Vegetarian Shepherd's Pie

So we had a TON of veggies to use, some from this week's CSA, and some from the previous (two weeks ago), and I just wanted to do something... different.

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)  

DIRECTIONS:

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.

THE RESULT

THE VERDICT
It's pretty tasty. Good mix of flavors - savory without being either spicy or bland.

I love summer.

It's already hot here and I don't love to cook anyway. So here's my quick, early dinner:

2 eggs, lightly scrambled and cooked in olive oil
Leftover diced tomato
A small handful of arugula (which I recently found out is what they call rocket in the UK), drizzled with lemon-flavored fish oil, sea salt, and ground black pepper
Some canned black beans, rinsed
A small avocado

I had some unsweetened chilled ice tea with it, too. Yum!

By the way, this sort of meal could easily be made vegetarian by drizzling the arugula with olive oil instead of fish oil, or even just lemon juice. I ate it with the egg and it was a really interesting mix of flavors.