Veggie Shepherd's Pie

Leftover mashed potatoes? Veggie Shepherd's Pie is a quick and tasty way to use them up!
  • Prep time 25 mins
  • Cook time 15 mins
  • Yields 8 servings

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  • Recipe Attribution Jenn E.


  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 2 pkgs of veggie ground round (340 grams x 2)
  • 8 garlic cloves, chopped or minced
  • 2 pkgs of "Club House" Shepherd's Pie seasoning mix (plus required water according to package instructions)
  • 1 cup of frozen peas
  • 1 cup frozen or fresh sliced carrots
  • 1 cup frozen or canned corn
  • Roasted Garlic Mashed Potatoes


  • cutting board and knife
  • large skillet
  • measuring cup
  • spatula or wooden spoon
  • 13" x 9" x 2" baking dish.


  1. Preheat oven to 375° F.
  2. Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until onions are soft, about 8 min.
  3. Add ground round and garlic to same skillet. Sauté over medium-high heat until ground round is all broken up and warm, about 5 min.
  4. Mix in seasoning and water. Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 min.
  5. Add vegetables; simmer until just tender, about 5 min longer. Season generously with freshly ground black pepper.
  6. Transfer mixture to a 13" x 9" x 2" baking dish.
  7. Spoon Roasted Garlic Mashed Potatoes over, covering completely.
  8. Bake until heated through, about 15 min.

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