Shepherd's pie with veggies
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Yam or winter squash |
| 4 | eaches | Zucchini, peeled |
| 1 | large | Potato |
| ½ | cup | Onion, chopped |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Oregano, dried |
| 1 | teaspoon | Basil, dried |
| ¼ | teaspoon | Thyme, dried |
| ½ | cup | Zucchini, chopped |
| ½ | cup | Celery, sliced |
| ½ | cup | Carrot, chopped |
| ½ | cup | Red bell pepper, chopped |
| ½ | cup | Peas |
| ½ | cup | Corn |
Directions
Prehgeat oven to 400F.
Pierce skin of yam in several places & bake until tender, this will take about 50 minutes. Remove from oven & let cool. Remove skin, mash & set aside.
Cut zucchini into chunks & blend in a food processor to make zucchini milk. Set aside.
Place potato in a pot & cover with cold water. Boil until tender, about 20 minutes. Drain, reserving the water. Mash the potato using whatever of the reserved potato water you need to make it fluffy. Set aside.
Heat oil & saute onion for about 2 minutes. Add the dried herbs & stir-fry for 2 minutes. Add the remaining ingredients along with ½ c of prepared zucchini milk. Stir well & continue to cook until the carrots are tender.
Turn the vegetables into a casserole, not more than 3" deep. Spread mashed yams over the top & top with mashed potato. Bake in the preheated oven until the topping is browned, about 30 minutes.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 Submitted By MARK SATTERLY On 08-21-95