Colorful Veggie Shepherd's Pie Bowl

Name: Colorful Veggie Shepherd's Pie Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 1 bell pepper, chopped; 2 cups mushrooms, sliced; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon thyme; 1 cup vegetable broth; 1 cup mixed peas and corn; Salt and pepper to taste; 4 large potatoes, peeled and cubed; 1/4 cup butter; 1/2 cup milk; Salt and pepper to taste

Highlighted under: Warm Bowl Creations

I love a dish that not only satisfies my hunger but also adds a burst of color to my meal! This Colorful Veggie Shepherd's Pie Bowl is my go-to recipe when I want something vibrant and hearty. Packed with a variety of veggies and topped with fluffy mashed potatoes, it’s both nutritious and delicious. The layers of flavor really shine through, making it a perfect comfort food option for any day of the week. Plus, it’s easy to prepare and great for meal prep, ensuring I have delicious leftovers for lunches!

Created by

Tom

Last updated on 2026-02-09T17:21:27.324Z

Making this Colorful Veggie Shepherd's Pie Bowl has become a fun tradition in my kitchen. The vibrant colors of the vegetables really motivate me to eat wholesome meals, and I find joy in knowing I’m nourishing my body. I've experimented with different veggie combinations, and I love adding a touch of smoked paprika for that extra depth of flavor!

One tip I learned along the way is to let the mashed potatoes cool slightly before spreading them over the veggie mix. This prevents them from becoming too runny during baking. Trust me, it makes all the difference in achieving a perfectly layered dish!

Why You'll Love This Recipe
Vibrant colors that brighten up your meal
Hearty texture with a comforting potato topping
Perfect for using up leftover vegetables

The Importance of Layering Flavors

In this Colorful Veggie Shepherd's Pie Bowl, each ingredient plays a crucial role in building a symphony of flavors. The smoked paprika not only adds depth but also contributes a subtle smokiness that complements the earthy notes of the mushrooms. When cooking the veggies, ensure each one is cooked to the perfect tenderness—this might take around 7-10 minutes. If you notice them starting to brown too quickly, lower the heat slightly. Properly sautéed vegetables create a rich base for your filling.

Adding vegetable broth at the right time is essential for developing the filling's consistency. Pouring it in after the vegetables are well-cooked allows for better absorption and helps to blend the flavors. Be sure to let it simmer for about 5-7 minutes until the mixture thickens slightly; this will ensure a satisfying hearty bite in every spoonful.

Mastering the Mashed Potatoes

For the mashed potatoes, the choice of potato matters significantly. Starchy varieties like Russets yield a fluffy texture, while waxy potatoes might create a creamier consistency but can become sticky. Boil the potatoes in salted water for about 15-20 minutes, checking with a fork for doneness—they should easily break apart. Avoid overcooking them, as this can lead to a watery mash.

When mashing, I prefer using a potato ricer for an ultra-smooth finish, but a classic potato masher works well, too. Incorporate the butter and milk gradually while mashing, which allows for better control over the creaminess. Taste frequently and adjust the seasoning with salt and pepper until it perfectly complements the richness of the veggie filling.

Ingredients

Gather these fresh ingredients for a delicious, colorful meal!

For the Veggie Filling

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
1 bell pepper, chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon thyme
1 cup vegetable broth
1 cup mixed peas and corn
Salt and pepper to taste

For the Mashed Potatoes

4 large potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk
Salt and pepper to taste

Now that you have your ingredients, let's get started on this delicious recipe!

Instructions

Follow these simple steps to create your Colorful Veggie Shepherd's Pie Bowl!

Prepare the Vegetables

Heat olive oil in a pan over medium heat. Add onions and carrots, cooking until softened. Stir in bell pepper and mushrooms, cooking until all the veggies are tender. Add garlic, smoked paprika, and thyme, and cook for another minute.

Combine the Filling

Pour in vegetable broth and mixed peas and corn. Season with salt and pepper, and let it simmer until the mixture thickens slightly. Remove from heat.

Make the Mashed Potatoes

Boil the potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper until creamy and smooth.

Assemble the Bowl

In individual bowls, layer the veggie filling first, then spread a generous layer of mashed potatoes on top.

Bake and Serve

Preheat your oven to 400°F (200°C). Bake the assembled bowls for about 15 minutes until lightly golden on top. Let cool slightly before enjoying!

Enjoy your delicious and colorful meal!

Pro Tips

Feel free to customize the vegetables based on what you have on hand. Add some cheese on top for extra richness just before baking!

Storage and Meal Prep

This recipe is fantastic for meal prep as the components store well separately. You can prepare the veggie filling and mashed potatoes a day ahead. Store them in airtight containers in the refrigerator for up to 3 days. When ready to enjoy, simply reheat the filling on the stove over low heat while whisking in a splash of vegetable broth to bring it back to life, ensuring it doesn't dry out.

As for freezing, both the veggie filling and mashed potatoes freeze beautifully. Just portion them into freezer-safe containers, and they’ll keep for up to 3 months. When reheating, allow the filling to thaw in the refrigerator overnight for best results, and then reheat gently on the stovetop. The mashed potatoes can be reheated in the microwave, but adding a touch of milk as you stir will help restore their creamy texture.

Serving Suggestions and Variations

For serving, I love to garnish my Colorful Veggie Shepherd's Pie Bowl with fresh herbs like parsley or chives to add a burst of freshness. A dollop of sour cream or a sprinkle of cheese on top before baking adds a delightful finish. For an extra layer of flavor, consider mixing in some cooked lentils or quinoa into the veggie filling for added protein and texture.

If you're looking to spice things up, you can experiment with different vegetables—zucchini or sweet potatoes are both excellent substitutes. Just keep in mind that these may require different cooking times; for instance, zucchini cooks quickly, so add it in during the last few minutes of cooking to prevent it from becoming mushy.

Questions About Recipes

→ Can I use frozen vegetables for the filling?

Absolutely! Frozen vegetables work great and can save you some prep time.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make this vegan?

Yes! Substitute butter with vegan butter and use plant-based milk for the mashed potatoes.

→ Is this recipe gluten-free?

Ensure the vegetable broth is gluten-free and you are good to go!