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Vegetarian Shepherd’s Pie

Made With:

Soups

Signature Vegan Vegetable soup

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

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Tip

Serving:
Divide shepherd’s pie into 16 portions. Serve each portion in serving bowl.

Total Time

120 min.

Serving & Size

1/16 full hotel pan

Yields

Eggplant and mushrooms make for a meaty filling in this savoury pie. The topping is a creamy potato-parsnip mash. Together they will wow the taste buds.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 1 cup 60  mL
sliced mushrooms 2 lb 908  g
eggplants, chopped 2 large (2lb) large (6.7oz)
finely chopped fresh thyme 3 tbsp 45  mL
salt and pepper, each 2 tsp 10  mL
small cauliflower florets, ground in food processor 4 cups L
chopped onions 1 cup 250  mL
chopped carrots 1 cup 250  mL
chopped celery 1 cup 250  mL
minced garlic 3 tbsp 45  mL
Campbell’s Signature Vegetarian Vegetable Condensed Soup minced garlic 1 tub (/2 lb) tub (908 g)
water 2 cups 500  mL
1. Heat oil in large rondeau set over medium-high heat; cook mushrooms, eggplants, thyme, salt and pepper for about 10 minutes or until slightly softened and starting to brown. Stir in ground cauliflower, onions, carrots, celery and garlic. Cook for 15 to 20 minutes or until vegetables are slightly softened. Stir in soup and water; bring to simmer, stirring often. Cook for about 15 minutes or until thickened. Transfer to full hotel pan (2 inches/10 cm deep). (Makes 17 cups/4.25 L).
Weight Measure
chopped potatoes 10 cups L
chopped parsnips 5 cups L
milk 1 cups 330  mL
butter 1 cups 80  mL
salt and pepper, each 1 tsp mL
ground nutmeg 1 tsp mL
finely chopped fresh thyme 4 tsp 20  mL
2. In stock pot of boiling salted water, cook potatoes and parsnips for 18 to 20 minutes or until tender. Drain well; pass through ricer and return to pot. Add milk, butter, salt, pepper and nutmeg; mash until smooth. Spoon over filling, spreading to cover. Can be covered and refrigerated for up to 2 days. Makes 9 cups (2.25 L) potato and parsnip mixture.

3. Preheat oven to 400°F (200°C). Bake for 30 to 35 minutes or until golden brown and bubbling. Sprinkle with thyme. Keep warm for service.
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