Zesty Shepherds Pie with a Kick

August 4, 2008

Ingredients (use vegan versions):

* 1 medium onion, chopped
* 1/2 a zucchini, sliced and chopped
* 1 small can of corn
* 2 large cloves garlic, minced
* 1 cup chopped spinach
* 3/4 cup mushrooms, chopped
* 3/4 cup diced carrots
* 2 stalks celery, diced
* 2 tablespoon oil (I used olive)
* 1 can kidney or pinto beans
* 2 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 1 tablespoon soy sauce/tamari
* 1 teaspoon curry powder
* 1/2 teaspoon each: black pepper, paprika, basil
* 1.5 tablespoon horseradish
* 4 servings of mashed potatoes

Directions:

Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.

Prepare your mashed potatoes in a
separate saucepan.

Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.

This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.

Serves: 4 as a main dish, more as a side

Preparation time: 20 - 30 min