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Vegetarian Shepherd’s Pie

Made With:


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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• Alternatively, spoon filling and topping into 16 individual baking dishes and bake to order.

• For cheesy vegetarian shepherd’s pie, sprinkle with Cheddar cheese before baking.


Total Time

120 min.

Serving & Size

1/16 full hotel pan

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
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 1/4 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 1/2 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).
Ingredients Weight Measure
Weight Measure
chopped potatoes 10 cups L
chopped parsnips 5 cups L
milk 1 1/3 cups 330  mL
butter 1/3 cups 80  mL
salt and pepper, each 1/2 tsp mL
ground nutmeg 1/4 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.
Divide shepherd’s pie into 16 portions. Serve each portion in serving bowl.


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