Veggie Filled Shepherd’s Pie

shepherds pie

Shepard’s Pie is one of our favorite easy comfort foods. I usually make a vegetarian version, because it’s inexpensive, healthy and quick to make. For this version, I used another one of Progresso’s new cooking sauces. This flavor is creamy roasted garlic.

I loved using this sauce because I didn’t even have to make a roux for my gravy, let alone season it. I just poured in the rich cream sauce. I then topped the sauce and vegetables with Betty Crocker instant mashed potatoes baked it until golden. Feel free to top with homemade garlic mashed potatoes if you have the time.

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pie on white plate

recipe photo

Yield: 4 servings

Veggie Filled Shepherd’s Pie

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Cook Time:   30 minutes    Total Time:   50 minutes


1 1/4 cups hot water
2/3 cup milk
2 tablespoons butter
1/2 package Betty Crocker® roasted garlic mashed potatoes
1 tablespoon olive oil
2 cups sliced mushrooms
1 medium onion, diced
2 (12oz) bags Green Giant Valley Fresh Steamers Frozen Mixed Vegetables
1 (18oz) can Progresso Recipe Starters Creamy Roasted Garlic Cooking Sauce


Heat oven to 350ºF. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

Heat skillet on stovetop and drizzle with olive oil. Add 2 cups sliced mushrooms and diced onion. Sauté over medium heat for 8 - 10 minutes until mushrooms are tender and onions are translucent.

Add frozen vegetables and Creamy Roasted Garlic cooking sauce. Bring to a boil and reduce to a simmer. Simmer for 5 minutes.

Pour mixture into an ungreased 1 1/2-quart casserole dish. Spread potatoes over mixture. Bake uncovered for 25 – 30 minutes, or until mixture is hot and the top of potatoes are very light golden brown.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This recipe sponsored by Progresso. All opinions 100% mine.

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