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Soft Vegetable Shepherd’s Pie

Soft Vegetable Shepherd’s Pie

June 15, 2026
Course
Serves 6

A cozy, plant-forward bake with a cloud of mashed potato on top — all soft textures, gentle flavors, and pure comfort-food warmth.

All vegetables are peeled to remove insoluble skin fiber. Avoid adding peas, corn, or any seed-bearing vegetables. Freezes beautifully in individual portions.

Ingredients

  • 4
    medium Yukon Gold potatoes, peeled and cubed
  • 4 Tablespoons
    unsalted butter
  • 1/2 Cup
    warm milk
  • 2
    medium carrots, peeled and finely diced
  • 2
    medium parsnips, peeled and finely diced
  • 1
    medium zucchini, peeled and diced
  • 1
    medium yellow onion, finely diced
  • 2
    garlic cloves, minced
  • 2 Tablespoons
    olive oil
  • 2 Tablespoons
    all-purpose flour
  • 2 Cups
    low-sodium vegetable broth
  • 1 Teaspoon
    dried thyme
  • 1/2 Teaspoon
    dried rosemary
  • 1 Teaspoon
    salt
  • 1/4 Teaspoon
    pepper

Instructions

  1. Preheat oven to 375°F. Boil potatoes in salted water until completely tender, 15–18 minutes. Drain, then mash with butter and warm milk until smooth. Season with salt and set aside.

  2. While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and cook 1 minute.

  3. Add carrots, parsnips, and zucchini. Cook, stirring, for 5–6 minutes until beginning to soften.

  4. Sprinkle flour over the vegetables and stir for 1 minute. Pour in broth gradually, stirring until a light sauce forms. Add thyme, rosemary, salt, and white pepper. Simmer 5 minutes until slightly thickened.

  5. Pour the filling into a 9×13 baking dish. Spoon the mashed potato on top and spread into an even layer, using a fork to create gentle ridges.

  6. Bake until the top is golden and the filling is bubbling at the edges, about 25–30 minutes. Let rest 5 minutes before serving.

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