Harmony Valley Shepherds Pie Recipe

Harmony Valley Shepherds Pie Recipe

This is an absolute treat. Lots of ingredients, but don't be intimidated. It really is a mix and bake type recipe. A great meal for the whole family.

90 min
6 servings


For Meat Filling

  • 1 ½ package HARMONY VALLEY VEGETARIAN HAMBURGER MIX prepared per package instructions – add 1/3 cup vegetable oil to prepared mix
  • 2 tablespoons canola oil (plus 1/3 cup to add to HV hamburger mix)
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 ¼ cups vegetable broth
  • 1 teaspoon vegetarian Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • ½ cup fresh or frozen corn kernels
  • ½ cup fresh or frozen peas

For the Potatoes

  • 1 ½ pounds russet potatoes or 3 large sweet potatoes or yams
  • ¼ cup half & half
  • ¼ cup milk
  • 4 tablespoons unsalted butter (plus 2 tablespoons melted in microwave)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 egg yolk


  1. Preheat the oven to 400 degrees F.
  2. Prepare HV Vegetarian Hamburger Mix
  3. Add 1/3 cup canola oil to the prepared mix and stir in until blended, set aside
  4. Peel the potatoes and cut into 1/2-inch diced pieces
  5. Place in a medium saucepan and cover with cold water
  6. Set over high heat, cover and bring to a boil
  7. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes
  8. Place the half & half, milk and
    butter into a microwave-safe
    container and heat in the microwave
    until warmed through, about 35
  9. Drain the potatoes in a colander and then return to the saucepan
  10. Mash the potatoes and then add the half & half, milk, butter, salt, and pepper and continue to mash until smooth
  11. Stir in the yolk until well combined

While the potatoes are cooking, prepare the filling

  1. Place the canola oil into a 12-inch sauté pan and set over medium high heat
  2. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes
  3. Add the garlic and stir to combine
  5. Add salt and pepper and cook until browned and cooked through, approximately 4 minutes
  6. Sprinkle the mixture with the flour and toss to coat
  7. Continuing to cook for another minute
  8. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine
  9. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly
  10. Add the corn and peas to the mixture

Option #1:

  1. Spread mixture evenly into an 11 by 7-inch glass baking dish or casserole dish
  2. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up
  3. Create peaks with a rubber spatula and brush with melted butter

Option #2:

  1. Place 1 ½ cups of mixture into 2 ½ cup oven-proof bowls or ramekins
  2. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up
  3. Create peaks with a rubber spatula
    and lightly brush with melted

For Both Options

  1. Place on a parchment lined half sheet pan on the middle rack of the oven
    and bake for 25 minutes or just until the potatoes begin to brown
  2. Remove to a cooling rack for at least 15 minutes before serving.
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