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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 for the better, even just a little. 🙂

Shepherd’s pie is a classic comfort dish that originated in Britain and has been a staple meal for centuries. It dates back to the late 18th century. The dish became popular as a way to use up leftovers and stretch ingredients during times of food scarcity, and remains a comfort food staple in Britain today.

This is a savory meat and vegetable pie topped with mashed potatoes, that was originally made with leftover meat and vegetables. But today, I’m going to share with you a delicious vegetarian version of this classic dish.

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

This dish is a great way to get your daily dose of vegetables and is perfect for a cozy night in. It’s a twist on this classic dish, you can try adding different types of mushrooms or vegetables to the filling, such as chopped kale or chopped Brussels sprouts. You can also add different herbs and spices for extra flavor.

Vegetarian Mushroom Shepherd's Pie

Do you want to try other types of shepherd’s pie?

Looking for some creative shepherd’s pie recipes? The possibilities are endless! Here are a few ideas to get you started:

  1. Sweet potato shepherd’s pie: Instead of regular mashed potatoes, try topping your shepherd’s pie with a layer of sweet potato mash for a unique twist on the classic recipe.
  2. Mexican shepherd’s pie: For a southwestern twist, try making a shepherd’s pie with chili-spiced ground beef or turkey, black beans, corn, and topped with cheddar cheese and jalapenos.
  3. Seafood shepherd’s pie: Make a seafood version with a mixture of shrimp, crab, and scallops, mixed with white wine and lemon, and topped with a mixture of mashed potatoes and grated Parmesan cheese.
  4. Curry shepherd’s pie: Give your shepherd’s pie an Indian twist by using a spicy curry sauce in place of traditional gravy, and topping it with a mixture of mashed sweet potatoes and coconut milk.

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


  • 1kg (35oz) red skin potatoes
  • 100g (1 cup) soy granules
  • 1 kg (35oz) 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, for vegan version
  • sea salt, to taste
  • ½ tsp ground pepper
  • 1 tsp sweet paprika
  • 1 Tbsp dry thyme
  • 2 Tbsps sunflower oil


  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.


I used a ~40x15cm casserole.

Nutrition Information



Amount Per Serving Calories 90Total Fat 3gCarbohydrates 9.7gProtein 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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


Tuesday 17th of July 2018

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


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.


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.


Monday 24th of February 2014

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


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.


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!


Thursday 1st of December 2011

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


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.

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