Vegetable Shepherd's Pie

Vegetable Shepherd's Pie

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"A delicious and savory meatless meal that sticks to your ribs!"
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servings 686 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 119.6g
  • 39%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 933 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 90 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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 se...

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 a...

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 the...

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...

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 ...

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 ...

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 corn...

This dish was fantastic! My sister and I are both vegetarians and we loved it. I don't like left-overs, but I couldn't stop eating this. It has a good balance of everything in it.

I thought this was the nicest Shepherdless pie I have cooked .... I made a few alterations..... I left out the carrots and added mushrooms instead, and I just added a small amount of milk to the...

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