Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

USA WEEKEND columnist Jean Carper 0

"This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin."

Ingredients {{adjustedServings}} servings 229 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
  2. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
  3. In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
  4. Bake 15 minutes. Brown in broiler. Serve.
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Reviews 38

  1. 51 Ratings


This recipe is time consuming, uses several pots and pans, but was well worth the trouble. I modified this recipe a bit by 1) adding chopped broccoli and zucchini to the mix, doubling the dry spices to accommodate the extra veggies, 2) adding some 2tsps chili spice and 2tbsp parsley, 3) using fat-free chicken broth rather than water (this works for us since we are not vegetarians), and 4) mixing in 1/4c of parmesan cheese into the mashed potato mixture. I also sprayed the baking dish lightly with Pam and baked for 30 minutes before browning. It rocked, my family loved it, and it tasted even better as leftovers for my workday lunch the following day! Give it a shot if you have the time.


Very Tasty Recipe, I never made a vegetarian shepherd pie, just your normal with meat. I think I'll try it with some mushrooms next and other things. Will take picture next.

Jill R.

Made some adjustments, in part based on what I had on hand. Used zucchini and mushrooms instead of eggplant and bell pepper. Subbed veg. broth in place of the water, and added some salt and pepper to the vegetable mixture as it cooked. Used some leftover mashed potatoes I had in the freezer (made with russet potatoes, half and half, butter, salt and pepper--a recipe from Cook's Illustrated). I wondered if I had to cook the frozen peas before mixing them in with the mashed pototoes, but turned out I didn't--just mixed them in frozen and they came out fine. I mixed the parmesan cheese in with the potatoes and peas, and kept the whole thing in the oven about an extra 10 minutes--didn't do the broiler step. It was yummy. It does have an Indian taste, though, as another reviewer pointed out, and that might not be for everyone.