Vegetarian Sheppard’s pie

Vegetarian Sheppard’s pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 577.3
  • Total Fat: 35.3 g
  • Cholesterol: 84.8 mg
  • Sodium: 2,343.0 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 9.8 g
  • Protein: 16.6 g

View full nutritional breakdown of Vegetarian Sheppard’s pie calories by ingredient
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Number of Servings: 8

Ingredients

    Pie crust:
    1/3 c. butter
    1 tbsp shortening
    4-8 tbsp water
    1 c flour
    1 tsp sage
    1 tsp thyme
    ½ tsp garlic powder
    ½ tsp salt
    Filling:
    1 tablespoon olive oil
    1 onion, chopped
    3 gloves garlic, chopped
    2 stalks celery with leaves, chopped
    3 carrots, chopped
    1 teaspoon dried basil
    1 teaspoon dried rosemary
    1/4 teaspoon crushed red pepper
    1/4 teaspoon dried rubbed sage
    5 cups chicken broth
    1 14.5 ounce can diced tomatoes, with juices
    1 14.5 ounce can kidney beans, drained and rinsed
    1 14.5 ounce can chickpeas, drained and rinsed
    1 cup egg noodles
    Topping:

    8-9 red potatoes with the skins
    ½ c butter
    ½ c milk
    ½ tsp salt
    1 tsp pepper

Directions

Pie crust:
1/3 c. butter
1 tbsp shortening
4-8 tbsp water
1 c flour
1 tsp sage
1 tsp thyme
½ tsp garlic powder
½ tsp salt

Directions:

Sift the flour into a large bowl. Stir in the sage, thyme, garlic & salt. Cut in cold butter & shortening till the mixture looks like wet sand. Add the water, 4 tbsp at first & then the rest if needed. Stir as little as possible. Put the mixture in plastic wrap in the fridge for 45 mins.


Filling:
1 tablespoon olive oil
1 onion, chopped
3 gloves garlic, chopped
2 stalks celery with leaves, chopped
3 carrots, chopped
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups chicken broth
1 14.5 ounce can diced tomatoes, with juices
1 14.5 ounce can kidney beans, drained and rinsed
1 14.5 ounce can chickpeas, drained and rinsed
1 cup egg noodles

Directions:
In a large soup pot, heat olive oil over moderately high heat, then sauté onion, garlic, celery and carrots until onion is translucent. Add basil, rosemary, crushed red pepper, sage, and chicken broth. Stir in tomatoes, kidney beans, chickpeas, and egg noodles. Raise heat, bring soup to a boil, then reduce and simmer until egg noodles are tender.


Topping:

8-9 red potatoes with the skins
½ c butter
½ c milk
½ tsp salt
1 tsp pepper


Directions:

Boil the red potatoes till they fall off the fork, about 30-40mins. In a large bowl combine the potatoes, butter, milk, salt & pepper, mashing till smooth.


To bring together:

1. Proof the crust in a large pie pan in a 350 oven for 15-17mins.
2. Pour the filling in & top off with the mashed potatoes making sure you seal the edges.
3. Put in a 375 oven for 20-30mins till the crust is light golden brown.
4. Turn on your broiler to 500 for 3-5mins till the potatoes are golden brown, checking every min after 3mins.
5. Let rest for 5-10mins & serve.




Number of Servings: 8

Recipe submitted by SparkPeople user HPEHLING.

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