Shepherd's Pie With Veggies - VEGAN

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another oven recipe

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Shepherd's Pie With Veggies

 

 

 

1 ea. Yam or winter squash

4 ea. Zucchini, peeled

1 lg. Potato

1/2 c Onion, chopped

1 tb Oil

1 t Oregano, dried

1 t Basil, dried

1/4 ts Thyme, dried

1/2 c Zucchini, chopped

1/2 c Celery, sliced

1/2 c Carrot, chopped

1/2 c Red bell pepper, chopped

1/2 c Peas

1/2 c Corn

 

Preheat 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 & sauté onion for about 2 minutes. Add the dried herbs &

stir-fry for 2 minutes. Add the remaining ingredients along with 1/2

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

 

 

 

 

 

Yield: 6 Preparation Time :0:00