Vegetable Shepherd's Pie

This vegetable shepherd's pie is made with kidney beans, tomatoes, and mixed veggies topped with herby mashed potatoes and a sprinkling of cheese.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 686 Calories

Ingredients

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

Recipe Instructions

Step 1

While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.

Step 2

Preheat the oven to 375 degrees F (175 degrees C).

Step 3

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.

Step 4

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.

Step 5

Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.

Step 6

Bake uncovered in the preheated oven for 30 minutes.

Step 7

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.