Vegetarian Shepherd’s Pie
Turn classic shepherd's pie into a vegetarian dish that the whole family will love! Bob Evans Original Mashed Potatoes make the perfect crust and the pie is filled with veggies and beans.
Prep Time:
5 min
Cook Time:
1 h
Servings:
8
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Ingredients
- 1 Large shallot chopped
- Olive oil for cooking
- 2 Cups carrots sliced
- 6 Ounces frozen peas
- 8 Ounces white mushrooms sliced
- 15 Ounces canned red kidney beans
- 28 Ounces canned diced tomatoes
- 6 Ounces tomato paste
- Salt to taste
- Pepper to taste
- Cayenne pepper to taste
- 1 Tablespoon all-purpose flour
- 1 Container Bob Evans Original Mashed Potatoes
- Parsley for garnish
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Bob Evans Original Mashed PotatoesInstructions
- Drizzle oil in medium sized pan on medium heat then add shallots to pan. Add in vegetables (carrots, peas and mushrooms) and cook for 5-10 min.
- Pour in diced tomatoes, tomato paste and beans and cook for additional 10 min.
- Season with salt, pepper and cayenne pepper over heat. Mix in flour and cook for one minute.
- Remove from heat and pour mixture into circular baking dish. Top with layer of Bob Evans Original Mashed Potatoes and smooth with spoon. Use a fork to create texture marks.
- Place pie in oven at 375 degrees for 30 minutes.
- Turn oven on broil for 5-10 minutes to create crispier topping. Garnish with parsley leaves and enjoy!
Recipe by Haley Martino.
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