Vegetable Shepherd's Pie Recipe

Name: Vegetable Shepherd's Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large potatoes, peeled and quartered; 2 carrots, sliced; 1 (16 ounce) package frozen mixed vegetables, thawed; 1/2 teaspoon garlic powder; 1/2 teaspoon dried basil; 1/2 teaspoon dried parsley; 3 tablespoons butter; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 6 tablespoons milk; 1 onion, chopped; 1 teaspoon vegetable oil; 1 (19 ounce) can kidney beans, drained; 1 (14.5 ounce) can diced tomatoes, drained; 1 (8 ounce) can tomato sauce; 1 teaspoon soy sauce; 1/2 teaspoon white sugar; 1 cup shredded Cheddar cheese; 1/2 teaspoon paprika

Servings: persons

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

1
Preheat oven to 375 degrees F (175 degrees C).
2
Cook potatoes, covered, in a small amount of boiling water until tender.
3
Drain and mash.
4
While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender.
5
Drain and set aside.
6
In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds).
7
Stir into mashed potatoes along with salt and pepper.
8
Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary.
9
Set aside
10
In a medium saucepan, cook onion in oil until tender but not brown.
11
Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture.
12
Heat through until bubbly.
13
Transfer vegetable mixture to a 8x8x2 inch baking dish.
14
Drop mashed potatoes in mounds over the top.
15
Sprinkle with cheese and paprika.
16
Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 large potatoes, peeled and quartered, 2 carrots, sliced, 1 (16 ounce) package frozen mixed vegetables, thawed, 1/2 teaspoon garlic powder, and more.

Yes, Vegetable Shepherd's Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Shepherd's Pie

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