Recipe by Sparkles
"A delicious and savory meatless meal that sticks to your ribs!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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...
Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned out fabulous!
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.
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
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make a meat-free shepherd's pie.
Convert a comfort food classic into a tasty meal that's totally vegan.
All you need are a few minutes to prepare this simple veggie pot pie.