Vegan Recipe: Shepherd’s Vegetable Pie

Shepherd's Vegetable Pie

By Dr. John McDougall

When you’re in the mood for a savory comfort-food classic, this dish is perfect for cold winter days! Prep: 15 minutes | Cook: 1 hour

Ingredients, Serves 6
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

Directions
– 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 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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