"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Veggie Shepherd's Pie as You Like It Recipe

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This recipe for Veggie Shepherd's Pie as You Like It, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Goodrich
Added: Thursday, July 14, 2005


2 c. leftover mashed potatoes
3 medium potatoes
1/4 c. milk
1/2 tsp. salt
Pinch of paprika
1 onion, chopped big
1 bell pepper, diced
3/4 c. fresh tomatoes, chopped (or 3/4 c. canned
tomatoes, or 1/4 cup tomato paste and 1/2 cup water)
1 T. oil
1/2 tsp. basil
One bay leaf
FILLING SUGGESTION (or what you will, with other ingredients as additions, substitutes or variations):
1 lb. broccoli
4 medium carrots, diced
1 bunch spinach or chard
1 tsp. salt
Possible additions to the vegetables: a bit of bean or pea soup (my favorite), any cooked beans, minced tofu, tempeh, or veggie "ground round", chicken pieces, scrambled eggs, or meat pieces of your choice.

If you don’t have leftover mashed potatoes, steam or boil the potato chunks until soft. Mash well, and add the milk and salt.
Cut broccoli into florets and stems. Peel and slice the stems into 1/4 inch rounds. Wash spinach thoroughly, and cut into bite size pieces.
Preheat oven to 350 degrees.
Sauté onion in oil. Add broccoli, bell pepper and
carrots, then the basil and bay leaf. Stir well and add tomatoes. Bring to a boil, cover, turn heat to low, and simmer for 15 minutes or until vegetables are just tender. Add spinach, then salt, and stir.
Put vegetables (and any additions, if desired,) into a 9" x 13" baking dish. Spread potatoes over top and shake paprika over all. Bake for 10 or 15 minutes, until the potatoes are piping hot.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Shepherd’s pie is traditionally made with minced meat as the filling. I say make the filling "as you like it". I like this vegetarian version, and there is lots of room for improvisation. Of course you may
substitue other vegetables for the ones suggested.
Also, you might let whatever leftovers you may have become all or some of the filling ingredients. In any case, the baked mashed potatoes on top make it lovely, and shepherd’s pie it is! (This recipe is modified from "Laurel's Kitchen".)




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