Shepherd's Pie {Meatless}

I have a recipe to share with you today, friends. Meatless Shepherd's Pie. It is one of our current favorite frugal-and-yummy easy to make suppers.

First, make a batch of favorite homemade pasta sauce {recipe is here}. If you have some already made and in the freezer or fridge, you are good to go! Yay!

Oh, and I have been adding an eggplant to that recipe these days, especially if I know I will be using the sauce for shepherd's pie. I simply add a chopped (unpeeled) eggplant to the sauce with the rest of the veggies and simmer as usual.

One shepherd's pie uses four cups of the sauce, about one-fourth of the batch.

Alrighty, here is the recipe for *one* 9 x 13 pan full. I make two at a time to feed my large tribe. If you want to make more than one, simply multiply the ingredients.

Shepherd's Pie {meatless}

Ingredients for one 9 x 13 pan:

4 cups of this pasta sauce

3 1/2 pounds potatoes
1 cup reserved potato water (from cooking them)
1/2 cup milk
1/4 cup butter
1 egg
1/2 teaspoon garlic powder

1 cup shredded medium cheddar cheese

paprika and parsley flakes, for garnish


Preheat oven to 350 degrees (F). Spray a 9 x 13 inch baking pan with cooking spray. Set aside.

Wash and peel potatoes, then cut them into chunks. Place potato chunks into a large saucepan and cover them with cold water. Bring to a boil, stirring occasionally, then reduce heat and simmer until potatoes are tender... about half an hour.

Carefully drain cooked potatoes of all but a cup of the cooking water.

To the cooked mashed potatoes and reserved water, add the 1/2 cup milk and 1/4 cup butter. Mash well with a potato masher. Break the egg into the mashed potatoes and add the garlic powder. Stir well to combine.

Put the four cups of pasta sauce into the prepared 9 x 13 inch pan and spread it evenly across the bottom.

:: spread four cups of sauce in the 9 x 13 inch pan ::
Sprinkle the 1 cup of shredded cheese over the sauce.

:: 1 cup of cheese sprinkled over the 4 cups of sauce ::
Spoon the mashed potato mixture over the shredded cheese. On this day, I made two shepherd's pies so I used a total of seven pounds of potatoes!

Sprinkle the potatoes evenly with a little paprika and some parsley flakes.

Note ~ For a vegan shepherd's pie, use plant-based milk and vegan butter and cheese (yes, they do make those things!) and omit the egg.

:: sauce - cheese - mashed potatoes - garnish... oven ready! ::
Cover the pan and bake in a preheated 350 degree (F) oven for about 45 minutes, or until heated through.

Carefully remove from the oven, remove the cover, and let it cool to serving temperature. Do be careful of the steam when you remove the cover from the pan.

:: yummy ::
It is quite delicious, we think! I hope you like it as much as we do...


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