Garden Au Gratin Shepherd’s Pie

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This dish is a warm embrace of two comfort food favorites — the classic Shepherd’s Pie and creamy Veg Au Gratin. It brings together the richness of a cheesy vegetable medley with the fluffiness of mashed potatoes, baked to perfection. Ideal for meatless meals, Lenten Fridays, or anytime you're craving something cozy yet elegant.

  • The original Shepherd’s Pie is Irish and traditionally made with lamb — this veggie twist keeps the soul but skips the meat!

  • “Au gratin” is a French technique where ingredients are baked with a browned crust of cheese or breadcrumbs.

Garden Au Gratin Shepherd’s Pie

For the Gratin-style Vegetable Layer:

  • 1 tbsp butter or olive oil

  • 1 tsp sliced garlic

  • 1 small onion, diced

  • ½ cup carrots, finely diced

  • ½ cup green beans, chopped

  • ½ cup corn kernels (optional)

  • ½ cup green peas

  • ½ cup bell peppers (any color), diced

  • Salt and pepper to taste

  • ½ tsp Italian herbs or dried thyme

  • 1½ tbsp all-purpose flour

  • 1½ cups milk (or plant-based milk)

  • ¼ cup grated cheese (parmesan, cheddar, gouda, or processed)

For the Mashed Potato Topping:

  • 3 large potatoes, boiled and mashed

  • 1 tbsp butter

  • ¼ cup milk or cream

  • Salt and pepper to taste

  • pinch of nutmeg or garlic powder (optional)

  • ¼ cup grated cheese (for topping)

  • 2 tbsp breadcrumbs

Equipment Needed

  • Medium saucepan

  • Frying pan or sauté pan

  • Mixing bowls

  • Baking dish (9-inch square or round)

  • Whisk

  • Spatula or wooden spoon

  • Oven or OTG

Prepare the Gratin Vegetable Layer:

  1. Heat butter or olive oil in a pan. Add sliced garlic and cook until brown. Add diced onion and peppers, and saute until the aroma comes. Do not overcook.

  2. Boil carrots, beans, corn, and peas until tender to the touch.  

  3. Make white sauce by roasting flour and butter until light brown. Slowly pour in milk while whisking to avoid lumps. Let it simmer until the mixture thickens into a creamy sauce.

  4. Add salt, pepper, and herbs. Add sautéed capsicum, onion, and boiled vegetables.

  5. Stir in the cheese and mix well until melted and smooth. Turn off the heat and let the veggie mix cool slightly.

Prepare the Mashed Potato Topping:

  1. In a bowl, combine mashed potatoes with butter, milk or cream, salt, pepper, and nutmeg/garlic powder if using.

  2. Mix until smooth and creamy. Set aside.

Assemble & Bake:

  1. Preheat oven to 375°F (190°C).

  2. In a greased baking dish, spread the creamy vegetable mixture as the first layer.

  3. Gently layer the mashed potatoes over it. Smooth the top with a spatula.

  4. Sprinkle cheese on top and dot with a little butter for extra richness.

  5. Bake for 25–30 minutes or until the top is golden and slightly crisp. For a browner crust, broil for an extra 5-10 minutes.

  6. Let it rest for 5 minutes before serving.

Tips

  • Use full-fat milk or cream for a richer gratin base.

  • Add roasted garlic to mashed potatoes for extra flavor.

  • For a crispy top, broil for 2–3 minutes after baking.

  • You can assemble it a day ahead and bake fresh before serving.