Best 5 Vegetarian Mushroom Shepherds Pie With Vegan Version Recipes

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Dive into the delectable world of vegetarian and vegan culinary delights with our Mushroom Shepherd's Pie. This hearty and flavorful dish is a symphony of textures and tastes, showcasing the umami-rich mushrooms as the star ingredient. Served in a crispy, golden crust, this pie is a feast for the eyes and the taste buds. In this comprehensive guide, we present two variations of this classic recipe: a vegetarian version and a fully vegan alternative, catering to diverse dietary preferences. Prepare to embark on a culinary journey that will satisfy your cravings and nourish your body with wholesome ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)

Provided by Samantha Seneviratne

Categories     dinner, casseroles, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
  • Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
  • Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
  • Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green lentils because they hold their shape in cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h20m

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
10 ounces cremini mushrooms, trimmed and sliced
1 tablespoon tomato paste
1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
1 dried bay leaf
1 cup French green lentils, picked over
Kosher salt and freshly ground pepper
1 cup frozen peas
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
4 cloves garlic
4 tablespoons unsalted butter
1/2 cup whole milk, warmed

Steps:

  • Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
  • Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
  • Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

VEGETARIAN MUSHROOM SHEPHERD'S PIE - WITH VEGAN VERSION



Vegetarian Mushroom Shepherd's Pie - With Vegan Version image

This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat.

Provided by gourmandelle

Categories     Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

1 kg red potatoes
100 g textured soy protein granules
1 kg mushroom (I used champignons)
1 carrot
1 red bell pepper
2 onions, diced
1 bunch dill, chopped
1 bunch parsley, chopped
2 eggs (or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
sea salt, to taste
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 tablespoon dried thyme
2 tablespoons sunflower oil

Steps:

  • Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
  • Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
  • Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
  • * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
  • Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
  • Heat your oven at 392Ëš. Put the casserole in the oven. Cook for 40 minutes.
  • Don't serve immediately. Let it cool for at least half an hour.
  • *Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.

VEGETARIAN MUSHROOM SHEPHERD'S PIE



Vegetarian Mushroom Shepherd's Pie image

This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat. Yes, this recipe takes a little longer to prepare but it is definitely worth it! Try it and let me know if you liked it as much as I did.

Provided by Gourmandelle

Time 59m59S

Yield 12

Number Of Ingredients 14

1 kg red skin potatoes
100 g soy granules
1 kg button mushrooms
1 carrot
1 red bell pepper
2 onions, diced
1 bunch of dill, chopped
1 bunch of parsley, chopped
2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
sea salt, to taste
1/2 tsp ground pepper
1 tsp sweet paprika
1 tbsp dry thyme
2 tbsp unrefined sunflower oil

Steps:

  • Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while. Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together. Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes. * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water. Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes. Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes. Don't serve immediately. Let it cool for at least half an hour.

VEGETARIAN SHEPHERD'S PIE (CROCK POT)



Vegetarian Shepherd's Pie (Crock Pot) image

Next time you buy sweet potatoes, buy a few extra to make this delicious low fat vegetarian supper. If you prefer a "meat" dish just omit the bulgar and salt, and saute 1 pound of ground beef and add it to crock pot adding it to the crock pot before adding the vegetables to the crock pot. This recipe requires a greased 5 quart (or larger) slow cooker When I made this I only used two parsnips instead of the 4 as in the instructions but huge sweet potatoes. We served this with sourdough bread and I topped mine with low-fat sour cream. I also think this would be a great veggie side dish (skipping the bulgur) to accompany chicken. Recipe source: The Healthy Slow Cooker

Provided by ellie_

Categories     Savory Pies

Time 10h

Yield 8 serving(s)

Number Of Ingredients 19

4 sweet potatoes, peeled and sliced
1 tablespoon butter
salt
pepper
1 cup bulgur (see note in description if you prefer a meat-lovers shepherd pie)
2 cups boiling water
1 tablespoon olive oil
2 onions, chopped
4 -5 carrots, peeled and sliced
4 -5 parsnips, peeled and sliced
4 garlic cloves, minced
2 teaspoons rosemary (or 1 tablespoon fresh rosemary minced)
1 teaspoon salt
1/2 teaspoon pepper
8 ounces cremini mushrooms (or 8 ounce regular mushrooms, quartered)
1 tablespoon flour
1 cup vegetable broth
1/4 cup tomato paste
1 cup swiss cheese (optional)

Steps:

  • To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
  • To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
  • Over medium heat, heat oil in a skillet for 30 seconds or so.
  • Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
  • Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
  • Stir in mushrooms, tossing to coat.
  • Stir in flour and cook stirring for another minute or so.
  • Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
  • Add bulgur and stir in well.
  • Spread sweet potato topping over mixture.
  • Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
  • Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
  • Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.

Nutrition Facts : Calories 186.2, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 432.8, Carbohydrate 36, Fiber 7.1, Sugar 6.9, Protein 5

Tips:

  • For a richer flavor, use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • If you don't have vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to taste.
  • To make the pie ahead of time, assemble it and then freeze it unbaked. When you're ready to serve, thaw the pie overnight in the refrigerator and then bake it according to the recipe instructions.
  • If you're using a vegan cheese, make sure it's one that melts well. Some vegan cheeses can be crumbly when melted.
  • Serve the pie with a side of roasted vegetables or a simple green salad.

Conclusion:

This vegetarian mushroom shepherd's pie is a hearty and flavorful meal that's perfect for a weeknight dinner. It's also a great way to use up leftover vegetables. The pie can be made ahead of time and frozen, making it a convenient option for busy families. With its rich flavor and satisfying texture, this pie is sure to be a hit with everyone at the table.

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