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Vegetarian Shepherd’s Pie Recipe (Veggie & Bean Baked Casserole)

Name: Vegetarian Shepherd’s Pie Recipe (Veggie & Bean Baked Casserole)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 adet Onion, diced; 1 adet Carrot, small dice; 4 cups cooked adzuki beans, drained; 2 sb Cooked brown rice; 8 yk Soy sauce; 1 yk Tomato paste; 2 tk Garlic powder; 1 tk Dried oregano; 1 tk Dried basil; 1/2 teaspoon dried marjoram; 0.5 demet Parsley, finely chopped; 275 g Potatoes, peeled and cut into chunks; 1 adet Water, as needed; 1 yk Optional: 1–2 olive oil; 1 tutam Optional: of salt and black pepper, to taste

This vegetarian shepherd’s pie recipe is built with a savory filling of adzuki beans, brown rice, and sautéed vegetables, then topped with mashed potatoes and baked until lightly browned. In the how to make section, focus on keeping the filling moist and getting a gentle crust on top.

İyi Bir YemekCommunity Writer

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Vegetarian Shepherd’s Pie Recipe (Veggie & Bean Baked Casserole)

Editorial Kitchen Archive

Prep20 min

Cook45 min

DifficultyMedium

ServingsServes 4

Energy-

Ingredients

Scale:4servings

Ingredients

Onion, diced

Carrot, small dice

4 cups cooked adzuki beans, drained

Cooked brown rice

Soy sauce

Tomato paste

Garlic powder

Dried oregano

Dried basil

1/2 teaspoon dried marjoram

Parsley, finely chopped

Potatoes, peeled and cut into chunks

Water, as needed

Optional: 1–2 olive oil

Optional: of salt and black pepper, to taste

Step-by-Step Method

7-step method

Boil the potatoes

Add the potatoes to a pot, cover with water, and boil until tender. Drain, mash with a fork, and loosen with 1–2 tablespoons hot water if it feels too stiff.

Start the vegetable base

Add the onion and carrot to a pan. Sauté with a little olive oil for 5–6 minutes until softened, or use a splash of water and cover to gently steam-sauté.

Add beans and rice

Stir in the cooked adzuki beans and cooked brown rice. Mix carefully so the filling stays hearty and not mushy.

Season and build the sauce

Mix in the soy sauce and tomato paste. Add garlic powder, oregano, basil, and marjoram. If it looks dry, splash in 2–4 tablespoons water to keep it spoonable.

Finish with parsley and assemble

Stir in the chopped parsley for the last minute. Spread the filling evenly in a baking dish and smooth the top.

Top with mashed potatoes

Dollop the mashed potatoes over the filling and spread into an even layer. Drag a spoon across the top to create ridges for light browning.

Bake, then rest

Bake in a preheated 200°C (390°F) oven for 20–25 minutes, until the top is lightly browned. Let it rest 5–10 minutes before serving so it slices neatly.

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