Creamy Vegetarian Shepherd’s Pie

This is a great recipe for those cold winter days when you want something warm to eat. Even better is that it is loaded with tons of vegetables! Feel free to add/substitute whatever vegetables that you have on hand. We usually substitute the mushrooms with eggplant and add yellow squash or zucchini. Enjoy!

Ingredients:

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

¼ cup butter

1/4 cup flour

1 cup vegetable broth

2/3 cup

2 tbsp chopped fresh sage

4 potatoes, chopped

¼ cup butter

¼ cup sour cream

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Preparation:

Pre-heat the oven to 375 degrees.

Combine all the vegetables and steam just until tender.

Boil the potatoes until soft.

 In a large saucepan combine melt butter, whisk in flour until combined and bubbly.

Add milk and vegetable broth, and sage.

 Cook until the sauce begins to thicken, stirring constantly.

Add vegetables and toss until vegetables are coated with gravy mixture.

Drain and mash potatoes with butter, sour cream, salt and pepper.

Spread the vegetables in a large baking dish, and spread the potato mixture on top.

 Sprinkle parmesan cheese on top.

Bake for 30 to 40 minutes or until lightly golden.