View source for 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.