Vegetable Shepherd's Pie Recipe - Allrecipes.com
Vegetable Shepherd's Pie Recipe

Vegetable Shepherd's Pie

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"A delicious and savory meatless meal that sticks to your ribs!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

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

Most Helpful Positive Review
Jan 10, 2004

This is an excellent recipe. I made a few slight modifications for my own personal taste but this one is awesome. Being vegetarian, I appreciate these recipes all the more! My husband raved about it as well! My revisions: - used only tomato sauce not diced tomatoes. - no carrots, only frozen mixed vegetables - no soy sauce or sugar was used - I halved the recipe because I made it for only my husband and I.

 
Most Helpful Critical Review
Feb 18, 2011

Great recipe!! I changed just a few things. I didn't use the additional carrots, and I made "my own" mashed potatoes instead of following this recipe's ingredients. I scaled this down for 2 servings; with that said, I used one finely-chopped tomato and 1.5 tbsp ketchup (which also replaced the sugar in the recipe) instead of the diced tomatoes and tomato sauce. Also, because I had no onions but had a shallot, I used that instead. So, with those changes, this recipe was verrrrry good! I was surprised at how filling it was. I would recommend this recipe to others! Loved it.

 
Jan 19, 2007

I thought that was very good. Used fresh veggies instead of frozen: 2 carrots, 2 celery branches, 1 red pepper, 5 very big mushrooms and 1 can of corn. Sauteed onion with 3 big garlic cloves then added the carrots and finely, the rest of the veggies. Followed the rest except added ½ teaspoon of Italian seasoning to the mix. Melted butter (2 ½ tbsp), pasley and 1 clove of garlic on stove for ~1-2 min on low heat to add to the mashed potatoes: mmm...

 
Nov 11, 2003

Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned out fabulous!

 
Sep 08, 2003

I can't eat kidney beans, so, I substituted pinto beans. 8 large potatoes was way more than I needed. The second time I make it with 5 and still had a little left. It seems a little dry to me, so, I served it with a vegatarian brown gravy. My husband loves this recipe! I can't believe the nutrition info is correct though, everything seems too high, maybe for the whole recipe, but, not per serving.

 
Nov 09, 2006

This was an excellent, flavorful vegetarian meal! I have struggled to find good, tasty meals for my vegetarian husband, but he absolutely loved this! As was mentioned before, 8 potatoes was too many--I ended up having leftovers that I didn't use on the casserole (5 is probably a good amount). Also, someone else had mentioned it was bland, so I bought flavored tomotoes and tomato sauce (with garlic, oregano and basil), which I think helped add some flavor. I will definitely be making this again!

 
Jul 02, 2003

Great flavor. Went wonderfully with whole wheat biscuits. My very-carnivorous boyfriend devoured it and happily ate leftovers for another four meals. I used five large red potatoes, and that was the perfect amount. Wonderful flavor with the garlic, parsley, and basil.

 
Sep 11, 2005

My daughter and I are "newly" vegetarian and this is one of the dishes we decided to try. Fantastic! It was tasty, filling, the potato topping out of this world. I served it with salad and cornbread. We both enjoyed this meal and will definitely enter into our permanent recipe box!

 

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Nutrition

  • Calories
  • 686 kcal
  • 34%
  • Carbohydrates
  • 119.6 g
  • 39%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 21.5 g
  • 86%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 933 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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