Sheperd’s Pie

This takes a little bit of work, but is delicious and makes a filling meal.

Serves 8-10

Mashed Potato Topping:

5 medium Russet potatoes, cut into ½ inch cubes

¼ cup butter or margarine

2 cloves garlic, crushed

4 scallions, diced

½ cup vegetable broth, as needed

salt and pepper to taste

Boil potatoes in water for 15 minutes, until tender.  Allow to cool 10 minutes, while chopping vegetables for filling.  When cooled, add remaining ingredients and mash into nice mashed potatoes.

Filling (any veggies can be used):

Olive oil

1 onion, diced

1 stalk celery, diced

1 carrot, diced

1 parsnip, diced

4 cloves garlic, crushed

1 cup eggplant, diced (Japanese works well)

1 zucchini, diced

1 cup corn kernels

1½ cups vegetable broth

½ cup dry red wine

1 tablespoon cornstarch

1 can Cannellini beans, drained and rinsed

1 teaspoon dried sage

1 teaspoon dried thyme

½ teaspoon salt

Pinch of red pepper flakes

Sauté onion, celery, carrot and parsnip in a tablespoon or two of olive oil over medium heat about 8 minutes, until softened.  Add garlic, eggplant, zucchini and corn and continue to sauté until cooked.  Mix broth, wine, and cornstarch together.  Add beans to sauté for a minute, then add broth mixture and spices.   Cook until thickened, about 5 minutes.  Remove from heat.

Assembly:

Place filling in baking dish.  Top with potatoes, making some ridges to get nice browning.  Bake at 350 degrees for 15-20 minutes.