top down view of skillet shepherds pie with portion removed.

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5 from 4 reviews

A flavorful vegetable shepherd’s pie is made in a skillet with lots of veggies and protein rich kidney beans. It’s easy to make and a hearty, comforting meal that always hits the spot!



Mashed potatoes

  • 2 1/2 pounds potatoes ( I used Yukon gold)
  • 1/41/2 cup unsweetened almond milk
  • 24 tablespoons olive oil or vegan butter
  • mineral salt + pepper, to taste


  • 1 tablespoon olive oil or 1/4 cup water
  • 1 small onion (about 1 cup), chopped
  • 2 cloves garlic, minced
  • 2 large carrots (about 1 cup), chopped
  • 2 stalks celery (about 1 cup), sliced
  • 8 ounces mushrooms, sliced
  • 2 tablespoon flour
  • 2 tablespoons tamari, soy sauce or coconut aminos
  • 1 cup asparagus, sliced in 1 inch pieces
  • 1 cup green beans, cut in 1 inch pieces
  • 1 fresh corn (about 1 cup), cut off the cob
  • 2 cups baby spinach, loosely packed
  • 1 can (15oz) kidney beans (1 1/2 cups), drained and rinsed
  • 1 1/2 teaspoons dried thyme (or 1 tsp. fresh)
  • 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
  • 1 1/2 cups vegetable broth
  • mineral salt + pepper, to taste


Potatoes: Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water (I added a few sprigs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add butter/oil, mash into potatoes to melt, add milk and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

Filling: In a cast iron skillet, warm oil over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, celery and mushrooms, sauté for 4 more minutes. Add the tamari and flour, mix well until flour is incorporated and no white streaks. Add the corn, kidney beans, green beans, asparagus, herbs, and vegetable broth, simmer for 10 to 15 minutes, until vegetables are tender. Add the spinach in the last 5 minutes, and let wilt. Season with salt and pepper to taste.

Assemble: Spoon the potatoes evenly over the top of the filling and add a few sprigs of thyme or paprika for color. Place the skillet under the broiler, about 3 – 4 inches away, for 5 minutes to let the potatoes brown.

Let set a few minutes and serve warm. Gravy will thicken upon standing.

Serves 4 – 6


Change up the veggies adding or subtracting your favorite frozen, canned or fresh vegetables, using about 7 – 8 cups.

Free up space on the stovetop with this Instant pot Mashed Potatoes recipe. Plus, it requires no draining!

Flour sub: Feel free to sub the flour with a cornstarch slurry of mixing 1 tablespoon cornstarch with 2 tablespoons water, add when adding the vegetable broth.

Sometimes when I make this, I tend to just fill my bowl with the veggies and top with the potatoes and garnishes. Seems simpler to me for this party of one.