Vegetarian Shepherd's Pie
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 2 heads cauliflower, broken into florets
- 2 tablespoons butter
- 2 tablespoons milk
- salt and pepper
- 1 red pepper, chopped
- 1 turnip, cubed
- 1 zucchini, chopped
- 2 eggplants, cubed
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 8 ounces mushrooms, chopped
- 1⁄4 cup vegetable broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon flour
- 1⁄4 cup parmesan cheese, grated
Directions
- Prepare the topping: Steam the cauliflower until it is soft. Mash it with the butter and milk. Set aside.
- In a large sillet combine the veggies and cook until soft - using the vegetable broth, one tablespoon at a time, to keep them from sticking to the pan.
- Sprinkle the cooked veggies with the flour. Add the Worcestershire sauce, and mix thoroughly.
- Pour the veggies into an ungreased casserole dish and top with the mashed cauliflower.
- Sprinkle the Parmesan over all.
- Bake at 350 F for 30-40 minutes.
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