Vegetarian Shepherd's Pie

4 mediumpotatoes
1/2 cupmilk
1/4 cupgrated cheese of your choice
1onion, chopped
1 clovegarlic
1 stalkcelery, chopped
1leek, chopped
1carrot, chopped
1 cupcauliflower florets
1 teaspoonItalian seasoning
1 canbeans, drained and rinsed


Preheat the oven to 350 F.

Peel and cut potatoes and cook the potatoes in boiling water for 15 minutes or until tender and drain. Pour milk over the potatoes and mash until smooth. Stir in the grated cheese of your choice and season to taste.

Heat oil in a pan and add the onion, garlic, celery, leeks, carrots and cauliflower florets. Sauté all these veggies gently for 10 minutes if the pan dries out too much, add a little water from the boiling potatoes rather than more oil.

Add the drained and rinsed beans and Italian seasoning. Spoon the beans and vegetable mixture into an ovenproof dish top with the cheesy potato mash.

Sprinkle over with the top with another quarter cup of cheese. Bake at 350 F for 20 minutes until the topping is golden brown.

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