Vegetarian Shephard's Pie
A vegetarian version of an old favorite.
Ingredients:
2 1/2 T olive or vegetable oil
2 cloves garlic, minced
1/2 C onion, minced
1 large tomato, chopped
6 C mixed vegetables, finely chopped
Some possibilities:
- bell peppers
- carrots
- celery
- corn
- green beans
- leeks
- mushrooms
- peas
- spinach
- zucchini
1 C vegetable stock or water
1 tsp soy sauce
Pepper
2 to 2 1/2 C mashed potatoes
Garnish ideas: paprika, minced parsley, sesame seeds
Instructions:
1. Heat 2 T oil over medium heat, add garlic, and saute for 2 minutes. Add onion and continue sauteing until soft, about 5 minutes. Add tomato and cook for 2 more minutes, stirring frequently. (If you need to make the mashed potatoes, start them now).
2. Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.
3. Preheat oven to 350°F.
4. Use remaining 1/2 tsp oil to grease pie plate. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish.
5. Bake until bubbly, about 30 minutes. Serve hot.
<i>Note:</i> For a more substantial dish, you can add/substitute things like pre-cooked tofu, lentils, or seitan.