• 1 medium onion, chopped
  • 1/2 a zucchini, sliced and chopped
  • 1 small can of corn
  • 2 large cloves garlic, minced
  • 1 cup chopped spinach
  • 3/4 cup mushrooms, chopped
  • 3/4 cup diced carrots
  • 2 stalks celery, diced
  • 2 tablespoon oil (I used olive)
  • 1 can kidney or pinto beans
  • 2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon soy sauce/tamari
  • 1 teaspoon curry powder
  • 1/2 teaspoon each: black pepper, paprika, basil
  • 1.5 tablespoon horseradish
  • 4 servings of mashed potatoes


Preheat oven to 350 degrees. Saute onions, garlic, celery and carrots for a few minutes, then add the rest of the veggies. Add all the spices, soy sauce/tamari, horseradish and saute for another 5-10 minutes or so (until carrots are tender). Drain the beans and add to the veggie mix.

Prepare your mashed potatoes in a separate saucepan.

Pour veggie mix into a greased casserole dish and cover with mashed potatoes. I like to spread the mashed potatoes on with a fork, then sprinkle the top with paprika. Bake, uncovered, in oven for 15-20 or until potatoes turn a nice, golden color.

This recipe is very giving. Feel free to use whatever vegetables you have laying around. I imagine that textured soy protein would work well, also. Adjust the spices to suit your tastes; I think it adds a nice, hearty zip to a lot of shepherd’s pies I’ve come across.

Bon appetit!

Serves: 4 as a main dish, more as a side