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–+ servings
A round dinner plate is piled with a plant-based comfort food dish of vegetables and mashed potatoes.
4.50 from 8 votes

Vegan Vegetable Mushroom Shepherd's Pie

Author - Gena Hamshaw
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yields: 6 servings

Ingredients

  • 1 batch fluffy vegan mashed potatoes
  • 2 tablespoons olive oil
  • 1 white or yellow onion, chopped
  • 3 medium sized carrots, peeled and diced
  • 2 large or 3 small stalks celery, diced
  • 2 cloves garlic, minced
  • 24 ounces sliced white or cremini mushrooms (680g)
  • 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon chopped rosemary (or 1 teaspoon dried rosemary)
  • 2 medium rutabagas or celery roots, peeled and diced (about 1lb/455g)
  • 1/2 cup dry white wine (optional) (120ml)
  • 2 tablespoons unbleached, all purpose flour (15g)
  • 3/4 cup vegetable broth (180ml)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

Instructions

Make mashed potatoes

  • Prepare the mashed potatoes as directed in this post.

Make the filling

  • Preheat oven to 350F degrees. Lightly oil a 3 quart, rectangular baker. 
  • In a large, deep sauté pan, heat the olive oil over medium heat. Add the onions, carrots, and celery.
  • Sauté for 7 minutes, or until the onions are clear and the carrots are tender, stirring often. Add the mushrooms, garlic, and fresh herbs. Cover the pot and cook for 10-12 minutes, or until the mushrooms have reduced considerably in size and released their juices.
  • Add the rutabaga to the sauté pan. Re-cover and turn the heat to medium low. Cook for another 10-12 minutes, or until the rutabaga is tender. Add the white wine to the sauté pan. Cook, stirring often, for 3-4 minutes, or until the wine has cooked down (this step is optional; skip if you prefer).
  • Whisk the flour with 1/3 cup of the broth to create a slurry. Add this to the pot, followed by the remaining broth and the salt. Bring this mixture to a simmer, then cook for a final 3 minutes, or until the filling liquid is thickened and no longer brothy. If the mixture becomes too thick (it should have the look of vegetables in a gravy-like sauce), add an extra splash of broth. Season the mushrooms and vegetables to taste with additional salt and freshly ground pepper as needed. Transfer this mixture to your prepared casserole. 

Assemble and bake

  • Spread the prepared mashed potatoes over the cooked vegetable layer.
  • Transfer the dish to the oven, and bake for 40 minutes, or until the vegetables are bubbling and the potatoes are gently browning. Wait 30 minutes before slicing into squares and serving.