Autumn Colors ‘Meatless Shepherds Pie’

Fall is definitely in the air because this honestly just took shape on it's own a couple hours ago when hunger hit and I just had to share!

Fall is definitely in the air because this honestly just took shape on it’s own a couple hours ago when hunger hit and I just had to share! I had about five small purple potatoes and one Yukon gold stashed away pending usage and it was either get creative or bake a simple potato with not much else so I kind of just whipped together what I had at home and created this festive and delicious meal fit for one or two servings, adjust the recipe to taste and for bigger portions.

  • Purple potatoes
  • Yukon gold potatoes
  • Carrots
  • Onions
  • Garlic
  • Dry Rosemary
  • Ground Thyme
  • Black Pepper
  • Kosher Salt
  • Tomato Paste
  • Heavy Cream
  • Butter
  • Whole Kernel Corn
  • Whole Green Peas
  • Veggie Broth

Mashed Potatoes

This is all up to preference, but I enjoy leaving the skins on my potatoes and I LOVE them in my mashed potatoes, if you don’t then peel your potatoes after washing them, of course. I usually leave the small purple potatoes whole and only cut up the Yukon gold into smaller pieces, but again, you do you. Place all of the potatoes being used in a big pot and fill with water until all is covered, salt generously and bring to a boil until cooked/softened. Strain the potatoes but reserve a bit of the water. In a bowl you’re going to mash your potatoes lightly to start and add in some butter, heavy cream, black pepper, and kosher salt to taste. Mash into desired texture, I prefer mine creamy with a crumble here and there.


I really really wanted some meat to go into this, but I don’t proactively purchase any meat products anymore as I really am trying to incorporate more of a plant-based diet, but I mean, the cravings don’t stop! I made do with what I had and chopped up some carrots and onions, minced some garlic and threw it all into a pan to sauté. I then like to throw in the green peas and corn along with some rosemary, thyme, salt, and black pepper to taste until it all beings to aromatize. Add a splash of heavy cream, veggie broth, and a spoonful of tomato paste for color; season to taste.

In a baking dish, layer the bottom generously with ‘filling,’ and the the second layer with mashed potatoes. Run a fork lightly through the mashed potatoes to create ridges that will crisp up when baked in the oven.

The presentation is completely up to you, you can go as far as eating it as is, but for an extra kick I like to stick it in the oven for an extra 10 to 15 minutes at 350 degrees.

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