Rainbow Veggie Shepherd’s Pie

Serves: Makes 12 3X3 squares

Prep Time: 15 min

Cook Time: 40 min

Ingredients

For the bottom layer:

1 Large carrot, diced 1 Red onion, diced 4 Cloves Garlic, minced 1 Tbsp Salt-free seasoning 2 Tsp Dried rosemary 2 Tsp Dried thyme 1/2 Tsp Black pepper 14 Ounce Can Cannellini beans with the liquid 1 Tbsp Rice vinegar 1 Cup Fresh or frozen corn 1 Cup Sliced zucchini, diced 1 Red bell pepper, diced

For the top layer:

10 Medium Yukon gold potatoes 1/2 Cup Water 1/2 Cup Unsweetened, non-dairy milk 1-2 Sandwich tomatoes, sliced 2 Tbsp Nutritional yeast (optional)

Directions 1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes, until they split nicely using a fork. Turn off heat and set aside.

2. Preheat oven to 375F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking will increase and concentrate the flavor, as well as reduce the moisture so that when the pieces are served, they hold together better.

3. While the potatoes are cooking, add the carrots, onions, garlic, salt-free seasoning, dried herbs, and black pepper to a large saute pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to the pan, then add a little water.

4. Once the onions are translucent, stir in the beans with the liquid, corn, zucchini, and bell pepper. Turn off the heat. Pour the bean-veggie mix into a 9×13 inch casserole pan.

5. Transfer the potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over the veggies and beans, and layer the tomato slices over the potatoes. Lastly, sprinkle on the nutritional yeast.

6. Put the pie on the middle rack of the oven and bake for 15 minutes. Then move it to the top rack, set the oven to broil, and broil for 3 to 5 minutes, careful not to go too long.