Spring Vegetable Shepherd's Pie

Spring Vegetable Shepherd's Pie

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As the days grow longer and the air warms up, our meals naturally begin to lighten and brighten with the season. And what better way to celebrate the spring season than with a dish that celebrates spring produce? Enter the Spring Vegetable Shepherd's Pie, a delightful twist on the traditional comfort food, made even better with Vidalia® Sweet Onions and Minute Mashers™ mashed potatoes – both from our friends at Green Giant™ Fresh! This recipe is a perfect blend of hearty and light, making it an ideal meal for those cool spring evenings.

Vidalia® Sweet Onions are a fantastic addition to any dish, providing not only flavor but also a wealth of nutritional benefits. They are low in calories and a good source of vitamin C, which is important for immune health. The variety of spring vegetables in this shepherd's pie offers a range of vitamins, minerals, and antioxidants. Carrots are rich in beta-carotene, peas provide protein and fiber, asparagus is packed with vitamins A, C, and K, and potatoes are a nutrition powerhouse packed with many beneficial vitamins and nutrients! You can learn more about your favorite foods from our A-Z Food Guide!

TIPS for Spring Vegetable Shepherd's Pie Success:

  • Protein: This recipe is fully vegetarian, but feel free to use your favorite protein like ground beef, ground chicken, or even sausage!
  • Use Fresh Vegetables: Spring is the perfect time to take advantage of fresh, in-season vegetables like asparagus and Vidalia® Sweet Onions!
  • Customize the Vegetables: Feel free to add or substitute other spring vegetables you enjoy, such as spinach, leeks, or zucchini.
  • Make Ahead: This dish can be prepared ahead of time and baked just before serving. Simply assemble the pie, cover, and refrigerate for up to 24 hours!
  • Minute Mashers™: If you can find them in your area, definitely take advantage of this shortcut! Minute Mashers™ take only seven minutes in your microwave and you'll have a hot and healthy serving of mashed potatoes!

Spring Vegetable Shepherd's Pie is a delightful, nutritious meal that captures the essence of the season. With the sweetness of Vidalia® Sweet Onions and the convenience of Minute Mashers™ mashed potatoes, this dish is both easy to make and incredibly satisfying. Perfect for a family dinner or a gathering with friends, this shepherd's pie is sure to become a new spring favorite. Enjoy the fresh flavors and vibrant colors of this wonderful dish, and don’t hesitate to share your own variations and experiences in the comments below. Happy cooking!

Spring Vegetable Shepherd’s Pie:

Mushroom-Walnut Meat Base (optional – can use ground beef or other preferred protein):

  • 2 Tablespoons olive oil
  • 1 Green Giant™ Fresh Vidalia® Sweet Onion, finely chopped
  • 1/2 tsp garlic powder
  • 16 oz (1 pound) mushrooms (such as cremini or button mushrooms), finely chopped
  • 1 cup walnuts, finely chopped (or processed)
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup vegetable broth
  • Salt and pepper to taste
Spring Vegetable Filling Ingredients:
  • 2 Tablespoons olive oil
  • 1 Green Giant™ Fresh Vidalia® Sweet Onion, finely chopped
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 3 large carrots, diced
  • 1 cup frozen peas (or fresh peas if available)
  • 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • 1 Tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Buttery Chive & Dill Minute Mashers™ Mashed Potatoes
  • Fresh chives, chopped (optional, for garnish)

Directions:

  1. Preheat your oven to 400F. Spray a 9x13 casserole dish with cooking spray.
  2. Make the mushroom base by heating the olive oil in a large skillet or dutch oven over medium heat. Add the finely chopped Vidalia® Sweet Onion and cook until translucent, about 5 minutes. Add the garlic powder and cook for an additional 1-2 minutes, until fragrant. Add the finely chopped mushrooms to the skillet and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 10 minutes. Stir in the finely chopped walnuts, soy sauce, tomato paste, dried thyme, dried rosemary, and smoked paprika (if using). Mix well then pour in the vegetable broth and stir to combine. Reduce the heat to low and let the mixture simmer for about 5 minutes, until most of the liquid has evaporated and the mixture has thickened. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Transfer the mushroom mixture to the casserole dish in an even layer. Wipe out the skillet or dutch oven with a paper towel.
  3. Make the spring vegetable filling by heating olive oil in the skillet over medium heat. Add the chopped Vidalia® Sweet Onion and saute until translucent, about 5 minutes. Add the garlic powder, diced carrots, asparagus, and peas to the skillet. Cook for another 5 minutes, until the vegetables begin to soften. Pour in the vegetable broth and season with salt and pepper to taste. Add cornstarch slurry to the skillet and cook for another 2-3 minutes until the filling thickens slightly. Transfer spring vegetable filling to the casserole dish, on top of the mushroom mixture, in an even layer.
  4. Make the Minute Mashers™ mashed potatoes according to package instructions. Mash very well with oven mitts to create a creamy consistency. Transfer mashed Minute Mashers™ to the casserole dish in an even layer.
  5. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges. If you want an extra crispy top, you can place the pie under the broiler for the last 2-3 minutes of baking. Allow the shepherd's pie cool for a few minutes before serving. Garnish with chopped fresh chives, if desired.

Servings 8.0 | Calories 258 | Total Fat 18g | Saturated Fat 3g | Monounsaturated Fat 6g | Polyunsaturated Fat 8g | Cholesterol 2 mg | Sodium 355 mg | Potassium 580 mg | Total | Carbohydrate 19g | Dietary Fiber 5g | Protein 7g | Vitamin A 2 % | Vitamin C 12 % | Calcium 6 % | Iron 11 %

Comments



302 responses to “Spring Vegetable Shepherd’s Pie”

  30. a good mainstay recipe, I add anything else in my fridge that needs used up and goes well with the recipe. I don’t know if others use up leftovers like I do, but it changes up the dish sometimes

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  36. where’s the shepherd that owns this. Was it poor folk that threw together what they had and baked it in one dish ?

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  71. I will gladly make this recipe but it will no longer be vegetable. I will always add a meat of some kind for protein and flavor, but it’s nice to have that flexibility to add/delete ingredients into any recipe

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  73. What files or information has any other of the employees taken so far? You know they, just didn’t see them.

    Reply

  78. SHEPHERDS PIE IS AS OLD AS THE SHEPHERDS BUT STILL STANDS TRUE TO ITS VERSATILITY AND POPULARITY ! YOU JUST CANT LOSE.

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  83. My family enjoys Shepherds pie. Thank you for the great suggestion. I run out of new ideas for the family.

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  92. Making shepherds pie is fun, you can make it from your remains in the fridge. That’s what nice. Just add this and that more to change it up and use it up

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  105. shepherds pie is a good make ahead meal and a great dish to take to a pot luck. It’s so popular and a sure winner with a crowd !

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  106. I often pass on copying or filing great looking recipes because there is no “nutritional information” provided. Is there a specific reason why you do not include basic caloric, fat, carb notes?

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  120. Shepherds pie is not only satisfying, a cinch of a meal in as one pot meal, but a wide range of nutrients with the variety of ingredients you opt to include

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  122. My Grandma used to make this at her farm growing up, although not exactly like your recipe – wonderful memories !!!

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  157. Oh, that’s so great ! you can use MINUTE MASHERS for many many recipes. It’s wonderful we have this product to work with, while someone else did all the work

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  158. Wow,that sure looks to be so tasty, plus good for everyone at our home. I will make this dish today.

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  172. I absolutely LOVE Shepherd’s Pie!! And this does look great, but… I may just have to add some meat (I’m sorry)😔! My family loves their meat🤷🏻‍♀️!

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  176. Spring Vegetable Shepherd’s Pie is a great way to use all the extra garden vegetables I have right now.

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  191. Reminds of my grandma and always will she loved making this for us when we were little and we loved eating it

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  204. We sometimes have a couple of college students over for dinner during the school year. One of them is a vegetarian. It will be awesome to be able to have something different to serve to her.

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  216. A very different shepherds pie with many ingredients. I would have to be feeling very adventurous for this one. Maybe at some point.

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  219. This has alot of good vegetables and a healthy choice for a side dish or main dish. Thanks for sharing!

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  228. These bite sized little potatoes are so convenient and easy to cook , it definitely makes it easier on me when cooking meals

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  233. Looks good, but “shepherd’s pie” means sheep, which means lamb, and this recipe needs lamb. Sorry!

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  241. You guys are giving me lots of recipe ideas for this fall, thank you I’m loving them all too

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  254. This Spring Vegetable Shepherd’s Pie sounds like a perfect way to enjoy the fresh flavors of spring! 🌱 I love the idea of using Vidalia® Sweet Onions and Minute Mashers™ mashed potatoes from Green Giant™ Fresh to create a hearty yet light dish. The combination of spring vegetables like asparagus, carrots, and peas makes it both nutritious and delicious. Plus, the tips for customization and adding protein make it a versatile meal option for any dietary preference. Can’t wait to try this recipe for a cozy spring evening dinner! 🍽️🥕🧅

    Reply

  286. This looks like a healthy and yummy side dish I can make any time of the year. Thanks for the recipe never heard of this kind of dish before.

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  298. Memories come rushing back , my grandmother made all of these and I’ve loved them for years , thank you !

    Reply

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