Vegetarian Shepherd’s Pie with Tempeh and Mushrooms

Shepherd’s pie (also known as ‘cottage pie’ in the UK or hachis parmentier in France) is a traditional peasant dish designed to repurpose leftover meat – like ground beef, lamb, or duck. The meat is typically combined with peas, carrots, and broth to create a rich gravy, then layered into a casserole dish, topped with fluffy mashed potatoes, and baked.

The result: a hearty, stick-to-your-ribs meal perfect after a day of strenuous shepherding in the windy mountains. (Or for just binging Netflix on the couch.)

This vegetarian shepherd’s pie replaces meat with mushrooms and tempeh. For the gravy element, I take a nod from the French and spike the broth with red wine, which gives the pie a festive, warming quality. (It’s also a great way to use leftover wine that’s been lingering in the fridge for a while).

Key Ingredients + Substitutions

• Tempeh: Look for it in the refrigerated section near tofu. If you’re not a fan of tempeh, use 1 1/2 cups cooked/canned green lentils in the filling instead; you can add them at the end of step 6 along with the mushrooms.
• Mushrooms: Cremini are easiest to find, but shiitakes would also work well here.
• Tomato Paste: Adds depth to the sauce.
• Red Wine: This is a great opportunity to use up wine that’s been hanging out in the fridge too long. Anything dry – like malbec or pinot noir – will work. Never use “cooking wine.” If you don’t drink, substitute with an equal amount of extra broth and compensate for the acidity with a splash of balsamic vinegar.
• Potatoes: I like white and Yukon Gold potatoes because they’re less starchy. If you can’t find them, russets will do.
• Milk: Full-fat oat milk and unsweetened cashew milk have the richest texture and most neutral flavor that’s fit for savory cooking. Avoid almond milk here.

How to Make Vegetarian Shepherd’s Pie

Step 1: Boil the Potatoes

Peel and chop the potatoes, place in a pot, cover with water, and season with salt. Cover with a lid and bring to a boil. Then simmer until the potatoes are tender, about 15 minutes.

Step 2: Cook the Mushrooms

While the potatoes are simmering, cook the mushrooms until golden brown – about 10 minutes – then remove from the pan. (It’s important to cook them separately for proper browning; if you cook the mushrooms with the mirepoix, they will steam instead of caramelizing and won’t develop flavor.) P.S. If you have a large cast iron skillet, you can cook the filling and bake the pie in it.

Step 3: Make the Filling

In the pan where you cooked the mushrooms, combine the tempeh with a bit of water and cook just until the water evaporates; this step steams the tempeh, which reduces its natural bitterness and helps it absorb other flavors. Then add oil, the mirepoix, garlic, and dried herbs. Cook until the vegetables are softened, about 10 minutes. Lastly, add the wine, broth, peas, and the cooked mushrooms.

Step 4: Finish the Potatoes

Drain the potatoes and return to the pot. Add warm milk, and olive oil or butter, and mash until smooth.

Step 5: Layer and Bake

Transfer the filling to a deep-dish pie pan or casserole dish. Dollop the mashed potatoes on top and gently spread to cover the surface in an even layer. Bake for about 20 minutes, until the top is lightly golden.