Ingredients
- For the mashed potato crust:
3-4 large gold or white potatoes, peeled, cut up
Vegetable broth or your favorite non-dairy milk or cream, as needed
olive oil, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives, to taste
For the filling:
1-2 tablespoons extra virgin olive oil
1 teaspoon cumin
.5 tsp mild curry spice
4-5 cloves garlic, minced (use the ones out of the broth see below)
1 cups cauliflower florets (about half a smallish head), cut to bite size
3 medium-large carrots, peeled and sliced into coinsn 6-10 or chopped baby carrots
1 zucchini squash, sliced 1 celery stalk chopped
.5 cup fresh or frozen peas
.25 - 1 Cup broccoli florets chopped
1 yellow summer squash, sliced, cut into quarter moons
1 heaping cup shredded cabbage or slaw mix - optional
1 14-oz. can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles, with juice
1 cup vegetable broth (I used the broth from boiling sweet potatoes and the regular potatoes, plus 1/3 cup chopped onions and three whole garlic cloves)
1 leak sliced into medallions up to the greens and chopped onions up to .25 cup
1 tablespoon balsamic vinegar
1 tablespoon sage rubbed or ground
Pinch or 1/8 tsp scant - Hot red pepper chile flakes, to taste (or use hot pepper sauce)
Sea salt and fresh ground pepper, to taste
1 14-oz. can butter beans, or Lima Beans drained and set aside
Read more: http://glutenfreegoddess.blogspot.com/2007/04/veggie-lovers-shepherds-pie.html#ixzz1eflMEJ61
Description
Yummy Comfort Food!
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