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Better Homes and Gardens' Vegetarian Shepherd's Pie

by Acamere2  |  Mar 12, 2012

Better Homes and Gardens' Vegetarian Shepherd's Pie
  1. PREP
  2. 20 m
  • COOK
  • 40 m
  • 1 h

This savory shepherd's pie doesn't have to be difficult to make. Use leftover mashed potatoes or substitute instant mashed potatoes instead of starting from scratch. Carrots, onions, beans, and garlic make up the bottom layer that is seasoned with herbs. The flavor is rich and creamy; you will never know that this is a vegetarian version.



  • 24 tbsp Instant Mashed Potatoes
  • 2 Garlic Clove
  • 1 tsp Basil, Dried
  • 6 tbsp Milk-1%
  • 2 tbsp Dried Onion Flakes
  • 1 cup Carrots
  • 1/8 tsp Cooking Spray
  • 30 oz Kidney Beans
  • 28 oz 100% Natural Canned Whole Tomatoes
  • 20 oz Frozen Corn
  • 16 oz Organic Tomato Paste
  • 2 tsp Worcestershire Sauce (correct)
  • 8 oz Sharp Cheddar Cheese
  • 1/4 tsp Paprika 3.62 oz


1 Cook mashed potatoes according to directions, using chicken broth instead of butter. (The actual recipe calls for cooking potatoes, and then mashing them.) Set aside.
2 For filling, in a medium saucepan cook onion and carrot in Pam until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
3 Transfer vegetable mixture to an 9 x 13-inch rectangular baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 8 servings.
4 Note: The original recipe made 4 servings, but I doubled it. For the site, copy and paste the following link in another browser window:;_ylt=AmC6pcznLWzZ5iN.1XFgfKbjgKU5