Shepherd's Vegetable Pie

Prep: 35 minutes (need mashed potatoes) Cook: 1 hour



  • 3 cups vegetable broth
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 green bell pepper, chopped
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon sage leaves
  • 1/2 teaspoon marjoram
  • 1 tablespoon soy sauce (optional)
  • 1 carrot, thinly sliced
  • 1 1/2 cups fresh mushrooms, chopped
  • 1 1/2 cups cauliflower florets
  • 1 cup cabbage, thinly sliced
  • 1 cup green beans, cut in 1 inch pieces
  • 2 tablespoons cornstarch mixed in 1/3 cup cold water
  • freshly ground black pepper to taste
  • 3 cups mashed potatoes
  • paprika for garnish


Preheat oven to 350 degrees.

Place 1/2 cup of the broth in a large pot with the onion, celery, bell pepper and garlic. Cook, stirring occasionally, for about 4 minutes. Stir in sage, marjoram and soy sauce. Add the remaining vegetable broth and the carrot, mushrooms, cauliflower, cabbage and green beans. Bring to a boil, cover, reduce heat and cook for 20 minutes, stirring occasionally. Add the cornstarch mixture and stir until thickened. Season with pepper to taste. Transfer to a casserole dish.

Cover vegetable mixture with mashed potatoes and sprinkle with paprika. Bake for 30 minutes until potatoes are slightly browned.

Hint: Thin the mashed potatoes with a little non-dairy milk or vegetable broth if they are too stiff to spread. Put them in a bowl, add a small amount of the liquid and beat by hand or with an electric beater until they are spreadable.