Vegetarian Shepherds Pie

Apr 20, 2021


Yields: 8-10 Servings


  • 1 - 8.2 oz package Idahoan Baby Reds Mashed Potatoes
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup carrots, peeled and chopped
  • 3 cloves garlic, minced
  • ½ lb mushrooms, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon tomato paste
  • 3 tablespoons flour
  • 1 tablespoon soy sauce
  • ¼ cup soy milk or any non-dairy milk
  • 1 ½ cup vegetarian broth
  • 3/4 cup frozen corn
  • 3/4 cup frozen peas
  • 1 15-ounce can chickpeas, rinsed and drained3 tablespoons butter or olive oil (optional)


  1. Preheat oven to 400 F.
  2. Prepare Idahoan Mashed potatoes as instructed on label. Set aside.
  3. In a large pan, heat olive oil over medium heat. Add onions and carrots, sauté for 5 minutes. Add garlic, mushrooms, dried thyme, salt, and pepper. Sauté another 5 minutes.
  4. Add flour and mix. Add tomato paste, soy sauce, and milk of choice. Stir to combine. Add broth and simmer for 5 minutes or until mixture thickens.
  5. Stir in peas, corn, and chickpeas. Simmer 5 minutes.
  6. Place mixture into an 8x8 baking dish.
  7. Spread Idahoan mashed potatoes on top. Brush or spray with butter or olive oil, if using.
  8. Place on top of a baking sheet and bake for 25 minutes. Remove from oven once top is golden brown. Let cool for a few minutes before serving.

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