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Deconstructed Shepherd's Pie - Favorites Version
over yogurt mashed potatoes

Active: 30 min Total: 30 min
Our deconstructed shepherd's pie was originally featured the week of 3/17/14 and has become a favorite in a lot of kitchens! We've updated our veg version with garbanzos and mushrooms because we've been doing a lot of lentils - enjoy!
Smarts: If you want the texture of traditional shepherd's pie, just assemble filling and potatoes in a baking dish and broil.


Deconstructed Shepherd's Pie - Favorites Version:
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Mushrooms, brown - 3/4 lb , sliced or diced
  • Parsley - 1/4 bunch , chopped
  • Potatoes - 2 , peeled and cubed
  • Crushed tomatoes - 1 cup
  • Corn starch - 1 1/4 tsp
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained
  • Cooking oil - 2 Tbsp
  • Red wine vinegar - 1 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Peas and carrots, frozen - 2 cups
  • Greek yogurt (sub plain yogurt) - 1/2 cup
  • Butter - 1 Tbsp


  1. Garlic / Onions / Mushrooms / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  2. Potatoes - Peel and cube.
  3. Tomatoes - Mix crushed tomatoes with corn starch.
  4. Garbanzo beans - Rinse and drain.

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  1. Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
  2. While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and then minced garlic. Once you can smell the garlic, add in onions with some salt. Saute for ~3 minutes, until softened.
  3. Toss in mushrooms and saute for ~3 minutes. Add in crushed tomatoes, red wine vinegar, and soy sauce, and saute until a thick sauce has formed around the mushrooms.
  4. Stir in frozen vegetables and beans and cook until everything is warmed through. Season to taste with more salt and pepper. If you like things sweeter, consider adding a bit of ketchup (not listed in ingredients).
  5. Use a masher to mash steamed potatoes with Greek yogurt and butter. Season to taste with salt and pepper.
  6. Spoon out mashed potatoes and cover with shepherd’s pie filling and sprinkle with parsley. If you wanted to make this as a bake (more traditional shepherd’s pie), place filling into a 8x8 baker and then cover with mashed potatoes. Broil for 8 to 12 minutes to get that textured crust!



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