Sunday evening it snowed here, which put me in the mood for some hearty comfort food. This shepherd's pie came to mind. It can make a quick meal if you have leftover mashed potatoes or cooked veggies. Even if you start from scratch it can be done in about an hour. Every time I make this it's different because I vary the vegetables. Sometimes I throw in cubed butternut squash, often I use green beans.
Vegetarian Shepherd's Pie
4-5 small potatoes
1 large sweet potato
2 T. organic butter
1/2 c. skim milk
1 tsp. sea salt
Peel, dice and boil potatoes 15-20 min. Drain, and mash with milk, butter and salt.
Meanwhile, cook the following in the microwave in a glass covered dish for 8-10 min. till just tender:
1 onion, diced
1 small head broccoli, chopped
6 carrots, peeled and sliced
2 cloves garlic, minced
handful of asparagus tips
2 bay leaves
1/4 c. water
Drain cooking water from veggies into a small saucepan, remove and discard bay leaves. To the saucepan add
1 c. vegetable broth
Heat till almost boiling, then stir in
1/4 c. cold water mixed with 3 T. organic cornstarch
Cook and stir till thickened to a gravy consistency. Mix into veggies and pour into an 11 x 13 pan. Spread mashed potatoes over this, then sprinkle with
a handful of grated cheddar cheese
Cover with foil and bake 350 for 30 min.
