Shepherd's Vegetable Pie

SHEPHERD’S VEGETABLE PIE

Preparation Time: 35 minutes (need mashed potatoes)
Cooking Time:  1 hour
Servings:  6

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.