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Vegetable Shepherd's Pie

This comforting dish layers a hearty vegetable filling made from roasted leftovers with creamy mashed potatoes or cauliflower. It’s baked until golden and bubbling, offering a rustic, satisfying texture that turns simple leftovers into a warm, homestyle meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or your preferred cooking oil
  • 1 medium onion diced
  • 2 carrots carrots diced, roasted leftovers or fresh
  • 1 cup mushrooms chopped or sliced
  • 2 cloves garlic minced
  • 1 cup leftover roasted vegetables such as carrots, zucchini, or bell peppers
  • 1 cup leftover grains rice, quinoa, or grains of your choice
  • 1 cup vegetable broth or quality stock
  • Salt and pepper to taste
  • 4 cups potatoes or cauliflower peeled and chopped
  • 2 tablespoons butter or olive oil for mash
  • Splash milk or plant-based milk optional, for creaminess
  • 1 teaspoon thyme or rosemary fresh or dried

Equipment

  • Large ovenproof skillet or casserole dish
  • Potato masher or fork
  • Spatula

Method
 

  1. Preheat your oven to 200°C (390°F). Heat olive oil in your ovenproof dish over medium heat, then add diced onions. Cook until translucent and fragrant, about 5 minutes.
  2. Add diced carrots and cook for another 5 minutes, until they start to soften and smell sweet.
  3. Toss in chopped mushrooms and cook until they release their juices and brown, about 8 minutes. Stir in minced garlic and cook for 1 minute until aromatic.
  4. Pour in vegetable broth and stir in your leftover roasted vegetables and grains. Simmer gently for 10 minutes, letting the mixture thicken slightly and flavors meld.
  5. Meanwhile, boil peeled potatoes or cauliflower until very tender, about 15 minutes. Drain well and mash with butter or olive oil, adding a splash of milk if desired, until smooth and creamy.
  6. Spread the vegetable filling evenly in the dish, then dollop and spread the mashed topping over the filling, smoothing the surface with a spatula. Create some rustic peaks with a fork for a charming look.
  7. Bake uncovered in the oven for 20-25 minutes, until the topping is golden and slightly crispy around the edges. For extra crispness, broil for 2 minutes, watching carefully.
  8. Remove from oven and allow to rest for 5 minutes. Slice into portions, serve hot, and enjoy the comforting layers of this cozy meal.

Notes

Feel free to customize the vegetables and herbs based on what you have. Resting the pie helps it set, making slicing easier and neater.