasoning if required.
6. Take the potatoes hot and mash them to a smooth consistency. You can peel them if you want but I like the skin on my potatoes and keep them. Add in the butter and heavy cream. Season with salt and pepper to taste.
7. Place the vegetable mixture on a casserole dish or a deep pie pan. Then drop spoonfuls of the mashed potatoes around he perimeter of the dish.
8. Use a rubber spatula to spread the potatoes making sure to attach them to the rim of the pie plate. Seal the edges to prevent the filling  from bubbling out of the plate in the oven. Place this dish on a baking sheet lined with foil just in case to catch any leeks.
9. Bake for 30-45 minutes until the edges are bubbling and the top is lightly browned. Cool for few minutes before serving.
I garnished it with few cilantro leaves and this tasted even better the next day! Vegetarian Shepherd Pie Recipe

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By ritu on Jul 27, 2015

Hi i want to try this recipe but i m allergic to mushroom is their any other option instead of mushroom.

By Valeria Ainsztein on Nov 22, 2012

I just tried the recipe for my Thanksgiving vegetarian meal! It was delicious! My husband (very picky) and my 5 1/2 year old (very picky) both loved it! The parsnips are mentioned as one of the ingredients but you never mention what to do with them in the actual instructions. I sautted them when I added the mushrooms.

By payal on Mar 11, 2012

what are parsnips and sheitan???? is parsnip called mooli in hindi???

By Ankit on Dec 19, 2010

Just made this and my family LOVED it. I used Lightlife Smart Ground (veggie protein crumbles) instead of the seitan to give it more of the original ground beef taste and texture. Worked extremely well. Throwing in the all purpose flour gave it the perfect consistency! Thanks for this fun and tasty recipe!

By Gayu on Dec 18, 2010

Lovely pie..This one is a must try for me..Anything vegetarian, I would love to make it asap!!

By Jamie on Nov 29, 2010

Thanks for this recipe, which I will definitely try. My problem is that I live (and eat) alone, so I have to be able to freeze and rewarm leftovers. Does anyone have any suggestions on how to freeze the leftovers (in single portion sizes)? What kind of container should I use? Should I freeze the "leftovers" before I complete the final step (the baking)? That makes more sense to me. I just can't figure out what sort of containers/wrap to use to freeze my individual-size shepherd's pies so the pie filling stays underneath and the mashed potatoes on top. Any advice welcome!

By Sanc on Jan 22, 2010

Hey Divya, I tried the pie it came out fab!! thanks a lot. I did not have heavy cream so I used milk and butter mixture ( i read it in some website) It worked great. Only issue was after baking for 30 mins the mixer was a little soggy underneath. Is it because I did not use seitan? Sanc

Oh yes, I just mentioned that in your previous query. :) Great that you liked it. Soggy could be cos of the consistency. Was it too liquidy? I don't think Seitan is an issue - that was just to add protein to the dish and also to make allowance for those who prefer the non-veggy version to compensate for the chewiness. May be mashing up the chickpeas could have helped to thicken the mixture...--DK

By Sanc on Jan 20, 2010

Hey Divya, wht is a substitute for heavy cream? can we make it at home itself? sanc

1 cup heavy cream would be 3/4 cup of milk and 1/4 cup of melted butter. In baking esp. I have tried with milk and butter and in other normal cooking I use evaporated milk as substitutions. --DK

By notyet100 on Dec 18, 2009

thnks ,...;-)

By Kiran on Dec 18, 2009

I like the look of this recently one of my sister in-laws tried a recipe & since then I have been thinking of making it myself using soya mince.

By peanutts on Dec 18, 2009

THats one very healthy sheperd's pie.

By bergamot on Dec 18, 2009

Sheperd pie with so many veggies... love it...

By Priya on Dec 18, 2009

Such a tremendous vegetarian shepherd's Pie DK...looks really marvellous and filling..

By Alka on Dec 17, 2009

I know what you mean by cleaning the fridge..I face this situation every weekend..and majority of time I end up making Pulao ;-) This is such a lovely recipe and the crust is tempting me so much..yummm

By CurryLeaf on Dec 17, 2009

I love this and have made the same as well.Though I did not use seitan and chickpeas ,but just soy chunks.The vegetarian version is known as "shepherdess pie" .Yours look as perfect as it can be.

By Preeti on Dec 17, 2009

Never tried pie, sounds interesting... will try this now:)

By Pavani on Dec 17, 2009

Looks delicious and makes a filling meal for sure.

By Mona on Dec 17, 2009

Lovely! this vegetarian take on shepherd pie sounds enticing!

By MaryMoh on Dec 17, 2009

That looks a good way to use up any leftover vegetables in the fridge. I have to try this. Looks easy and simple to make, yet delicious.