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Shepherds Vegetable Pie

Shepherds Vegetable Pie

Shepherds Vegetable Pie

Shepherds Vegetable Pie


3 cups vegetable broth

1 onion, chopped

1 stalk celery, sliced

1 green bell pepper, chopped

½ teaspoon minced bottled fresh garlic

½ teaspoon sage leaves

½ teaspoon marjoram

1 tablespoon soy sauce

1 carrot, thinly sliced

1 ½ cups sliced fresh mushrooms

1 ½ cups cauliflower florets

1 cup thinly sliced cabbage

1 cup green beans, cut in 1 inch pieces

2 tablespoons cornstarch mixed in 1/3 cup cold water

freshly ground pepper to taste

3 cups mashed potatoes

paprika to garnish


Preheat oven to 350 degrees.

Place ½ 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 soy 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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