This vegetarian shepherd’s pie features mushrooms, crumbled tempeh, red wine, and lots of wintery aromatics.
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.
Make-Ahead Tips
This tempeh-mushroom shepherd’s pie reheats really well, whether in the oven or the microwave. Refrigerate the leftovers, covered, for up to 4 days. (This is perfect for meal prep.)
More Vegetarian Mushroom Recipes…
- Savory Mushroom Hand Pies
- Enoki Mushroom “Carnitas” Tacos
- Creamy Mushroom Tartines
- King Oyster Mushroom “Scallops”
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintVegetarian Shepherd’s Pie with Mushrooms and Tempeh
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: European
- Diet: Vegan
Description
A hearty vegan shepherd’s pie with a red wine-spiked filling.
Ingredients
For the Potatoes
- 4 medium white or Yukon Gold potatoes (about 2 pounds), peeled and cut into small chunks* (see note below)
- 2 teaspoons fine sea salt
- 1/2 cup unsweetened oat or cashew milk, warmed
- 3 tablespoons extra virgin olive oil or vegan butter
For the Filling
- 3 tablespoons extra virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- One 8-ounce package tempeh, crumbled
- 1 medium yellow onion, diced
- 1 large or 2 medium carrots, peeled and diced
- 1 large or 2 small celery stalks, diced
- 3 large garlic cloves, minced
- 1 teaspoon Herbes de Provence (or dried thyme, rosemary, or oregano)
- Freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1 cup dry red wine*
- 1 cup mushroom or vegetable broth
- 1 cup frozen shelled peas
Instructions
- Place the potatoes in a medium pot with 2 teaspoons salt and enough water to cover by about 2 inches. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer until the potatoes can be pierced easily with a fork, about 15 minutes.
- Meanwhile, preheat the oven to 400ºF.
- Start the filling. Heat a tablespoon of oil in a large skillet over medium heat and add the mushrooms. Cook until they’re browned, stirring occasionally, about 8 to 10 minutes. Remove and set aside.
- To the skillet, add the tempeh and 1/2 cup water. Simmer over medium heat until all the water is evaporated, about 5 minutes.
- Add the remaining 2 tablespoons oil, the onion, carrot, celery, garlic, herbs, 1/4 teaspoon salt, and lots of pepper. Cook until the vegetables are softened and starting to brown, stirring occasionally, about 12 minutes.
- Stir in the tomato paste and cook for 1 minute. Add the wine and stir to deglaze the pan. Simmer for about 2 minutes to evaporate the alcohol. Then add the broth and peas, and bring to a simmer. Turn the heat off, add the mushrooms back in, and taste to adjust the seasonings if needed.
- Drain the potatoes and return to the pot. Add the warm milk and oil/butter. Mash until smooth. Taste and season with salt, if needed.
- Transfer the tempeh mixture to a deep-dish pie pan or casserole dish. Dollop with the potatoes and spread in an even layer.
- Bake for about 20 minutes, until the top is lightly golden. Serve immediately.
Notes
- If you only have russet potatoes, they’ll work fine.
- This is a great place to use leftover wine that’s been lingering for a while. Anything dry – like malbec or pinot noir – will work. Never use “cooking wine.” If you don’t drink, substitute the wine with an equal amount of extra broth and compensate for the acidity with a splash of balsamic vinegar.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 280
- Fat: 12.2 g
- Carbohydrates: 30.2 g
- Fiber: 4.8 g
- Protein: 10 g
Laur says
I’m just about to pop this in the oven but I’m willing to give it 5 stars ahead of time – the filling is way too good! Perfect way to use up tempeh! Thanks for sharing 🙂
Alexandra Shytsman says
Haha, love this, Laur! Thank you so much for the stellar review. I hope you enjoyed the final dish 😀
Mary Meehan says
h another question about this recipe.. can I freeze it ?
thanks
Alexandra Shytsman says
Hi Mary. Yes, you can use almond milk as long as it doesn’t have any flavor additives (like vanilla). And yes, you can freeze it 🙂
Mary Meehan says
hi Alex.. this looks delish!.. can I sub unsweetened almond milk for yours in recipe??.