Vegetarian Shepherd’s Pie

Happy St. Patty’s Day everyone! My boyfriend and I celebrated with veggie shepherds pie and a pint of guiness. yum! The pie recipe came from my friend Jenny’s mom (shout out!) who got the recipe from the Tomato Head, one of my FAVORITE restaurants in Knoxville, TN (I’m a TN girl!). The recipe turned out great! It was hearty yet light and had tons of color and flavor. It was actually a really pretty dish.

Ingredients
splash evoo
1/2 chopped onion
1 clove finely chopped garlic
1/2 cup chopped carrots
1/2 cup chopped mushrooms
1/2 cup broccoli florets
1/2 cup peas (fresh or frozen)
1/2 cup corn (fresh or frozen)
1 cup spinach, roughly chopped
dash of dried basil (or rough chopped fresh basil)
1 can crushed tomato
1 small can tomato paste
dash salt and pepper
dash sugar
1 recipe mashed potatoes (make these however you like. I boiled 3 large potatoes and mixed with butter, milk and salt)
shredded cheese for topping

Directions
Heat oil in a large skillet over high heat. Add onion and sauté 1 minute. Add garlic, carrots and mushroom and sauté until mushrooms start to brown. Remove vegetable from heat and place in a large mixing bowl. Add remaining ingredients to bowl, toss well. Transfer mixture to a glass baking dish or pyrex baking bowl. Spread mashed potatoes over vegetables and top with cheese. Bake at 400 degrees for 30 minutes, until bubbling and cheese has melted. Makes about 6 servings.

Other posts you may enjoy:

1. Vegetarian Thanksgiving for Two
2. Creamy Cauliflower and Potato Soup
3. Garlic Kale and Sweet Potatoes
4. Lentil and Rice Salad
5. Keep It Simple Guacamole