Try this hot, melty masterpiece for the supreme sub sandwich with an Italian influence. This sandwich has the ideal balance of textures and tastes thanks to its 5 types of meat, 3 types of cheese, and fresh, crisp salad that are all layered between crusty ciabatta slices. Due to its creamy, zesty qualities, the homemade dressing quickly became popular on TikTok. You’ll want to drizzle this dressing on everything, so don’t be afraid to make more.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 8 large potatoes, peeled and quartered
- 2 carrots, sliced
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 3 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons milk, or more as needed
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 1 (19 ounce) can kidney beans, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon soy sauce
- ½ teaspoon white sugar
- 1 cup shredded Cheddar cheese
- ½ teaspoon paprika
Instructions
- Preheat the oven to 375 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
- While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
- Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
- Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
- Transfer mixture to an 8×8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
- Bake uncovered in the preheated oven for 30 minutes.
Nutrition Facts
| Calories | 686 kcal |
| Carbohydrate | 120 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 22 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 933 mg |
| Sugars | 11 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
lasted for several meals for two adults. We are making it again this weekend! Excellent on a cold day.
Made it for my family and they loved it! They kept saying how nice it is. Thanks!
I added a can of corn and changed the potatoes to sweet potatoes. Other then that every direction was followed to a T. I really enjoyed it! The cheese baked perfectly on top for just a little crunch with the paprika. I will make this again. I may incorporate some beef next time however to please the husband. ?? thank you for posting!
This is one of the most tasty vegetable meals I have ever had. But I need to put the vegetable mixture in a large saucepan and not a medium one. Also the recipe says to put the entire mixture with the potatoes in a 8x8x2 pan and it barely fit. I had to put a cookie sheet under the baking pan because it over flowed a bit, I actually think it would be good in a lasagna pan. but it was absolutely delicious!
This was yummy. I cooked and assembled everything ahead of time and then just stuck in the oven to warm up. The only changes I made were to cook the lentils ahead of time in chicken stock and add garlic into my mashed potatoes because I was afraid it was going to come out flavorless. It didn’t. It was perfect comfort food!!
This is the best shepherds pie recipe iv ever had,nothing sets it apart quite like the little puffy clouds of mashed potato’s floating in a sea of amazing veggies. Iv been a vegetarian for 29 years (aka all my life) and this is one of the top ones in my family that is a simple easy go to dinner. My husband loves it and so do all of our friends(who are not vegetarians) ,with the beans in it and all the amazing flavor you don’t even miss the meat.
Delicious! I added faux ground beef and used yam instead of regular potatoes and loved the way it turned out, as did all my guests! We will definitely be making this again!
This was great! I made a few modifications, based on what I had and it turned out well. I left out the beans but used cauliflower, peas, corn, green bell pepper, and mushrooms for the filling. I also used ketchup instead of tomato sauce and added some Worcestershire sauce. I know it sounds like a lot of changes, but it’s nice to have something so versatile that I can throw together on a chilly weeknight. Yummy!
Excellent recipe, great flavour and easy to make. Added some celery to the pie, turned out great!
I am not a vegetarian (and don’t really like vegetables) but made this recipe for my friend who is and was so surprised how good it was! Lots of flavour and very yummy.
This was an okay way to use up stuff in our fridge, but I don’t think we’ll plan it into our menu voluntarily. My 6yo daughter: “This is okay, I guess, but the beef one you made was AWESOME!”
This is good! I pretty much followed the recipe but… *I used fresh vegetables instead of frozen. Carrot, red pepper, celery, mushrooms & I used a can of corn. *Worcestershire sauce instead of soy *Thyme and garlic powder instead of the basil etc. It tasted very good but it was a little soggy. Next time I will do half a can of toms & half a can of tom sauce…maybe even tom paste instead of the sauce. Anyway, make this! It’s good 🙂
I added some Gardein beefless tips to this. It tasted so good and my meat loving husband was in heaven! I will be making this for Christmas dinner!
I’ve had this recipe for years and it’s a total hit. I’m not vegetarian and nor are most of the people I’ve made this for but everyone loves it.
Could use a little more oomph, but it’s not bad and it’s beautiful!
http://www.oureatinghabits.com/2011/08/26/vegetarian-shepards-pie/
Based on other reviews, I didn’t add the tomato sauce, and instead added 1 cup of Jamaican Jerk Sauce. Next time I’ll do the same, but I will try a different bean – we didn’t care for the kidney beans in this.
This was pretty good for one of those meals that you use what you have on hand. My husband will only eat black beans so we used those instead and I also used Worcestershire Sauce, not Soy Sauce. We also left out the cheese as we aren’t big cheese eaters.
This was really good!
Traditional Shephard’s Pie is made with lamb. Turning it into meatless is fine, but I would personally leave out the tomatoes, soy sauce and sugar and add mushrooms to add something of a meatlike flavor. Thyme or rosemary would suit it better than basil. Needs A LOT of tweeking to make it resemble the traditional version which is delicious. Nothing against it being vegetarian, it’s just that it’s not exactly the best version.
This was really good. I will make it again.