Shepherd's Big Purple Vegetable Pie

Dive into a comforting, colorful twist on a classic with Shepherd's Big Purple Vegetable Pie—a hearty, vegetarian delight packed with vibrant flavors and nourishing ingredients. This recipe showcases creamy mashed purple potatoes as the striking top layer, paired perfectly with a rich medley of sautéed eggplant, carrots, shredded purple cabbage, and fragrant herbs like thyme and rosemary. A touch of tangy tomato paste and a vegetable stock base create a deeply satisfying filling, while frozen peas add pops of sweetness. With an optional sprinkle of Parmesan for a golden, crispy finish, this pie is baked to bubbling perfection and ready to impress. Perfect for weeknight dinners or special gatherings, this stunning purple vegetable pie is as nutritious as it is eye-catching.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 800 grams purple potatoes
• 50 grams unsalted butter
• 100 milliliters milk
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 medium, diced red onion
• 2 large, diced carrots
• 3 minced garlic cloves
• 1 large, diced eggplant
• 250 grams, shredded purple cabbage
• 2 tablespoons tomato paste
• 300 milliliters vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 150 grams frozen peas
• 30 grams grated Parmesan cheese (optional for garnish)

Directions

Step 1

Peel and chop the purple potatoes into evenly sized chunks. Boil them in a large pot of salted water for 15-20 minutes, or until fork-tender.

Step 2

While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the diced red onion and carrots. Sauté for 5-7 minutes, or until softened.

Step 3

Stir in the minced garlic and cook for an additional minute. Add the diced eggplant and shredded purple cabbage, cooking for 8-10 minutes until softened.

Step 4

Mix in the tomato paste, vegetable stock, dried thyme, and dried rosemary. Let the mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.

Step 5

Stir the frozen peas into the skillet during the last 2 minutes of cooking. Adjust seasoning with salt and pepper to taste. Remove from heat and set aside.

Step 6

Once the potatoes are cooked, drain them and mash with the butter, milk, salt, and black pepper until smooth and creamy.

Step 7

Preheat your oven to 200°C (400°F).

Step 8

Spread the vegetable filling evenly in a 9x13-inch baking dish. Spoon the mashed purple potatoes over the top, spreading into an even layer. Use a fork to create ridges on the surface for added texture.

Step 9

Optional: Sprinkle the grated Parmesan cheese over the top for a golden crust.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbling.

Step 11

Remove from the oven and let rest for 5 minutes before serving. Enjoy your colorful Shepherd's Big Purple Vegetable Pie!

Nutrition Facts

Serving size	(2632.4g)

Amount per serving	% Daily Value*
Calories	1972.8

Total Fat 87.5g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 144.0mg	0%
Sodium 4594.1mg	0%
Total Carbohydrate 262.4g	0%
Dietary Fiber 64.9g	0%
Total Sugars 75.1g
Protein 58.8g	0%

Vitamin D 45.4IU	0%
Calcium 920.9mg	0%
Iron 15.5mg	0%
Potassium 7861.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 11.3%

Carbs: 50.6%