Shepherd’s Vegetable Pie

Shepherd's Vegetable Pie
There is something very comforting about Shepherd's Pie. The warm hearty vegetables in a soupy sauce topped with fluffy mashed potatoes, all baked to bubbly perfection. So Yummy! My first memory of shepherd's pie is at Christmas time attending a holiday work lunch at Macy's in downtown Chicago. Enjoying the beautiful decor all around us and chatting with co-workers while I indulged in this warm pastry filled goodness. I remember asking the server if they can share the recipe but they could not. So I researched online and came up with my own healthy version to share with you. Enjoy!
  • 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
  • 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 pepper to taste
  • 3 cups Mashed potatoes
  • Paprika for garnish
  1. Place 1/2 cup of the broth in a large pot with the onion, celery, bell pepper and garlic.

  2. Cook, stirring occasionally, for about 4 minutes. Stir in sage, marjoram and soy sauce.

  3. Add the remaining vegetable broth and the carrot, mushrooms, cauliflower, cabbage and green beans.

  4. Bring to a boil, cover, reduce heat and cook for 20 minutes, stirring occasionally.

  5. Add the cornstarch mixture and stir until thickened. Season with pepper to taste. Transfer to a casserole dish.

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

Recipe Notes

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 and spread.