Recipe: Shepherdess Pie

According to Wikipedia, a Shepherdess Pie is the vegetarian version of the Shepherd’s Pie. The meat free version of this well known pie uses beans or soy crumbles to replace the meat, then encases the filling in a crust of mashed potato.

Shepherdess Pie

Shepherdess Pie

Now that you know what a Shepherdess Pie is, I’ll tell you how I came to make one. When my daughter asked me to make dinner for her grad school cohorts, I was more than happy to honor her request. Students are always on a tight budget, so I wanted a hearty meal that would stick to their ribs – Shepherd’s pie. While Lauren isn’t a strict vegetarian, she rarely eats meat, so I make sure there’s a dish on the table that pleases her palate. This recipe was perfect because I could easily add chicken to another casserole dish and turn it into a meat-eaters meal.

Shepherdess Pie Filling

Shepherdess Pie Filling

I decided to use kidney beans and mushrooms for Lauren’s pie. Then I topped it with mashed sweet potatoes to add a boost of flavor to compensate for the missing roasted meat. (I made a chicken and mashed Russet potato version for the meat eaters at the table, but since the vegetarian version is the star of this blog post, it’s not pictured.)

Shepherdess Pie Ready for the Oven

Shepherdess Pie Ready for the Oven

I would love to say that I took pictures of these amazing young people, but I was so interested in their lively conversation that disturbing the moment just didn’t seem right. However, so you can picture my amazing and beautiful daughter, below is one of my favorite pictures taken at a local library. I’m not in the least bit biased, am I!



Thank you for allowing me to share my fun evening with you, and the next time you’re in the mood for Shepherd’s Pie, give this version a try. It’s so hearty, you won’t miss the meat. Happy cooking!

Shepherdess Pie
  • 1 tablespoon olive oil
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 large carrot , chopped
  • 2 cups green beans , cut into bite sized pieces
  • 1 medium zucchini, chopped
  • 10 ounces mushroom , sliced
  • 1 can low sodium kidney beans, rinsed and drained
  • 6 cups sweet potato , cubed
  • 2 teaspoons thyme
  • 1 teaspoon rosemary
  • ¼ cup parsley, chopped
  • 1 teaspoon garlic
  • 2 cups low sodium vegetable broth
  • 3 tablespoons whole wheat pastry flour
  1. Heat a large dutch oven over medium heat and add oil.
  2. Add onion, celery and carrots. Cover and cook for 10 minutes until vegetables are crisp tender. Add water as needed to keep from scorching.
  3. In a large pan over medium heat, use a vegetable steamer to steam sweet potatoes until very tender. Mash with a fork and salt and pepper to taste.
  4. Add flour to vegetable broth and whisk to combine. Then add broth and remaining ingredients, EXCEPT mashed sweet potatoes to the dutch oven and bring to a boil. Cook for 5 - 10 minutes to thicken broth.
  5. Pour vegetable mixture into a large square baking dish and spread mashed potatoes on top.
  6. Bake in a 350 degree oven for 15 - 20 minutes to heat through.
Nutrition Information
Serving size: 6
Amount Per Serving Calories: 243, Weight Watchers PointsPlus 6 Total Fat: 2.84g Cholesterol: — Sodium: 419mg Total Carbs: 49.56g Dietary Fiber: 10.62g Sugars: 13.27g Protein: 7.61g

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Thank you for sharing!



  1. says

    This is such a cool idea. Perfect for a meatless monday. Fabulous looking daughter too. You aren’t biased, she’s gorgeous. Love the pic in library like that. I need to get my son to do that. He’s getting his master’s in creative writing. Okay so back to this pie. You are a genius for coming up with this. Ya, I know it’s in the wiki but still. This is the first I’ve heard of it. Thanks for sharing it.

  2. says

    Also known as Cottage Pie. Your tweet just caught my eye, because My wife and I just made cottage pie the other day using meatless crumbles (Boca brand).

    So would that be called Cottagess pie? ?

  3. says

    I just made a cottage pie and tried to lighten it up using chicken and cauliflower. I think you have me beat with your delicious vegetarian version with sweet potatoes!! Now that’s even healthier. :)

    • says

      I started baking them in my Weight Watchers days because they were much lower in points. It works pretty well to bake them, but they definitely need a spritz of cooking oil to get nicely browned. :)

  4. says

    She is so cute.. I have two daughters myself and can relate to how you feel. The Sheperdess Pie is so tempting loaded with vegetables and a lovely crust.

  5. says

    I love shepherds pie and this vegetarian version of Shepherdess Pie is absolute perfection! Lovely pie and lovely photo of your daughter, I would be bias too.

    • says

      I didn’t know there was such a thing either, but now I have all kinds of ideas swirling in my head. That’s the fun of cooking isn’t it? Being creative. Enjoy your week. :)

  6. says

    Terrific picture of your daughter & the background of books!
    It’s nice she still asks you to prepare food for her and her friends, what a compliment :)

  7. juniakk @ mis pensamientos says

    wow, shepherdess pie! love how you made it veg friendly. your daughter is so lucky to have such an accomodating mom/cook in the home! 😀 sending some #squashlove to you!

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