Print Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

1 Basic 9" Pie Crust

1/3 cup butter

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 cup vegetable broth (reserved from cooking the vegetables)

2/3 cup milk

2 cups broccoli, chopped into florets

2 cups cauliflower, chopped into florets

1 cup carrots, sliced

For the topping:

3 large russet potatoes

1/4 cup butter

1/3 cup milk

salt and pepper to taste

Blind bake the pie crust.

Preheat oven to 425 degrees.

Prepare the filling: Cook vegetables in boiling water until tender, but firm. Drain and set aside.

Melt butter in saucepan. Whisk in flour, salt, and pepper. Cook over low heat until smooth and bubbly.

Stir in vegetable broth and milk. Bring to a boil, stirring continuously.

Stir cooked vegetables into sauce mixture.

Prepare the topping: Peel potatoes and chop into small pieces. Boil until tender. Drain and mash.

Add butter, milk, salt, and pepper, and mix well.

Pour vegetables into pie crust. Top with potato topping.

Bake 25 minutes. (Optional: After baking, place under broiler to brown the top.)