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Vegetable Shepherd's Pie

4

0 min

Vegetable Shepherd's Pie

Vegetable Shepherd's Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

6 persons

Calories

686

Rating

4.00★ (93)

Cuisine

Author: Victoria Buriak
This vegetable shepherd's pie is a delicious and savory meatless meal that sticks to your ribs!

Ingredients

  • potatoes, peeled and quartered: 8 piece
  • carrots: 2 piece (sliced)
  • frozen mixed vegetables: 1 pack (16 ounce pack, thawed)
  • butter: 3 Tbsp
  • garlic powder: 0.5 tsp
  • basil: 0.5 tsp (dried)
  • parsley: 0.5 tsp (dried)
  • salt: 0.25 tsp
  • ground black pepper: 0.25 tsp
  • milk: 6 Tbsp (or more if needed)
  • vegetable oil: 1 tsp
  • onion: 1 piece (chopped)
  • kidney beans: 1 can (19 ounce can, drained)
  • tomatoes: 1 can (14.5 ounce can, drained, diced)
  • tomato sauce: 1 can (8 ounce can)
  • soy sauce: 1 tsp
  • white sugar: 0.5 tsp
  • cheddar cheese: 1 cup (shredded)
  • paprika: 0.5 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (175 degrees C).
    Vegetable Shepherd's Pie Photo 2
  2. 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.
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  3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
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  4. 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.
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  5. 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.
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  6. Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
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  7. Bake uncovered in the preheated oven for 30 minutes.
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