Veggie Shepherd’s Pie


Use organic ingredients whenever possible.

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1 Tbsp extra virgin olive oil

1 cup onion, diced

1 1/2 cups mushroom, finely chopped

23 cloves garlic, minced

1 1/2 tsp each dried thyme and savory

3 Tbsp all purpose flour

1 package veggie ground round

1 1/2 cups vegetable broth

2 Tbsp tomato paste

1/2 cup frozen peas

1/2 cup sweet yellow pepper, diced


3 cups mashed cooked sweet potato

1 Tbsp butter

1/3 cup grated parmesan

2 Tbsp chopped fresh parsley


  • Heat oil in a large non-stick skillet over medium heat. Add onion and cook, stirring for 5 minutes, until soft. Stir in mushrooms, garlic and herbs, cook for 3 minutes.
  • Stir in flour and ground round, breaking up with a spoon. Cook, stirring for about 1 minute.
  • Stir in broth, tomato paste, peas and peppers. Cover and simmer for about 5 minutes, until thickened.


  • In a large bowl, stir together hot sweet potatoes and butter. Stir in cheese. Set aside.
  • Transfer ground mixture to a lightly greased 8-inch square baking pan. Spoon sweet potato mixture over top.
  • Bake in a 350 F oven for 30 to 40 minutes, or until heated through. Sprinkle with parsley if desired.

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Veggie Shepherd’s Pie