Zucchini and Quinoa Shepherd's Pie

Name: Zucchini and Quinoa Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 2 medium zucchinis, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup peas (fresh or frozen); 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 2 large potatoes, peeled and cubed; 1/2 cup milk (or plant-based alternative); 2 tablespoons butter (or vegan alternative); Salt and pepper to taste

Highlighted under: Balanced Meal Recipes

I absolutely love creating comforting dishes that are both nutritious and satisfying, and this Zucchini and Quinoa Shepherd's Pie ticks all the boxes. Combining hearty vegetables with protein-packed quinoa gives this pie a wholesome twist on a classic. The secret lies in the harmony of flavors and textures; the creamy filling contrasts beautifully with the crispy topping. It's the perfect dish for family gatherings or a cozy weeknight dinner. Try it once, and it might just become a favorite in your home too!

Created by

Emily

Last updated on 2026-02-02T00:34:28.428Z

When I first experimented with a plant-based version of shepherd's pie, I was astounded by how versatile zucchini and quinoa can be. The zucchini helps to keep the filling moist, while quinoa adds depth and protein to the dish. I've found that sautéing the vegetables beforehand really helps to intensify the flavors, making each bite a delightful experience.

Over time, I've perfected my recipe, and I truly believe the key to a great shepherd's pie is in the seasoning. A blend of herbs and spices can lift the dish, so don't shy away from being generous! Plus, topping the pie with creamy mashed potatoes gives it that classic comfort food feel that you crave on chilly evenings.

Why You'll Love This Recipe
Hearty and nutritious twist on a classic dish
Packed with protein and fiber from quinoa
Vegetarian-friendly and absolutely delicious
Perfect for meal prepping or feeding a crowd

Choosing the Right Zucchini

When selecting zucchinis for your Shepherd's Pie, look for firm, unblemished skin that feels heavy for its size. Smaller zucchinis are typically sweeter and more tender, making them perfect for this dish. If you're feeling adventurous, consider trying different varieties, such as yellow squash or even globe zucchini, to add unique flavors and textures to your filling.

Don't discard the zucchini's skin; it provides added nutrients and a lovely color contrast in the dish. If you find any yellowing or blemished spots while prepping, simply cut them out without peeling the entire vegetable. This way, you retain the flavor and nutritional benefits while ensuring a visually appealing outcome.

Perfecting the Mashed Potato Topping

For a creamy potato topping, choosing the right type of potatoes is crucial. I recommend starchy potatoes like Russets or Yukon Golds, as they yield a fluffier texture. When boiling, ensure the potato cubes are cut to even sizes to promote uniform cooking, which typically takes around 15 minutes. You can check for doneness by piercing a potato with a fork; it should slide in easily.

To give your mashed potatoes a decadent flavor, consider roasting a clove of garlic alongside the potatoes before mashing. This will infuse a rich, aromatic taste into your topping. Also, if you're looking for a dairy-free option, you can substitute the milk with vegetable broth or coconut milk for a subtle twist.

Ingredients

For the Filling

1 cup quinoa, rinsed
2 cups vegetable broth
2 medium zucchinis, diced
1 onion, chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas (fresh or frozen)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste

For the Topping

2 large potatoes, peeled and cubed
1/2 cup milk (or plant-based alternative)
2 tablespoons butter (or vegan alternative)
Salt and pepper to taste

Instructions

Cook the Quinoa

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. Then, add the diced zucchini and carrots. Cook for about 5-7 minutes until the vegetables are tender.

Combine Filling Ingredients

Stir in the cooked quinoa, peas, thyme, oregano, salt, and pepper into the sautéed vegetables. Mix well and remove from heat.

Prepare the Potato Topping

In a large pot, boil the cubed potatoes until tender, about 15 minutes. Drain and return to the pot. Add milk and butter, then mash until creamy. Season with salt and pepper.

Assemble the Pie

Preheat your oven to 375°F (190°C). In a baking dish, spread the quinoa and vegetable filling evenly. Top with the mashed potato mixture, smoothing it out with a spatula.

Bake

Bake in the preheated oven for 25-30 minutes, until the top is golden brown. Allow to cool for a few minutes before serving.

Pro Tips

Feel free to customize the filling with seasonal vegetables or add lentils for extra protein. You can also make this ahead of time
just reheat in the oven when you're ready to serve.

Make-Ahead Tips

This Zucchini and Quinoa Shepherd's Pie can be prepared in advance, making it a great option for busy weeknights. After assembling the pie in the baking dish, cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours. Just remember to add a few extra minutes to the baking time if you're cooking it straight from the fridge.

Alternatively, you can freeze the pie before baking. Wrap it well in aluminum foil or transfer it to a freezer-safe container. It will keep well for up to three months. To reheat, bake from frozen at 375°F (190°C) for about 45-50 minutes until the top is golden and the filling is bubbling.

Serving Suggestions

Zucchini and Quinoa Shepherd's Pie pairs beautifully with a simple side salad made of mixed greens and a tangy vinaigrette. The freshness from the salad provides a nice balance to the rich and hearty pie. You can also serve it with a dollop of yogurt or a sprinkle of fresh herbs, like parsley or chives, for an added burst of flavor.

For a more substantial meal, consider offering some crusty bread on the side. It’s perfect for soaking up any leftover filling. This dish is versatile enough to stand alone or complement other favorites at your family gatherings, making it a delightful centerpiece to share.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! You can substitute quinoa with cooked lentils or even rice.

→ Is this dish freezable?

Yes! You can freeze the assembled pie before baking, then thaw and bake it when you're ready.

→ Can I make this recipe vegan?

Yes! Simply use plant-based milk and butter substitutes for the topping.

→ What can I pair with this shepherd's pie?

A light salad or some steamed greens work beautifully alongside this dish.