Shepherd's Big Purple Vegetable Pie Recipe

Name: Shepherd's Big Purple Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, scrubbed but not peeled; 1 tablespoon unsalted butter; salt and pepper; 4 fluid ounces yogurt; ½ cup freshly-minced chives; ½ cup freshly-minced parsley; 1 ½ tablespoons unsalted butter; 1 ½ cups chopped onions; 1 clove garlic, crushed; 1 stalk celery, finely-minced; 12 ounces chopped mushrooms; 1 (1 lb) eggplant, cut into small cubes; 1 green bell pepper, minced; ¼ teaspoon thyme; ½ teaspoon basil; ½ teaspoon oregano; 1 cup raw peas (fresh or frozen); ½ cup packed grated cheddar cheese; 3 tablespoons wheat germ; 1 tablespoon cider vinegar; extra cheese, for topping; paprika

Servings: persons

2 large potatoes, scrubbed but not peeled
1 tablespoon unsalted butter
salt and pepper
4 fluid ounces yogurt
½ cup freshly-minced chives
½ cup freshly-minced parsley
1 ½ tablespoons unsalted butter
1 ½ cups chopped onions
1 clove garlic, crushed
1 stalk celery, finely-minced
12 ounces chopped mushrooms
1 (1 lb) eggplant, cut into small cubes
1 green bell pepper, minced
¼ teaspoon thyme
½ teaspoon basil
½ teaspoon oregano
1 cup raw peas (fresh or frozen)
½ cup packed grated cheddar cheese
3 tablespoons wheat germ
1 tablespoon cider vinegar
extra cheese, for topping
paprika

1
Cook the potatoes (in their skins) in boiling water until soft.
2
Drain and mash with butter, salt, pepper, yogurt, chives and parsley; set aside.
3
In a large, heavy skillet, saute the onions and garlic in 1 1/2 tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes).
4
Add the celery, mushrooms, and eggplant.
5
Cook over low heat, stirring occasionally.
6
When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add the green pepper, herbs, and peas.
7
Continue cooking about 5 minutes longer.
8
Remove from heat; toss with cheese, wheat germ, and vinegar.
9
Spread this mixture into a buttered deep-dish casserole.
10
Spread the mashed potatoes on top, as a crust.
11
Sprinkle extra cheese plus some paprika on top.
12
Bake, uncovered, in a preheated 350F oven, for 35 minutes.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large potatoes, scrubbed but not peeled, 1 tablespoon unsalted butter, salt and pepper, 4 fluid ounces yogurt, and more.

Yes, Shepherd's Big Purple Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shepherd's Big Purple Vegetable Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions