When a chilly evening calls for ultimate comfort food, but time is tight, this Cheesy Vegetable Shepherd’s Pie is your answer! We’re talking a savory medley of tender veggies in a creamy cheese sauce, all tucked under a fluffy blanket of mashed potatoes and topped with glorious, smoky melted cheddar. It’s a one-dish wonder that transforms simple pantry staples into a meal the whole family will adore. Let’s get cozy!
Ingredients
• 1 16-ounce / 454 g package frozen mixed vegetables, thawed
• 1 11-ounce / 312 g can condensed cheddar cheese soup
• 1/2 teaspoon dried thyme, crushed
• 1 16-ounce / 454 g package refrigerated mashed potatoes
• 1 cup / 4 ounces / 113 g shredded smoked cheddar cheese
Instructions
1. Preheat your oven to 350°F / 175°C. In an ungreased 1.5-quart casserole dish, combine the thawed mixed vegetables, condensed cheddar cheese soup, and crushed dried thyme. Stir until everything is well combined.
2. Give the refrigerated mashed potatoes a good stir to soften them, then carefully spoon and spread them in an even layer over the vegetable mixture, sealing the edges.
3. Bake, covered, for 30 minutes. Uncover and continue to bake for another 10 minutes.
4. During the last 5 minutes of baking, sprinkle the smoked cheddar cheese evenly over the potatoes. Return to the oven until the cheese is melted and bubbly and the casserole is heated through.
5. Let rest for a few minutes before serving in shallow bowls.
Nutritional Information
• PER SERVING: 308 cal., 17 g total fat (8 g sat. fat), 38 mg chol., 872 mg sodium, 31 g carb., 3 g fiber, 14 g pro.
Pro Tips
• For a heartier meal, stir in a can of drained and rinsed lentils or white beans with the vegetable mixture to boost the protein.
• Assemble the entire casserole up to a day ahead. Cover and refrigerate, then add 10-15 minutes to the initial covered baking time when you’re ready to cook.
• For an extra golden and crispy top, place the casserole under the broiler for 1-2 minutes after the cheese has melted. Keep a close eye on it!
• Don’t have smoked cheddar? A sharp white cheddar, Gruyère, or even a Colby Jack will work beautifully in its place.
FAQ
Q: How can I add more protein to this vegetarian shepherd’s pie
A: To make this a heartier, protein-rich meal, stir a 15-ounce can of drained and rinsed lentils, chickpeas, or white beans into the vegetable and cheese soup mixture. This is an easy way to boost the nutritional value without changing the cooking time.
Q: Can I make this vegetable pie ahead of time
A: Yes, this recipe is perfect for meal prep. You can fully assemble the casserole up to one day in advance. Cover it tightly and store it in the refrigerator. When you’re ready to cook, simply add 10-15 minutes to the initial covered baking time to ensure it’s heated all the way through.
Q: What can I use instead of condensed cheese soup
A: If you prefer not to use condensed soup, you can make a simple homemade cheese sauce. Melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, then slowly pour in 1 cup of milk, whisking until smooth and thick. Remove from the heat and stir in 1 cup of shredded cheddar until melted. Use this sauce in place of the canned soup.
Q: Can I use homemade mashed potatoes for the topping
A: Absolutely! Homemade mashed potatoes work beautifully as a topping. Prepare about 3-4 cups of your favorite mashed potato recipe. Ensure they are cool enough to handle but still spreadable when you layer them over the vegetable filling.
