Yummy Veggie Shepherd's Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I'm not sure where I found this, but it is so good. Great sauce for the veggies. 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 mushroom, sliced |
4 tablespoons butter or 4 tablespoons margarine |
1/4 cup flour |
1 cup vegetable broth |
2/3 cup milk or 2/3 cup soymilk |
2 tablespoons fresh sage, chopped |
salt, to taste |
pepper, to taste |
4 potatoes, chopped |
1/4 cup soy yogurt or 1/4 cup plain yogurt |
1/2 cup parmesan cheese, freshly grated |
Directions:
1. Combine all the vegetables and steam just until tender.
2. Boil the potatoes until soft. Drain and mash with 2 tablespoons butter, yogurt and cheese.
3. Pre-heat the oven to 375 degrees.
4. In a large saucepan, melt butter, add in flour and cook 1 minute, then whisk in milk and broth. Simmer until thick.
5. Add in the steamed veggies and sage. Season with salt and pepper, to taste. Set aside.
6. Spread the vegetables in a large baking dish, and spread the potato mixture on top.
7. Sprinkle additional parmesan cheese on top if desired.
8. Bake for 30 to 40 minutes or until lightly golden.
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