- 1 medium onion, chopped
- 1/2 a zucchini, sliced and chopped
- 1 small can of corn
- 2 large cloves garlic, minced
- 1 cup chopped spinach
- 3/4 cup mushrooms, chopped
- 3/4 cup diced carrots
- 2 stalks celery, diced
- 2 tablespoon oil (I used olive)
- 1 can kidney or pinto beans
- 2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon soy sauce/tamari
- 1 teaspoon curry powder
- 1/2 teaspoon each: black pepper, paprika, basil
- 1.5 tablespoon horseradish
- 4 servings of mashed potatoes
Preheat oven to 350 degrees. Saute onions, garlic, celery and carrots for a few minutes, then add the rest of the veggies. Add all the spices, soy sauce/tamari, horseradish and saute for another 5-10 minutes or so (until carrots are tender). Drain the beans and add to the veggie mix.
Prepare your mashed potatoes in a separate saucepan.
Pour veggie mix into a greased casserole dish and cover with mashed potatoes. I like to spread the mashed potatoes on with a fork, then sprinkle the top with paprika. Bake, uncovered, in oven for 15-20 or until potatoes turn a nice, golden color.
This recipe is very giving. Feel free to use whatever vegetables you have laying around. I imagine that textured soy protein would work well, also. Adjust the spices to suit your tastes; I think it adds a nice, hearty zip to a lot of shepherd’s pies I’ve come across.
Serves: 4 as a main dish, more as a side