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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Preheat the oven to 375 degrees F (175 degrees C).
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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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While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
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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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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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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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Bake uncovered in the preheated oven for 30 minutes.
