Vegetable Shepherd’s Pie
Are you looking for a hearty, comforting meal that’s also packed with veggies? Look no further than this delicious vegetable shepherd’s pie! Made with a mixture of carrots, peas, corn, and potatoes, this dish is sure to please even the pickiest eaters.
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π₯ Ingredients
Ingredients:
- 2 lbs. russet potatoes, peeled and chopped
- 1 cup milk
- 4 tbsp. butter
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped carrots
- 2 cups frozen peas and corn
- 2 tbsp. flour
- 2 cups vegetable broth
- 2 tbsp. tomato paste
- 2 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried parsley
πͺ Instructions
Instructions:
- Preheat oven to 375Β°F.
- In a large pot, boil the chopped potatoes in salted water until tender. Drain and return to the pot.
- Add milk and butter to the pot and mash the potatoes until smooth. Season with salt and pepper to taste. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
- Add the chopped carrots to the skillet and cook until they start to soften, about 8 minutes.
- Stir in the frozen peas and corn and cook until heated through, about 2 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Gradually add the vegetable broth, stirring constantly, until the mixture starts to thicken, about 2 minutes.
- Stir in the tomato paste, dried thyme, rosemary, and parsley. Season with salt and pepper to taste.
- Pour the vegetable mixture into a 9×13 inch baking dish. Spoon the mashed potatoes on top, spreading them evenly.
- Bake in the preheated oven for 25-30 minutes, or until the potatoes are lightly browned and the filling is bubbly.
- Serve hot and enjoy!
π Top tip
So there you have it, folks! A delicious and nutritious vegetable shepherd’s pie that’s perfect for a cozy night in. With its rich, savory flavors and wholesome ingredients, this dish is sure to become a family favorite. Plus, it’s a great way to sneak in some extra veggies into your diet. So why not give it a try tonight and see for yourself? Your taste buds (and your body) will thank you!
π Recipe
Vegetables In Shepherds Pie
INGREDIENTS
- 2 lbs. russet potatoes peeled and chopped
- 1 cup milk
- 4 tbsp. butter
- Salt and pepper to taste
- 2 tbsp. olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups chopped carrots
- 2 cups frozen peas and corn
- 2 tbsp. flour
- 2 cups vegetable broth
- 2 tbsp. tomato paste
- 2 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried parsley
INSTRUCTIONS
- Preheat oven to 375Β°F.
- In a large pot, boil the chopped potatoes in salted water until tender. Drain and return to the pot.
- Add milk and butter to the pot and mash the potatoes until smooth. Season with salt and pepper to taste. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
- Add the chopped carrots to the skillet and cook until they start to soften, about 8 minutes.
- Stir in the frozen peas and corn and cook until heated through, about 2 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Gradually add the vegetable broth, stirring constantly, until the mixture starts to thicken, about 2 minutes.
- Stir in the tomato paste, dried thyme, rosemary, and parsley. Season with salt and pepper to taste.
- Pour the vegetable mixture into a 9×13 inch baking dish. Spoon the mashed potatoes on top, spreading them evenly.
- Bake in the preheated oven for 25-30 minutes, or until the potatoes are lightly browned and the filling is bubbly.
- Serve hot and enjoy!
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