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Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie
Total Time

70 min.

Serving & Size

1/16 full hotel pan

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 60 mL 1/4 cup
sliced mushrooms 908 g 2 lb
eggplants, chopped 2 large (6.7oz) 2 large (2lb)
finely chopped fresh thyme 45 mL 3 tbsp
salt and pepper, each 10 mL 2 tsp
small cauliflower florets, ground in food processor 1 L 4 cups
chopped onions 250 mL 1 cup
chopped carrots 250 mL 1 cup
chopped celery 250 mL 1 cup
minced garlic 45 mL 3 tbsp
Campbell’s Signature Vegetarian Vegetable Condensed Soup minced garlic
1/2 tub (908 g)
1/2 tub (/2 lb)

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.

water 500 mL 2 cups
chopped potatoes 2 1/2 L 10 cups
chopped parsnips 1 1/4 L 5 cups
milk 330 mL 1 1/3 cups
butter 80 mL 1/3 cups
salt and pepper, each 3 mL 1/2 tsp
ground nutmeg 1 mL 1/4 tsp
finely chopped fresh thyme 20 mL 4 tsp
Instructions
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).
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.

Recipe Tip

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