Dinners/vegetarian sheppards pie

Serves: 8

Active Time: 40 minutes

Total Time: 1 hour 10 minutes

From: Fresh

Ingredients

Mashed Potato Topping

2 lbs. yukon gold potatoes (4 large), peeled and quartered

2 tablespoons unsalted butter

3/4 cup milk

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 cup grated shakey cheese

Vegetable-Bean Layer

4 teaspoons olive oil, divided

1 red bell pepper, diced

1 yellow bell pepper, diced

2 small zucchinis, diced

1 cup, julienne cut carrots

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 medium onion, diced

1 large clove garlic, minced

1 cup vegetable broth

1 tablespoon diced sun-dried tomatoes

2 14-ounce cans, great northern beans, undrainned

Directions

Step 1

Spray 9x13 with vegetable cooking spray. Preheat oven to 400 degrees.

Step 2

Prepare mashed potato topping. Place potatoes in large pot, cover with cold water. Bring to boil, about 15 minutes. Drain potatoes, mash with butter, milk, salt and pepper. Set aside.

Step 3

Meanwhile, prepare vegetable bean layer. Heat 2 teaspoon in skillet over medium-high heat. Add red and yellow bell peppers, zucchini and carrots. Saute stirring frequently until vegetables begin to turn golden, about 8-10 minutes. Season vegetables with salt and pepper. Remove from skillet and set aside.

Step 4

Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add onion and saute until onion begins to soften, about 5-8 minutes. Add garlic and stir briefly, about 30 seconds. Add broth, raise heat to high, and cook for 2 minutes, scrapping bottom to ensure vegetables are covered with broth. Add sun-dried tomatoes and beans with their liquid. Lower heat to medium-high, let cook until mixture thickens, 5-8 minutes. Return sauted vegetables to pan and combine. Transfer vegetables to prepared pan.

Step 5

Top vegetables with reserved mashed potatoes and smooth surface. Sprinkle with romano cheese if desired. Bake until pie is heated through and sauce is bubbling around the sides, about 15-18 minutes. Remove from oven, cover, and let pie rest for 10 minutes.