The most fantabulous thing I’ve ever cooked (so far)

November 12, 2010

Vegan Veggie Shepards Pie!

I wonder, though, if it can be called shepards pie just because it has potatoes on top? Hmmm………………….. Ok, that’s all the thinking I’m putting in to that – shepards pie it is!

Since I had no clue that it would turn out as well as it did, I’m a little light on pictures. Just as always the ingredients were determined by what was in the fridge at that moment – but I confess I did have half a mind to make this when I made up the shopping list 😉 Shhhhh… don’t tell anyone! Actually, it was made up of ingredients that everyone should have on hand all the time. Everyone who is organized and shop regularly and are “normal” – so pretty much no one that reads this blog but my mother!


  • 1 can kidney beans
  • 1 can black beans
  • 2 carrots, chopped
  • 1/2 yellow onion, rough diced
  • 2 zucchini, chopped
  • 3 large Russet potatoes
  • vegetable stock
  • 1/2 can tomato paste
  • garlic
  • oregano, paprika, parsley flakes, salt, pepper

Dice potatoes with skin on and boil. If you’re not trying to get dinner on in a hurry after work I suppose you don’t have to dice them, but the smaller they are the faster they cook! Cook until soft and mashable.

Sautee garlic and onions until onions are softened. Add carrots and a few tablespoons of stock, cover and cook until carrots start to soften. Add zucchini and cook briefly. Take off heat before carrots and zucchini are squishy – I loathe overcooked vegetables. These are going in to the oven after this so they should be still a little on the firm side!

Rinse beans and drain well. In a large mixing bowl combine beans and cooked vegetables. Add tomato paste and seasonings (1 tablespoon of oregano and paprika, salt and pepper to taste). Combine well. Mixture should be very thick and not watery at all. Spread in a Pyrex dish and tamp(?) it down well.

Drain potatoes well. Mash with vegetable stock, salt, pepper and 1 tablespoon parsley flakes. Again, the potatoes should be thick – so don’t use too much stock, just enough to smoothe out the potatoes – and extra yummy because the skins are in there too! 😀

Spread potatoes over veggie mix, pushing it in to the corners and making them smooth and flat.

Take a fork and rake the top of the potatoes. Trust me – this makes the top super crunchy fantastico!

Put in a 425 degree oven for 15-20 minutes – until the tops of the potatoes are golden brown and delectably crunchy!

We garnished it with some cilantro, but it didn’t need it. If you don’t overcook the carrots and zucchini, and make sure you really cook the potato topping you end up with a super rich shepards pie that has a ton of texture and is SUPER filling. Perfect for a cold night 😀

RECAP:  don’t overcook the vegetables, everything should be thick and not watery at all, pack everything down really well, and make sure you let the potatoes get really crispy – and you’re golden! 😀

And the 3 of us didn’t even eat half of it!!!!

Oh… and the carnivore loved it too!!



  1. Ymmie winter food… check
    Hot spiced chai… check
    Stretchy pants… check
    Put off diet till January… CHECK 🙂
    Hug family with floppy arms and love it… check

    • HAHAHA – you rule, Dani!

      * Wish I could put off diet until January, but I am dress shopping then 😦

  2. That sounds really tasty Emily! (Especially considering it’s a full on veggie dish)

    In answer to your (rhetorical) question, it’s not a Shepherd’s Pie… in the true Yorkshire sense anyway 😛

    • Thank you for your York-ish input! Now go make it 😀

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