Zucchini and Quinoa Shepherd's Pie

Name: Zucchini and Quinoa Shepherd's Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 medium zucchinis, diced; 1 cup cooked quinoa; 1 onion, chopped; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup peas; 1 tablespoon olive oil; 1 teaspoon fresh thyme; 1 teaspoon fresh parsley; Salt and pepper to taste; 4 medium potatoes, peeled and cubed; 1/2 cup milk; 4 tablespoons butter; Salt to taste

Highlighted under: Homestyle Recipe Favorites

I love making this Zucchini and Quinoa Shepherd's Pie because it combines vibrant vegetables and wholesome grains into a comforting dish. Each bite is packed with flavor, and I appreciate knowing that it's both healthy and satisfying. The combination of zucchini and quinoa creates a delightful texture, while the mashed potatoes on top add a creaminess that makes it irresistibly delicious. It's perfect for both weekday dinners and special occasions, providing a nourishing meal that's sure to please everyone at the table.

Created by

Anna Johnson

Last updated on 2026-02-01T22:50:29.039Z

When I first experimented with this Zucchini and Quinoa Shepherd's Pie, I was amazed at how well the flavors meld together. The zucchini adds a subtle sweetness while the quinoa provides a nutty depth. I discovered that roasting the zucchini beforehand enhances its flavor, making each spoonful irresistibly delicious. This technique also helps prevent excess moisture, ensuring a perfect texture in the final dish.

Additionally, I love using fresh herbs to elevate the overall taste—especially thyme and parsley. They bring a brightness that perfectly complements the rich flavors. I often serve this shepherd's pie alongside a crisp green salad to balance out the richness, making it a favorite for family gatherings.

Why You'll Love This Recipe
Hearty and filling, perfect for the whole family.
Packed with nutrients, making it a fantastic healthy option.
Offers a satisfying contrast with creamy mashed potatoes on top.

Choosing the Right Zucchini

When selecting zucchinis for this Shepherd's Pie, aim for smaller, firm ones rather than oversized varieties. Smaller zucchinis are often sweeter and less watery, which helps the filling maintain a good texture. Look for ones with a glossy skin, as this indicates freshness. If you happen to find yellow squash at the market, it can be used interchangeably with green zucchini for a splash of color and additional flavor.

Make sure to wash your zucchinis thoroughly before dicing them. I prefer leaving the skin on as it adds to the color and nutritional content of the dish. After dicing, let them sit for a few minutes to reduce moisture; this will prevent the filling from becoming watery during cooking. A light sprinkle of salt can help draw out excess moisture, enhancing the overall flavor of the dish.

Perfecting the Mashed Potatoes

For the mashed potatoes, I recommend Yukon Golds for their buttery flavor and creamy texture. After boiling them until fork-tender, be sure to drain thoroughly to avoid a watery mash. You can use a ricer or a traditional potato masher; just be careful not to over-mash, which can lead to gummy potatoes. Adding warmed milk and melted butter rather than cold ingredients will keep the mash smooth and luscious.

If you're looking to add a twist, consider infusing your milk with garlic or herbs while warming it. This extra step adds layers of flavor that complement the savory filling beautifully. Adjust the salt according to taste, keeping in mind the seasoning of the filling to maintain a balanced flavor profile throughout the dish.

Baking Tips for a Crisp Top

To achieve that perfect golden-brown crust on your mashed potatoes, consider using a sturdy fork to create peaks across the surface. These peaks will brown nicely during baking, creating a delightful contrast to the creamy filling below. For an extra crispy topping, you can also sprinkle a little grated Parmesan cheese on the mashed potatoes before baking.

Keep an eye on the pie as it bakes; the top should be bubbling and golden after 25-30 minutes. If the edges start to brown too quickly, you can use foil to shield them while the center continues to cook. Let it sit for about 10 minutes after removing from the oven to allow the filling to set slightly, making serving easier.

Ingredients

For the Filling

2 medium zucchinis, diced
1 cup cooked quinoa
1 onion, chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas
1 tablespoon olive oil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
Salt and pepper to taste

For the Mashed Potatoes

4 medium potatoes, peeled and cubed
1/2 cup milk
4 tablespoons butter
Salt to taste

Instructions

Prepare the Mashed Potatoes

Boil the cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot, adding milk, butter, and salt. Mash until smooth and set aside.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant, about 2 minutes. Stir in zucchini, carrots, and peas, cooking for another 5-7 minutes until tender. Mix in the cooked quinoa, thyme, and parsley, seasoning with salt and pepper.

Assemble and Bake

Preheat your oven to 375°F (190°C). In a baking dish, spread the vegetable and quinoa filling evenly, then top with the mashed potatoes. Use a fork to create swirls on top for a crispy finish. Bake for 25-30 minutes until heated through and slightly golden.

Pro Tips

For added depth of flavor, consider mixing in some grated cheese to the mashed potatoes before topping the filling. You can also replace the zucchinis with other veggies like mushrooms or bell peppers based on your preference.

Meal Prep and Storage

This Zucchini and Quinoa Shepherd's Pie is a fantastic candidate for meal prep. You can prepare the filling and mashed potatoes a day in advance, storing them separately in the refrigerator. When ready to serve, simply assemble and bake. If you prefer to make the entire dish ahead of time, it can be stored in an airtight container in the fridge for up to three days.

For longer storage, consider freezing. Assemble the pie but don’t bake it. Instead, cover it tightly with plastic wrap and then with aluminum foil. It can be frozen for up to three months. When you're ready to enjoy it, thaw overnight in the refrigerator and bake at 375°F (190°C) until heated through and golden.

Serving Suggestions

This Shepherd's Pie pairs wonderfully with a simple green salad dressed with a light vinaigrette. The freshness of the salad complements the hearty pie, making for a balanced meal. You can also serve it with crusty bread on the side, ideal for soaking up any delicious juices left on the plate.

For a little spice, consider serving your pie with a dollop of hot sauce or a sprinkle of chili flakes. If you want to add more protein, a side of grilled chicken or a legume salad can elevate the meal while keeping things plant-based and nutritious.

Variations to Try

Feel free to get creative with the filling! Other vegetables like bell peppers, mushrooms, or spinach can add flavor and nutrition. If you'd like extra protein, consider adding cooked lentils or black beans to the mix; they pair well with the other ingredients and make the dish even heartier. Just be sure to adjust your seasoning accordingly.

For a different flavor profile, try adding spices such as curry powder or smoked paprika to the filling for a unique twist. These spices can provide a warm complexity that enhances the dish. Additionally, using sweet potatoes in place of regular potatoes for the topping can introduce a hint of sweetness that pairs nicely with the savory filling.

Questions About Recipes

→ Can I make this dish vegan?

Yes! Substitute the milk and butter in the mashed potatoes with plant-based alternatives.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this shepherd's pie?

Absolutely! Freeze it unbaked or baked, but ensure it's wrapped well to prevent freezer burn.

→ What other vegetables can I use?

Feel free to mix in vegetables like spinach, bell peppers, or corn for variation!