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

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.

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.

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

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.

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

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 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.