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.  

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. 🙂

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.

5.0 from 1 reviews
Vegetarian Mushroom Shepherd's Pie
Prep time
Cook time
Total time
This vegetarian mushroom shepherd's pie is the perfect comfort food, even the pickiest eaters will love! It also has a vegan version.
Recipe type: Main
Cuisine: American
Serves: 10+
  • 1 kg red skin potatoes
  • 100g 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
  • 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.
Vegetarian Mushroom Shepherd's Pie

Previous PostNext Post

About the Author


Facebook Twitter Google+

I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

14 Comments on “Vegetarian Mushroom Shepherd's Pie”

  1. 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

  2. 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.

    1. 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.

    1. 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!

        1. You’re welcome! 😀 I’m so glad to hear this! I’d love to keep in touch and if you have any questions, don’t hesitate to contact me 😉

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

  3. 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.

  4. Yes you're right! I've never heard of pastistsio before but I checked it out. In Romania there are many types of moussaka and none of them contain eggplant like the greek recipe, the traditional romanian moussaka recipe contains meat; so I'm a bit confused now 🙂

  5. I have never made moussak looks really comforting and delicious to me. You even used soy granules in the recipe. Nice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: