Shepherd’s Pie

By Bonnie T

Ingredients

• This vegetarian shepherd’s pie recipe is a simple yet delicious lambless version of the
• real thing.
• PREPARATION TIME: 30 Minutes
• COOKING TIME: 30 Minutes
• 21/2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup onion, minced
• 1 large tomato, chopped
• 3 cups mixed vegetables, finely chopped
• 3 cups cooked legumes
• 1 cup vegetable stock or water
• 1 tsp gluten-free soy sauce
• pepper
• 2 to 21/2 cups mashed potatoes

Preparation

Step 1

Heat 2 tbsp oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and
continue sautéing until soft, about 5 minutes. Add tomato and cook for two more
minutes, stirring frequently. (If you need to make the mashed potatoes, start them
now). Add stock and vegetables, bring to boil, cover, lower heat, and cook until
vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and
adjust seasonings as necessary.
Preheat oven to 350. Use remaining ½ tbsp oil to grease pie plate. Arrange vegetables
in it, then cover with a layer of mashed potatoes. Garnish.
Bake until bubbly, about 30 minutes. Serve hot.