Vegetarian Sheppard’s Pie

Serving Size: 6
Cook Time: 30 minutes
Difficulty: Easy


  • 4 Russet or Kennebec Potatoes
  • 3 Carrots
  • 3 Stalks Celery
  • 1/2 Yellow Onion
  • 2 cups Mushrooms
  • 1 tbsp Flour
  • 1 tsp Thyme
  • 1 tsp Sage
  • 4 Cloves Garlic
  • 2 cups Vegetable Broth
  • 1/3 cup Red Wine
  • 1 cup Sweet Corn
  • 1 cup Baby Peas
  • Salt – To Taste
  • Pepper – To Taste
  • Milk – As Needed
  • Butter – As Needed
  • 1 tbsp Tomato Paste


  1. Peel, chop and boil potatoes for 10 – 15 minutes until soft.
  2. Meanwhile, chop carrots, celery, and onion saute in butter for a few minutes.
  3. Add the mushrooms and cook until the edges begin to darken. Add the garlic and season to taste with salt and pepper
  4. Add the corn and peas
  5. Add the tomato paste, flour, thyme, and sage.
  6. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
  7. Mash the potatoes and add the butter and milk until smooth. Season with salt and pepper
  8. Lay the veggie mixture into a baking dish, and spread the potato mixture over top. The rougher the surface, the crisper it will turn out
  9. spray the surface with cooking spray. Broil for 10 – 15 minutes, or until the top is crispy.
  10. ENJOY!

Serve with our Cabernet Sauvignon

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