Root Vegetable Pie

If you recognize this as a meatless shepherd's pie, you're heading in the right directions. The olive oil adds a rich flavor

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  lb  rutabaga, peeled and thinly sliced
• 1⁄2 lb parsnip, peeled and thinly sliced
• 1  lb potato, peeled and thinly sliced
• 4  garlic cloves, peeled
• 1  tablespoon olive oil
• 1  teaspoon salt
• 3⁄4 teaspoon black pepper
• 3  tablespoons flour
• 2 1⁄2 cups low-fat milk
• 2  cups mushrooms, quartered
• 1 1⁄2 cups  frozen pearl onions, thawed
• 2  carrots, halved lengthwise and cut into 1-inch lengths
• 1⁄2 lb green beans, cut 1-inch lengths
• 1⁄2 teaspoon dried sage
• 4  teaspoons  grated parmesan cheese

Directions

1. In a large pot, combine the potatoes, rutabaga, parsnips, and garlic. Add enough water to cover by 1 inch and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 20 minutes. Drain well and transfer to a large bowl. Add the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon pepper and mash the mixture until smooth. Set aside.
2. Meanwhile, preheat the oven to 425 degrees. Place the flour in a large skillet over medium heat, and whisk in the milk until no lumps remain.
3. Add the mushrooms, pearl onions, carrots, and green beans and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Stir in the sage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
4. Spoon the mushroom mixture into a 9-inch deep-dish pie pan and spoon the mashed potato mixture on top, leaving a 1/2 inch border. Sprinkle with the Parmesan cheese and bake for 15 minutes, or until the topping is lightly browned and the filling is bubbly.