Skip to Content

Vegetarian Mushroom Shepherd’s Pie

This vegetarian mushroom shepherd’s pie is the perfect comfort food, even the pickiest eaters will love! It also has a vegan version.  

This mushroom shepherd’s pie is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat. This recipe was first made by my mom, who is eating less and less meat and she’s trying to “vegetarianize” all recipes that she cooks. I’m am so happy that I succeeded in changing my parents’ eating habits even just a little. 🙂

Vegetarian Mushroom Shepherd's Pie

Yes, this mushroom shepherd’s pie recipe takes a little longer to prepare, but it is totally worth it! This is one of my favorite vegetarian comfort food recipes. If you’re looking for a budget-friendly, delicious vegetarian casserole recipe, this mushroom shepherd’s pie is just perfect!!

Try it and let me know if you liked it as much as I did.

Yield: 10 +

Vegetarian Mushroom Shepherd's Pie

Vegetarian Mushroom Shepherd's Pie - with vegan version | Musaca de cartofi vegetariana

This vegetarian mushroom shepherd's pie is the perfect comfort food, even the pickiest eaters will love! It also has a vegan version.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 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 5 Tbsps nutritional yeast + 4 Tbsps tapioca starch, dor vegans
  • sea salt, to taste
  • 1/2 tsp ground pepper
  • 1 tsp sweet paprika
  • 1 Tbsp dry thyme
  • 2 Tbsps sunflower oil

Instructions

  1. Peel 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.
  2. Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
  3. Heat oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Sauté for 10 minutes.
  4. * 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.
  5. 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.
  6. Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes.
  7. Don't serve immediately. Let it cool for at least half an hour.

Notes

I used a ~40x15cm casserole.

Raw Vegan Chocolate Ice Cream Cupcakes with Carob Powder
Raw Vegan Chocolate Ice Cream Cupcakes
← Read Last Post
Romanian Polenta recipe
Traditional Romanian Polenta Recipe | How to make polenta
Read Next Post →

Jessie K.

Monday 16th of July 2018

Made this recipe yesterday with my mom and both of us loved it! Thanks a lot for writing this, Ruxandra! Looking forward to the next recipe

Ruxandra

Tuesday 17th of July 2018

You're welcome! Glad you and your mom liked it! :)

Valerie

Sunday 18th of September 2016

The temperature of the oven is 392 deg. That is an odd number for a baking temperature. Is it a typo? I'd like to make this-this afternoon. Thanks.

Ruxandra

Sunday 18th of September 2016

My oven is in Celsius. So I converted 200C into 392F. I don't know how ovens in Farenheit have their temperatures, so anything around that number would be ok.

Emily

Monday 24th of February 2014

Can I use an egg instead of the soy granules? I cant seem to find those..

Valerie

Sunday 18th of September 2016

Emily, I've found that using brown lentils (cooked) is a good substitute if you can't find soy granules.

Ruxandra

Monday 24th of February 2014

You can substitute soy granules with more mushrooms and some breadcrumbs. If you replace them it's best to use 1,5kg of mushrooms for the whole recipe (it may seem much but they shrink when cooked) and 3-4+ Tbsps of breadcrumbs. Breadcrumbs will absorb all excess water, just as soy granules would do.

I used soy granules because this way you don't have to use so many mushrooms. If you find textured soy cubes for example, you can just add them in the blender and pulse once or twice to make them granules.

You'll get about 12+ servings with the quantities mentioned in this recipe :)

Hope you'll like it!

Gourmandelle

Thursday 1st of December 2011

Yes you're right Jimbo. I don't want to confuse people so I'll change the name. Thanks!

Jimbo

Thursday 1st of December 2011

I think this is more like a vegetarian shepherd's pie. Usually the moussaka is prepared with sliced and partially fried potatoes at the bottom and eggplants on top with a besamel sauce covering the tray.

Skip to Recipe