Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/4 teaspoon red pepper flakes
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can corn, drained
- 1 (14-oz) can peas, drained
- 1/2 cup vegetable broth
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 4 cups mashed potatoes (see notes for recipe)
Directions
- Preheat oven to 350F (175C).
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
- Add thyme, rosemary, cumin, coriander, paprika, and red pepper flakes. Cook until fragrant, about 1 minute.
- Add diced tomatoes, corn, and peas. Stir to combine and cook for 3-4 minutes.
- Add vegetable broth and bring to a simmer. Add flour and stir until combined. Simmer for 5 minutes.
- Season with salt and pepper, to taste. Pour mixture into 9x13-inch baking dish.
- Top with mashed potatoes and spread evenly.
- Bake for 30-35 minutes or until the top is golden brown.
- Serve and enjoy!
Interesting Facts
- The original shepherd’s pie is made with lamb and was created to use up leftover meat.
- This dish is similar to a cottage pie, which is made with beef.
- The mashed potatoes on top of this dish act as a lid, trapping in moisture while it’s baking.
- Mashed potatoes can be made with any type of potato – russet, Yukon Gold, or red potatoes.