Shepherd’s Vegetable Pie
By Mary McDougall
Serves: 6
Prep Time: 35 min
Cook Time: 60 min
Ingredients
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
Directions
1
Preheat oven to 350 degrees.
2
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.
3
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.
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