Farming Shepherds Pie

flavor profile | savory

This classic recipe gets a healthy spin with our Farming Shepherd’s Pie recipe. Loaded with fresh vegetables and lots of flavor, this hearty and filling meal will leave you feeling satisfied.




What you need


2 cups Pero Family Farms Snipped Green Beans

2 cups Pero Family Farms Mini Sweet Pepper Rings

2 cups Pero Family Farms Cubed Butternut Squash

1 cup Pero Family Farms English Peas

1 cup Pero Family Farms Riced Cauliflower

1 cup potato, peeled, cut into small pieces

1 can of cream of mushroom soup

1 cup milk

1 egg white, whipped stiff

½ cup cheddar cheese, shredded

Salt and pepper to taste

What you need

Let’s Get Started


  • Bring 3 cups of water to a boil and add the potatoes and cauliflower.
  • Cook for 5 minutes or until completely tender.
  • Drain and mash the potato and cauliflower.
  • Season to taste, with salt and pepper.
  • Next, whip in the egg white and set aside.
  • Preheat the oven to 350⁰F.
  • Line the bottom of a large, well-greased baking dish with the Green Beans.
  • Next, spread the Mini Sweet Pepper Rings, Butternut Squash, and English Peas evenly over top of the Green Beans. Season with salt and pepper.
  • In a medium bowl, mix the cream of mushroom soup and milk together until smooth.
  • Pour the mixture evenly over the top of the vegetables.
  • Next, spread the potatoes over top of the casserole using a spatula.
  • Top with cheddar cheese.
  • Bake in oven for 30 minutes.
  • RECIPE TIP: For a fun twist, pipe the potato-cauliflower mixture over top the vegetables using a pastry bag.
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