Garden Pie Casserole

This is my vegetarian version of Sheppard’s Pie. It is a great choice for Meatless Monday, or any other day of the week for that matter. It strikes that fine balance between healthy goodness and yummy buttery potatoes cooked to a golden crisp.  Ahhhh…. So good.


I really love that you can throw in any veggie that you have in the crisper, sitting on the counter or even better, fresh out of the garden.  It's a new dish each time I cook it, reflecting the seasons and what's fresh and delicious. I have even added chick peas and lentils and replaced the potatoes with yams.  Here's the basic recipe but be creative, change it up!

Garden Pie Casserole

Ingredients

• 6 large mushrooms chopped
• ½ head broccoli
• 2 medium tomatoes, chopped
• 2-3 medium carrots, chopped
• 2 ribs of celery or chard, chopped
• 1 packed cup of spinach or 2 large leaves chard, chopped
• 1 cup organic corn
• 1 cup peas
• 1-2 cloves of garlic
• ½ medium onion, chopped
• 6-7 medium organic potatoes, mashed
• Thyme, sage, salt and pepper to taste
• Butter, olive oil or coconut oil for sautéing veggies

 

Directions

1. Melt butter and sauté mushrooms, garlic, onion and celery (or chard ribs) for 2-3 minutes.
2. Add carrots and broccoli, if using chard add it now also.  Cook for another 5 minutes.
3. Add corn, peas, tomatoes and spinach, cover and cook on low heat for another 5 minutes.
4. Season with thyme, sage salt and pepper and mix well.
5. Put everything from the pan into a casserole dish and top with mashed potatoes.
6. Add some butter to the top and pop it into the oven.  Bake at 350 for 40 minutes.

 

Once it has cooked let it sit for a few minutes, then dig in!