Shepherd's Pie

One of the comfort foods I missed when I became a vegetarian is Shepherd's Pie. My friend, Gail, came up with a good version on her blog.  I tweaked it a bit and have come up with this version.  It makes you feel so warm and fuzzy inside.  It's full of vegetables and nutrition. 

This recipe needs fresh thyme.  It's just not the same without it.

You will need:

• 4 cups water
• 2 Knorr vegetable cubes
• 1 cup mushrooms, sliced
• 1 zucchini, diced
• 2 cups mixed frozen vegetables
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1/2 head cauliflower, chopped
• 1 can kidney beans
• 1 to 2 sprigs of fresh thyme
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 6 yellow potatoes
• 1/3 cup cornstarch and cold water
• salt and pepper
• Parmesan cheese, grated

I make the stew the day before, so the flavours are mixed together.  In a large pot put, water, Knorr vegetable mix, mushrooms, zucchini, onion, celery, frozen veggies, cauliflower, thyme and kidney beans.   Add chili powder, onion powder and garlic powder and salt and pepper to taste.  Bring to a boil and cook until vegetables are tender - about 45 minutes.

Dissolve cornstarch in cold water and mix into stew to thicken it.

Boil potatoes and mash (you can add milk and butter here if you like).  Add salt and pepper to taste.

Divide up stew into oven proof bowls. I spray each bowl with non-stick cooking spray.  I fill each bowl 2/3 full.  Top with mashed potatoes.  Sprinkle freshly grated Parmesan cheese on top.

Bake in 350F oven.  If the stew goes into the bowls cold, don't preheat and bake for an hour.  If stew is warm, then bake for about half an hour.