clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

My Ultimate Vegetarian Shepherd’s Pie

  • Author: Jen Elizabeth's Journals
  • Category: Vegetarian


Total Time: 1 hour
Prep: 25 minutes
Cook: 35 minutes

Yield: 6 servings

Level: Intermediate


  • 2 cloves garlic, whole cloves, plus 2 cloves garlic, minced
  • 3 medium white potatoes, roughly chopped
  • 8 ounces frozen cauliflower florets, thawed
  • 2 tablespoons plus 3 tablespoons olive oil
  • 1 1/3 cups organic shredded sharp cheddar
  • 1 small onion, diced
  • 3 small carrots, diced
  • 3 small parsnips, peeled and diced
  • 1 1/3 cups baby bella (crimini) mushrooms, chopped
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons tomato paste
  • 2/3 cup dry red wine
  • 15 ounces black beans, thoroughly drained and rinsed
  • 1/2 cup organic frozen sweet corn kernels
  • Salt and freshly ground black pepper


  1. Preheat oven to 450 degrees F.
  2. Add the potatoes and 2 whole cloves garlic to a large saucepan, and fill halfway with water. Cover and bring to a boil, then uncover and reduce to a simmer. Cook until potatoes are nearly tender, about 12-15 minutes. Add cauliflower (be sure it is thawed so it doesn’t bring down the temperature of the water). When potatoes are tender when pierced with a fork, pour the vegetables into a large colander to drain. Transfer drained vegetables to a large mixing bowl, and mash to a puree using a potato masher. Add 2 tablespoons olive oil, 1 cup shredded cheddar, and season thoroughly with salt and pepper. Stir until mixture is well combined and cheese has completely melted. Set aside.
  3. Meanwhile, as potatoes are boiling, heat 3 tablespoons olive oil in a deep sauté pan over medium-high heat. Add 2 cloves minced garlic, onion, carrots, and parsnips, and cook until softened, about 7-9 minutes. Add mushrooms, thyme, cinnamon and tomato paste, and season with salt and pepper. Stir until well combined. Add red wine and cook until liquid has reduced, about 2 minutes. Add black beans and corn, stir until well combined, and season to taste with salt and pepper.
  4. Remove black bean mixture from heat and transfer to a large casserole dish. Use a spoon to spread mixture smoothly and evenly across the bottom of the dish. Top with the potato mixture, again spreading smoothly and evenly across the dish. Top with remaining 1/3 cup shredded cheddar.
  5. Bake until crust begins to turn golden, about 10-15 minutes, Serve.