I have been making this vegetarian shepherd's pie for years and every time I share it on Instagram, I get so many messages asking for the recipe. I've perfected this recipe over the years and finally got around to writing it out.

This is the oven/freezer safe baking pan that I like to make it in. I like it because it has a lid and I don't have to wrap it in foil, I can just put it in the freezer as is.

This shepherd’s pie is so delicious that I highly recommend that you double the recipe below and make two at once and freeze one of them. Trust me, you’ll thank me later!

Ingredients:

For the mashed potatoes:

•  3 pounds (about 1 kg) potatoes, peeled and quartered
•  1/3 cup (60ml) milk
•  6 tablespoons (60g) unsalted butter
•  Salt and pepper to taste

OR

Follow @thechutneylife mashed potatoes recipe, it’s so good! I 100% agree with her that using the ricer for the potatoes is worth the effort!

 For the filling:

•  1 tablespoon olive oil
•  ...