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Rachel White

vegetable vegetarian shepherds pie recipe

A hearty vegetable vegetarian shepherds pie recipe that combines mixed vegetables with a creamy topping. This easy dish delivers comforting flavor and balanced texture perfect for everyday meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • cup carrots diced
  • cup peas
  • cup corn
  • cup onion chopped
  • tbsp olive oil
  • cup vegetable broth
Potato Topping
  • cups potatoes mashed
  • cup plant milk
  • tbsp butter vegan
  • tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Saucepan
  • Masher
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Sauté onion and mixed vegetables in olive oil until tender.
  3. Add vegetable broth and simmer until mixture slightly thickens.
  4. Spread vegetable filling evenly into baking dish.
  5. Top with mashed potatoes, smoothing and creating texture with a fork.
  6. Bake until top is lightly golden and edges bubble.

Notes

Use firm mash for structured layers or softer for creamy texture. Broil briefly for crispy topping. Freeze before baking for best results. Customize vegetables or seasoning easily. Store refrigerated up to four days and reheat evenly for best consistency.