Delia smith Vegetarian Shepherd’s Pie

There’s something quietly magical about spooning into a bubbling shepherd’s pie on a chilly evening. I remember making this version for a friend who’d just moved into a new flat — all boxes, no forks — and we sat on the floor eating this straight from the dish with soup spoons. Didn’t speak for 10 minutes. It was that good.

This is the kind of pie that hugs your insides. Earthy mushrooms, sweet carrots, herby gravy… all snuggled under a thick layer of creamy mashed potatoes that practically demands a second helping. It’s simple but so full of heart. And honestly? You won’t miss the meat — not even a little.

Why You’ll Love It

• You can make the whole thing ahead of time and just bake it off when you’re ready.
• It’s rich and savoury but not heavy — like wearing a soft jumper on a cold day.
• The mashed potatoes on top? Silky, a little tangy (hello, Greek yogurt), and pure comfort.
• It’s all done in one pan (if you play your cards right).
• The filling freezes beautifully. Double it, and future-you will thank you.
• It’s meat-free but tastes indulgent — great for flexi eaters or surprise vegetarians at your table.

Ingredients

Filling:

• 2 tbsp olive oil
• 3 shallots, minced (or 1 small onion + a garlic clove if you’re winging it)
• 16 oz mushrooms, sliced
• 6 carrots, peeled and chopped
• 1 sprig rosemary
• 1 sprig thyme
• 1 dried bay leaf
• 2 tbsp tomato paste
• 2 tbsp plain flour
• ½ cup red wine
• 1–2 cups veggie broth
• 1 tsp salt (adjust to taste)
• 2 cups frozen peas

Mashed potatoes:

• 6 Yukon gold potatoes (about 2 pounds)
• ½ cup full-fat Greek yogurt
• ¼ cup butter (or olive oil, if you must)
• Salt to taste

How to Make It

Boil your tatties:

Peel the potatoes and boil them in salted water until you can poke them with a fork and they sigh. Drain, mash with yogurt and butter, season well, and set aside.

Start the savoury base:

In a large ovenproof pot, heat the oil. Add the shallots and cook gently until soft and fragrant. This is your flavour foundation — don’t rush it.

Load up the veg:

Toss in mushrooms, carrots, and the herb sprigs whole. You’ll fish them out later, promise. Cook until everything starts to soften — around 10–15 minutes.

Make it saucy:

Stir in the tomato paste and flour until everything’s coated. Pour in the wine, scraping up any brown bits stuck to the bottom (they’re flavour gold). Let it bubble for a minute or two.

Build the gravy:

Add the stock bit by bit, stirring to create a thick gravy. It should coat a spoon without sliding off. Let it simmer gently for 10–15 minutes. Remove the herbs, stir in peas.

Layer it all up:

Spoon the mashed potatoes on top — rustic swirls are your friend. Dot with a bit more butter if you’re feeling indulgent.

Bake and brown:

Bake at 350°F (180°C) for 15 minutes. If you like a golden top (you do), switch on the grill/broiler for 2–3 minutes at the end. Watch it — it goes from golden to charcoal very fast.

Common Mistakes and How to Dodge Them

Why is my mash lumpy?
You didn’t boil the potatoes long enough. They should be almost falling apart before you mash.

Can I skip the flour?
Not really. It thickens the gravy. If you forget it (been there), mix a bit of flour with cold broth and stir it in after.

Is it too dry?
Add more broth — the filling should be loose but not soupy before it goes under the mash.

Mine tasted flat…
Salt! And don’t skip the wine — it adds depth. A splash of soy sauce can help in a pinch.

Storage and Reheating

Fridge: Keep it in a covered dish in the fridge for 3 days.
Freezer: Freeze portions or the whole pie for up to 3 months. Wrap well.
Microwave: Reheat a slice on medium for 2–3 mins, stirring halfway.
Oven: Cover with foil and reheat at 350°F for 20–25 minutes.

Frequently Asked Questions

Can I use sweet potatoes on top?
Absolutely. It gives it a sweet-savoury vibe. Just mash them the same way.

What wine works best?
A dry red like Merlot or Cab Sav. Or whatever’s open. I won’t tell.

Can I use canned peas?
You can… but frozen hold their texture better. Your call.

How can I add protein?
Try tossing in lentils or crumbled veggie sausage to the filling.

Nutrition Facts (Per Serving)

Calories: 272
Fat: 10.7g
Carbs: 35.6g
Protein: 8.5g
Sodium: 482mg
Sugars: 8.1g
Fiber: 6.2g

More Delia smith Recipe:

• Delia Smith Turkey Pie
• Delia Smith Cottage Pie
• Delia Smith Pork Pie