VEGETARIAN SHEPHERD'S PIE

Step 1

Potatoes: Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water (I added a few sprigs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add butter/oil, mash into potatoes to melt, add milk and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

Step 2

Filling: In a cast iron skillet, warm oil over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, celery and mushrooms, sauté for 4 more minutes. Add the tamari and flour, mix well until flour is incorporated and no white streaks. Add the corn, kidney beans, green beans, asparagus, herbs, and vegetable broth, simmer for 10 to 15 minutes, until vegetables are tender. Add the spinach in the last 5 minutes, and let wilt. Season with salt and pepper to taste.

Step 3

Assemble: Spoon the potatoes evenly over the top of the filling and add a few sprigs of thyme or paprika for color. Place the skillet under the broiler, about 3 – 4 inches away, for 5 minutes to let the potatoes brown.

Step 4

Let set a few minutes and serve warm. Gravy will thicken upon standing.

Step 5

Serves 4 – 6