Vegetarian Shepherd's Pie

By Cathe Olson

This is one of my family’s very favorite dinners. Try it with other beans too.

Filling:

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, diced

2 cups cabbage, broccoli, or kale, finely chopped

1/2 cup water, vegetable stock, or lentil cooking water

2 cups cooked lentils

1 cup peas (fresh or frozen)

1 cup corn (fresh or frozen)

1 tablespoon soy sauce

Crust::

4 medium potatoes, peeled and cubed

1/3 to 1/2 cup milk (dairy or nondairy)

1 tablespoon miso

2 tablespoons minced fresh parsley

Paprika

Preheat oven to 400ºF. Heat oil in large skillet over medium-low heat. Add onion and sauté 5 minutes until soft. Stir in garlic, carrots, and cabbage, broccoli, or kale. Add water and cover pan. Cook 10 minutes, or until vegetables are tender. Stir in remaining filling ingredients. Cook 5 minutes, or until filling is hot. Pour filling into 2-quart casserole dish.

While filling cooks, prepare mashed potato crust. Place potatoes in medium pan with water just up to top of potatoes. Bring to a boil and cook over medium heat until potatoes are tender (about 15 minutes). Drain potatoes and return them to the pot. Add miso. Begin mashing while adding milk a little at a time until potatoes are smooth. Stir in minced parsley. Spread potatoes evenly over filling. Sprinkle evenly with paprika. Bake uncovered 20 to 30 minutes until potatoes and filling are hot and edges are slightly golden.

Makes 6 servings

Note: 4 cups frozen mixed vegetables can be substituted for vegetables in this recipe.

Variation: Add 1 (15-ounce) can diced tomatoes instead of the liquid in the filling.