Vegetarian Ranch Shepherds Pie

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Vegetarian Ranch Shepherds Pie

HI all! It’s Emily again from Nap-Time Creations…

I love Shepherds Pie… The way the veggies bake together and the sauces and flavors mix, YUM!!! My boys don’t really love shepherds pie… they would eat all the ingredients separate, but something about baking them all together, they don’t love. To try and make this dish more appealing to them I created this Ranch Shepherds Pie version and it was SO good… we all loved it and the result was a huge hit.. I made a veggie version and a meat version. Today I’m showing you the Vegetarian Ranch Shepherds Pie, but I’ll also include directions for the meaty version too.

Vegetarian Ranch Shepherds Pie on a blue plate.

I also added cheese, as you can see in the photo. Ordinary shepherds pie became just a little bit better.

Vegetarian Ranch Shepherds Pie close up on a blue plate with a fork.

Here’s how it looked straight from the oven. I love the crusty bits around the edge as the potato browns.. I would be happy to just eat all the edges.

Vegetarian Ranch Shepherds Pie in a pan with forks.

Ingredients

Here’s what you will need to make 1 shepherds pie in a pie pan…

2 potatoes

1/2 red onion

2 large carrots

1-2 cups peas – depends on preference- I like lots!

2 TBS ranch power {I used Hidden Valley Ranch dressing mix}

1/2 cup shredded cheddar cheese

pinch of pepper/salt

1 TBS butter

1/4 cup low fat milk

{optional} 1 cup browned ground beef

1. prep your potatoes as you would for mashed potatoes. {peel, large chop, boil until just soft} Place the boiled potatoes in large mixing bowl with milk and salt/pepper and butter. With an electric mixer blend all together until smooth. Add the ranch powder and blend again.

2. Prep the carrots by steaming until just soft – do not over steam. Saute the onions in a pan on stove with a bit of oil until also just soft.

3. Start layering in the pan. I put the Carrots and peas on the bottom, then the onion, cheese and top with the ranch mashed potatoes. Bake covered for 20 min at 375, then uncover for 10 min. to brown the top. Serve hot and enjoy!

** I would put the beef on top to of the carrots if adding to the recipe.