How to Make Vegetable Shepherd's Pie - A Step-by-Step Guide

Vegetable Shepherd's Pie is a hearty and comforting dish that is packed full of delicious and nutritious ingredients. This classic comfort food is perfect for a cozy night in and is sure to please even the pickiest of eaters. With a rich and flavorful filling of vegetables and topped with creamy mashed potatoes, this dish is the ultimate in comfort food.

It's a dish that is perfect for anyone looking to pack in some extra veggies, and is a great way to use up any leftovers in the frid...

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Ingredients

  • 8 large potatoes, peeled and quartered
  • 2 carrots, sliced
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 3 tablespoons butter
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons milk, or more as needed
  • 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
  • ½ teaspoon white sugar
  • 1 cup shredded Cheddar cheese
  • ½ teaspoon paprika

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 6

  • Preheat the oven to 375 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
  • While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
  • Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
  • Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
  • Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
  • Bake uncovered in the preheated oven for 30 minutes.
  • Nutrition

    686 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 36mg
    • Sodium: 933mg
    • Total Carbohydrate: 120g
    • Dietary Fiber: 22g
    • Total Sugars: 11g
    • Protein: 24g
    • Vitamin C: 118mg
    • Calcium: 281mg
    • Iron: 7mg
    • Potassium: 2519mg