Recipe by Sparkles
"A delicious and savory meatless meal that sticks to your ribs!"
Watch video tips and tricks
potatoes, peeled and quartered
1 (16 ounce) package
frozen mixed vegetables, thawed
ground black pepper
1 (19 ounce) can
kidney beans, drained
1 (14.5 ounce) can
diced tomatoes, drained
1 (8 ounce) can
shredded Cheddar cheese
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!
- 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.
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.
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...
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.
Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned out fabulous!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Shepherd's Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Convert a comfort food classic into a tasty meal that's totally vegan.
Learn how to make a meat-free shepherd's pie.
All you need are a few minutes to prepare this simple veggie pot pie.