We love a time-saving hack, and this one sets up up with a hearty, warming meal for four. A can of vegetable soup saves the day, with a pre-cooked assortment of veggies that act as the base for this shepherd’s pie bake. Thicken the soup, add more canned vegetables, and then top with quick (or premade) mashed potatoes before baking to a golden brown.
For extra texture, sprinkle the potatoes with shredded cheese or breadcrumbs before baking. If you don’t have cornstarch, substitute with a mixture of 1/4 cup of melted unsalted butter and 1/4 cup of all-purpose flour.
Vegetarian Shepherd’s Pie Bake
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 28 min | 38 min |
Ingredients
- 1/4 cup water
- 5-6 tablespoons cornstarch
- 1 (18-20 oz) can vegetarian vegetable soup
- 1 cup frozen mixed vegetables, or 1/2 cup each canned peas, carrots and onions
- 2 cups prepared boxed mashed potato flakes, or 2 cups mashed potatoes (store-bought or homemade)
- Chopped fresh parsley, or 1 teaspoon dried parsley (optional, for garnish)
Method
- Preheat the oven to 375°F. Whisk together water and cornstarch in a small bowl. Heat soup in a large saucepan over medium heat and whisk in cornstarch mixture.
- Bring to a boil, stirring constantly until mixture is thickened, about 2-3 minutes. Stir in mixed vegetables and remove from heat.
- Transfer mixture to a baking dish and top evenly with mashed potatoes.
- Bake until edges are bubbling and potatoes are lightly golden-brown, about 20-25 minutes. Garnish with parsley, if using, and serve.
- Recipe and video: Dish Works
