This week I have a vegetarian take on a classic recipe.
Creamy Vegetarian Shepherd’s Pie
1 carrot, diced
1/2 cup broccoli, chopped small
1/2 cup cauliflower, chopped
1/2 cup green beans
1/2 cup green peas
1/2 cup mushrooms, sliced
2 tbsp margarine + 2 tbsp
1/4 cup flour
1 cup vegetable broth
2/3 cup milk or soy milk
2 tbsp chopped fresh sage
salt and pepper to taste
4 potatoes, chopped
1/4 cup soy or regular yogurt
1/2 cup freshly grated Parmesan cheese (optional)
Pre-heat the oven to 375 degrees.
Combine all the vegetables and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tablespoons of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside.
Boil the potatoes until soft. Drain and mash with 2 tablespoons margarine, yogurt and cheese.
Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired.
Bake for 30 to 40 minutes or until lightly golden.
(Recipe from About.com)