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My Shepherdess Pie

Ray really loves Shepherd’s Pie and Shepherdess Pie. In light of this, and our dietary restrictions, I set out to make Shepherdess Pie for dinner. I looked at many different recipes before making my own. When I make this again, there are several things I will tweak. I should point out that we tend to eat vegetarian in my household most of the time.


Red potatoes (I used 1 bag)
Pacific Natural Foods Savory Winter Squash Soup
College Inn Chicken Broth
2 cans sliced carrots (low sodium or no salt added)
1 can petite peas (low sodium or no salt added)
1 can regular peas (low sodium or no salt added)
2 cans french style string beans (low sodium or no salt added)
2 cans butter beans (low sodium or no salt added)
1 can black beans (low sodium or no salt added)
4 tablespoons corn starch
2 tablespoons Earth Balance butter
Sea Salt

Preheat your oven to 400.

Red potatoes:
1. Boil the red potatoes.
2. Drain the potatoes.
3. Mash the potatoes until they’re lumpy.
4. Add 1 cup of chicken broth to the potatoes.
5. Using a hand mixer, blend the potatoes.
6. Add 2 tablespoons of Earth Balance butter
7. Blend the potatoes more.
8. Hand grind some sea salt for the potatoes and blend.

For the veggies, I used canned this time, but next time I’m using either frozen or fresh. If you use fresh or frozen, you’ll want to steam the veggies first.
1. Drain the cans of veggies and put the veggies into a bowl.
2. Rinse the veggies to remove any residue.

Veggie Sauce:
1. Blend 4 cups of soup with 4 tablespoons of corn starch.

Put the pie together:
1. Put the veggies into your baking dish.

2. Pour the sauce over your veggies, making sure to coat the veggies, but you don’t want it to be like a soup and float away. Mine had too much liquid (I’d added a cup of chicken broth because I thought I wouldn’t have enough), and I should have just stopped pouring.

3. Take the mashed potatoes and apply them as a thin layer, completely covering all of the veggies.

4. Bake for 35 minutes or until brown.
5. Let cool for 10 minutes and serve.

When I next make this, I’ll probably use something other than butter beans, but I’m not sure what. I liked the black beans but I’m glad I only used one can. Fresh or frozen green beans and peas will make it much tastier. I’ll use less liquid, because 5 cups was too much. I have the feeling 3 or 4 would have been perfect. I must admit that eating it the next day the consistency was perfect. Incidentally that tends to be how I love my lasagna too. I always think lasagna is better the next day.

As far as dietary restrictions go, when cooking for the household I have to keep in mind the following:
Soy/Tofu*, raw garlic, bell peppers, white potatoes, white onions, and pork

*On the note of soy, the fact that everyone in my household is allergic to soy sucks. I love tofu.

Would you eat something like this? What would you suggest to substitute for butter beans?

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