So: The potatoes from the last CSA went on to boil, and the rest of the veggies got diced and sauteed, and I threw in seasonings. Into a pan, cover with potatoes (mashed with butter and chunks of cheese thrown in) and it's PIE.
VEGETABLE SHEPHERD'S PIE (Serves 4)
- 2 T or so olive oil (or butter, whatever)
- 1/2 a medium onion, chopped
- 1/2 cup chopped celery
- 2 carrots, chopped
- 1/2 a bell pepper, chopped
- 1/2 cup fava or lima beans
- 1 zucchini, chunked or chopped
- 1 t dried thyme
- 1 T Worcestershire sauce (or to taste)
- 1 T balsamic vinegar
- 1 T sweet-spicy mustard
- 1/4 t garlic powder OR 1 clove garlic, chopped/minced
- 4-5 medium potatoes, cut into 1/2" chunks (about 1 lb.)
- salt, pepper, and any other seasonings to taste
- 2 T butter 3 oz aged cheese, cubed (we had aged gouda on hand, but anything would work)
Start potatoes to boil in a 3-qt. saucepan with enough water to cover. Salt as desired (I use a teaspoon or two). Let come to a rolling boil, then cook until fork-tender. Remove from heat; set aside.
Heat olive oil/butter in a skillet, adding onion, celery, bell pepper, carrots and fava beans. Saute until onion is clear; add zucchini. Toss lightly with Worcestershire, balsamic, garlic and thyme until coated, letting simmer briefly. Remove from heat and mix in mustard.
Lightly grease a 2-qt. baking dish, and layer bottom of pan with vegetable mixture. Mash potatoes with a little butter, seasoning to taste with salt and pepper as desired. Fold in cheese; cover vegetable layer with potatoes.
Heat oven to 350 degrees F (175 C); bake 15-20 minutes until vegetable mixture is bubbly and potatoes are lightly browned. You may put a few small bits of butter on top of the potatoes halfway through if you're feeling as luxurious as I was tonight. Let stand a bit maybe, or just dig in.
It's pretty tasty. Good mix of flavors - savory without being either spicy or bland.