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Vegetable Shepherd's Pie
Vegetable Shepherd's Pie
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory vegetable shepherd's pie with kidney beans, tomatoes, and mixed veggies, topped with herby mashed potatoes and cheese.
Ingredients:
  • 8 large potatoes, peeled and quartered
  • 2 carrots, sliced
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 3 tablespoons butter
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried parsley
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 6 tablespoons milk
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 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
  • 0.5 teaspoon white sugar
  • 1 cup shredded Cheddar cheese
  • 0.5 teaspoon paprika
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect bake.
  • In a large pot, simmer potatoes in salted water until tender, about 20 minutes. Drain, mash, and set aside.
  • Once the potatoes are cooking, steam or boil the carrots and mixed vegetables until they are almost tender. Drain and set aside.
  • In a small saucepan over medium heat, melt butter and cook garlic powder, basil, and parsley for 20 seconds. Add this flavorful mix to the mashed potatoes in the pot and season with salt and pepper. Gradually mix in milk until the potatoes become light and fluffy, adding more milk as needed for your desired consistency. Set aside.
  • 1. Heat oil in a saucepan over medium-high heat. Sauté onion until tender, not browned. Add kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until bubbly and heated through.
  • Spread the mixture evenly in an 8x8-inch baking dish. Spoon mounds of mashed potatoes over the top. Sprinkle with cheese and paprika for a delicious finish.
  • Place in the hot oven for 30 minutes without covering.

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