Veggie-Loaded Shepherd’s Pie Recipe

Ingredients

Before we start cooking, let’s gather everything you’ll need. This recipe uses simple, everyday ingredients—some of which you might already have in your pantry or fridge.

For the filling:

• Vegetables:
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 2 medium carrots (diced)
  • 1 cup of peas
  • 1 cup of corn kernels
  • 1 cup mushrooms (chopped)
  • 1 zucchini (diced)
• Protein:
  • 1 ½ cups cooked lentils (or canned, rinsed and drained)
• Seasonings:
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste
• Other additions:
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 1 tbsp soy sauce (optional for a richer umami flavor)

For the topping:

• Potatoes:
  • 4 large potatoes (peeled and chopped)
• Creamy add-ins:
  • ¼ cup milk (plant-based or regular)
  • 2 tbsp butter or vegan alternative
  • Salt to taste

Step-by-Step Guide to Making Your Veggie-Loaded Shepherd’s Pie

Step 1: Prep Your Ingredients

Ever notice how much easier cooking is when everything is prepped? Start by peeling and chopping your potatoes for the topping. Set them in a pot of cold, salted water and bring it to a boil.

While the potatoes cook, dice all the vegetables for the filling. This step might feel a bit tedious, but trust us—it’s worth it. The smaller the pieces, the better the texture of your filling.

 

Step 2: Cook the Potatoes

Once your potatoes are fork-tender (usually around 15 minutes of boiling), drain them and mash while still warm. Add milk, butter, and a pinch of salt for a creamy, fluffy topping. If you love a little extra zing, mix in some garlic powder or nutritional yeast. Set aside.

Step 3: Build the Filling

Now for the heart of the pie—the filling.

1. Heat olive oil in a large skillet over medium heat.
2. Sauté the onions and garlic until fragrant.
3. Add the carrots, zucchini, and mushrooms, cooking until they soften slightly.
4. Stir in the tomato paste, smoked paprika, and thyme. These add incredible depth of flavor.
5. Pour in the vegetable broth, soy sauce (if using), and lentils. Let it simmer until the mixture thickens slightly, about 8-10 minutes.
6. Finally, stir in the peas and corn.

Step 4: Assemble the Pie

Ready for the fun part?

1. Preheat your oven to 375°F (190°C).
2. Spread the filling evenly in a baking dish.
3. Gently layer the mashed potatoes on top, spreading them out with a spoon or spatula. Want those beautiful golden peaks? Run a fork over the top to create texture.

Step 5: Bake to Perfection

Bake your shepherd’s pie in the preheated oven for 25-30 minutes, or until the topping is lightly golden and the filling is bubbling around the edges. The aroma will tell you it’s ready before the timer even goes off!

Tips and Tricks for the Best Veggie-Loaded Shepherd’s Pie

• Use seasonal vegetables: Switch up the veggies based on what’s fresh and in season. Sweet potatoes, parsnips, or butternut squash work beautifully.
• Make it vegan: This recipe is easily adaptable! Use plant-based milk and butter for the mash.
• Meal prep friendly: Shepherd’s pie is perfect for meal prep.

Wrapping It Up

There you have it—a veggie-loaded shepherd’s pie that’s equal parts nourishing and satisfying. It’s proof that comfort food can be wholesome, too.

Now it’s your turn to give this recipe a try. Trust us, one bite, and you’ll be hooked. Happy cooking! 😊