Vegetarian Shepherd’s Pie Bake

Ingredients: 

• 1/4 cup water
• 5-6 tablespoons cornstarch
• 1 (18-20 oz) can vegetarian vegetable soup
• 1 cup frozen mixed vegetables, or 1/2 cup each canned peas, carrots and onions
• 2 cups prepared boxed mashed potato flakes, or 2 cups mashed potatoes (store-bought or homemade)
• Chopped fresh parsley, or 1 teaspoon dried parsley (optional, for garnish)

Method: 

1. Preheat the oven to 375°F. Whisk together water and cornstarch in a small bowl. Heat soup in a large saucepan over medium heat and whisk in cornstarch mixture.
2. Bring to a boil, stirring constantly until mixture is thickened, about 2-3 minutes. Stir in mixed vegetables and remove from heat.
3. Transfer mixture to a baking dish and top evenly with mashed potatoes.
4. Bake until edges are bubbling and potatoes are lightly golden-brown, about 20-25 minutes. Garnish with parsley, if using, and serve.

Tip:

For extra texture, sprinkle potatoes with shredded cheese or breadcrumbs before baking.

Watch the Recipe Video Here!