Shepherd’s Pie

Shepherd's Pie


  • 1 cup vegetarian beef broth
  • 1 large onion diced
  • 1 large carrot diced
  • 1 can garbanzo beans
  • 1 can diced tomatoes
  • 1 cup frozen peas
  • 2 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1/4 cup all purpose flour
  • 1 packet instant mashed potatoes
  • 1/4 cup minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup shredded cheese (optional)


  1. Preheat oven to 375° and prepare your vegetable broth if necessary (you can use a bullion cube and 1 cup of water if you want).
  2. In a round casserole dish add the vegetable broth, onions, garlic, carrots, garbanzo beans, diced tomatoes, thyme, and Worcestershire sauce.
  3. Cover and cook in the oven until the carrots become tender.  You may want to stir the mixture periodically while it cooks.
  4. Once the carrots are tender add the frozen peas and mix in the flour and olive oil. If your mixture becomes thick then go to the next step, if the mixture is still kind of runny then cook it for a little while longer.
  5. Make your mashed potatoes and layer them over the top of your mixture.  You can also sprinkle some shredded cheese on top at this point.
  6. Return to oven and cook until the top of the mashed potatoes start to brown slightly.

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