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Vegetarian Shepherd's Pie is an easy and delicious weeknight meal

Mushroom Stout Vegetarian Shepherd’s Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Tiffany
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Vegetarian Shepherd’s Pie is hearty and delicious — without the meat! This cozy version combines mushrooms, earthy parsnips, vegetables, herbs, stout beer, and buttery mashed potatoes.



For the Potatoes

  • 2 1/2 pounds gold potatoes, peeled and chopped
  • ½ cup milk
  • 6 tablespoons butter
  • Salt and pepper, to taste

For the Filling

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and medium diced
  • 2 celery stalks, diced
  • 1 parsnip, peeled and medium diced
  • 1 pound cremini mushrooms, sliced
  • 2 portobello mushroom caps, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 cup Irish stout, such as Guinness
  • ½ cup vegetable stock
  • ¼ cup cold water
  • 1 tablespoon cornstarch
  • ½ cup frozen peas
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • Salt and pepper, to taste


  1. Place the potatoes in a pot and cover with cold water. Salt the water and bring the potatoes to a boil. Cook until fork-tender, about 20 minutes.
  2. While the potatoes cook, prepare the filling. Add the olive oil to a 12” preheated cast iron (or other oven-safe) skillet over medium heat. Add onions and garlic and cook until translucent, about 5 minutes. Add the carrots, celery, and parsnip and cook 5-7 minutes more until slightly softened. Season with salt and pepper.
  3. Add in all of the mushrooms and continue cooking until the mushrooms are softened and release their moisture, about 8 minutes.
  4. Stir in the tomato paste and vegetarian Worcestershire sauce and cook 1 minute before adding in the beer and stock. Scrape the browned bits off the bottom of the pan and simmer until the liquid is reduced by about half, 10-15 minutes.
  5. While the filling is simmering, drain your cooked potatoes. Warm the butter and milk. Using a potato masher, mash the potatoes slightly and add in the warm butter/milk mixture and salt and pepper. Continue mashing until smooth.
  6. Stir the cornstarch and cold water together to make your slurry. Stir the slurry, peas, rosemary, and thyme into your filling. Let simmer 2 minutes or so until thickened. Taste your filling and add more salt and pepper if necessary.
  7. Top the filling with your mashed potatoes and spread the potatoes evenly on top. Place the entire cast iron pan in a preheated broiler and heat until the potatoes are golden brown, 3-5 minutes. Enjoy!


Want to save some time? You can use either store-bought or leftover mashed potatoes here if you’d like. You’ll need roughly 4 cups of prepared mashed potatoes for this recipe.


  • Serving Size: 1
  • Calories: 405
  • Sugar: 9.7g
  • Sodium: 136mg
  • Fat: 17.1g
  • Saturated Fat: 8.3g
  • Carbohydrates: 52.4g
  • Fiber: 9.5g
  • Protein: 8g
  • Cholesterol: 32mg