Shepherd’s Big Purple Vegetable Pie

May 08, 2023May 8, 20230 13
Shepherd's Big Purple Vegetable Pie recipe for a nutritious dinner
in Vegetarian

Prep

30 min

Cook

50 min

Ready In

1 hour 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large potatoes , scrubbed but not peeled
1 tablespoon unsalted butter
salt and pepper
4 fluid ounces yogurt
1/2 cup freshly-minced chives
1/2 cup freshly-minced parsley
1 1/2 tablespoons unsalted butter
1 1/2 cups chopped onions
1 clove garlic , crushed
1 stalk celery , finely-minced
12 ounces chopped mushrooms
1 eggplant , cut into small cubes
1 green bell pepper , minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 cup raw peas ( fresh or frozen )
1/2 cup packed grated cheddar cheese
3 tablespoons wheat germ
1 tablespoon cider vinegar
extra cheese , for topping
paprika

Nutrision Information

Servings Per Recipe
6
Calories
370
Sugar
9g
Fat
16g
Shepherd's Big Purple Vegetable Pie is a hearty and satisfying vegetarian dish perfect for dinner. The dish is made with a variety of colorful vegetables such as eggplant, peas, mushrooms, and green peppers. Layered with mashed potatoes and topped with cheese, the dish has a delightful crispy crust and a creamy filling. The rich flavor of the vegetables is complemented by the spices, making it a dish that’s not only nutritious but also flavorful. This recipe is a vegetarian take on traditional shepherd's pie, making it a suitable option for those who prefer meatless meals.

Instructions

1.Preheat the oven to 375°F.
2.Cut the potatoes into thin slices and boil them in salted water until tender.
3.Mash the potatoes and add the yogurt, chives, parsley, butter, salt, and pepper.
4.In a separate pan, sauté the onions, garlic, and celery in butter until soft and translucent.
5.Add the mushrooms, eggplant, green bell pepper, thyme, basil, and oregano. Cook on medium heat for 5 minutes.
6.Add the peas and wheat germ. Stir well and cook for another 5 minutes.
7.Layer the vegetable mixture in a baking dish and top it with the mashed potatoes.
8.Sprinkle the grated cheese and paprika over the top.
9.Bake for 30 to 40 minutes until the cheese is bubbly and golden brown.

PROS

This vegetarian dish is packed with nutrient-dense vegetables that are rich in vitamins, minerals, and fiber.

The recipe is a great way to use up leftover veggies in the fridge.

It is a filling and hearty meal perfect for dinner.

CONS

The dish needs more than an hour to prepare and cook, making it a bit time-consuming.

It may not be suitable for individuals who are allergic to dairy.

Some people may not find the taste of eggplant very appealing.

HEALTH & BENEFITS

This dish is a great source of vitamins A, C, and K, as well as potassium, fiber, and antioxidants.
The vegetables contained in the dish are low in calories and can help reduce the risk of chronic diseases, such as obesity, heart disease, and type 2 diabetes.
The dish is vegetarian, making it a great option for people who follow a plant-based diet.

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