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Vegi Shepards Pie


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  • Topping:
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cups peas
  • 2 cups sliced carrots
  • 1/2 medium green pepper, chopped
  • 2 cups corn
  • 2 tsp garlic, minced
  • 1 tsp basil
  • 1 pound potatoes, sliced
  • 1/4 cup sour cream
  • 1/4 cup parmesan cheese
  • 1 tbsp butter



Step 1

Heat oil over high heat. Add onions, sauce for 2 minutes. Add peas, carrots and pepper. Sauce for 5 minutes. Stir in corn, garlic and basil. Reduce heat to medium. Simmer, stirring frequently, until vegetables are soft, about 20 minutes.

Prepare topping.

In a pan, combine potatoes and enough water to cover. Reduce heat to medium. Cook potatoes until tender, 15-20 minutes. Drain.

Preheat oven to 375*.

In a large bowl, mash potatoes with sour cream, parmesan and butter until smooth. Place vegetable mix in 2 quart casserole. Spread topping over vegetable mix. Smooth top.

Bake until heated, 15 minutes.


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