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Carhartt Family Wines

Vegetarian Shepherd’s Pie

Pairs well with 2017 Le FP

Shop Wines

Yield: 6-8 Servings
Prep Time: 1/2 hour
Cook Time: 1 hour
Total Time: 1 1/2 hours


Pie Filling

  • 2 tbsp. olive oil
  • 3 shallots, minced (or chopped garlic and onions)
  • 16 oz. fresh mushrooms of choice, sliced or gently chopped
  • 6 carrots, peeled and chopped (2 cups)
  • 2 tbsp. tomato paste
  • 2 tbsp. flour
  • 1/2 cup red wine
  • 1-2 cups vegetable broth
  • 1 tsp salt (or to taste)
  • 2 cups frozen peas
  • Fresh herbs to taste (e.g., 1 sprig rosemary, thyme and a bay leaf)

Potato Topping

  • 6 Yukon gold potatoes (about 2 lbs.)
  • 1/2 cup full fat Greek yogurt
  • 1/4 cup butter or olive oil
  • Salt and pepper to taste


  1. Make the mashed potatoes by peeling them and boiling them in water until fork-tender. Drain, mash, and mix in yogurt (or cream) and salt & pepper to taste. Set aside.
  2. In a large oven-safe pot, heat the oil over medium heat and add shallots (or garlic/onions), saute until translucent. Add mushrooms, carrots, and whole herbs, saute until carrots are softened. Add the tomato paste and flour to the pot and stir, then slowly pour in the red wine and scrape the browned bits off the pan’s bottom. Cook out the wine for a few minutes, stirring a bit. Slowly add in the broth, stirring until gravy starts to form. Season with salt and simmer over low heat until nice and thick. 
  3. Remove the whole herbs, stir in the peas, and spread the mashed potatoes on top. Brush with a little melted butter, place in a 350-degree oven, and bake for about 15 minutes. You can finish in the broiler to get a nice brown color on top – but watch it!