Shepherd’s Pie

Shepherd’s Pie is a British staple made from mashed creamy potatoes and a hearty vegetable stew. This recipe starts with a savory mushroom gravy paired with an assortment of colorful vegetables. It can also be made and baked in individual oven-safe bowls for ease of serving.

Prep time:  15-20 minutes

Cook time: 45 minutes

Serves: 4-6


  • 1 (20-ounce) bag frozen oil-free shredded hash brown potatoes (6-7 cups), thawed
  • 2 tablespoons nutritional yeast flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper

       Vegetable Filling

  • 1 Gravy Starter Pack
  • 10 ounces mushrooms, sliced
  • ¼ cup dry red wine
  • 3 cups frozen mixed vegetables (such as peas, carrots, corn, green beans, and onions)
  • 2 tablespoons tomato paste
  • 1¼ cups water


    1. Preheat the oven to 400°F. 
    2. In a large mixing bowl, combine the hash browns and seasonings, tossing to coat thoroughly.   
    3. In a large sauté pan over medium-high heat, sauté the mushrooms with the wine until tender, about 3-5 minutes. Add the frozen mixed vegetables and tomato paste and continue cooking until vegetables are tender.  
    4. In a separate bowl, whisk the Gravy Starter Pack and water until the lumps are completely dissolved.
    5. Pour the gravy mixture into the saucepan with the vegetables and simmer over medium-high heat until mixture becomes bubbly and thickened, about 5-8 minutes.  
    6. Transfer the vegetable mixture to a 9" x 13" baking dish. Spoon the hash brown potatoes evenly over the vegetables. 
    7. Bake for 30 minutes or until the filling is bubbly and the potatoes are evenly browned. Serve warm. 

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