Vegetarian Shepherd Pie
4 large potatoes cut in 1/4 inch slices
1 T. butter
1/2 C. milk
salt to taste
2 T. olive oil
4 large garlic cloves minced
1/2 C. water
1 large leek white part only roughly chopped
2 peppers, yellow, red or green roughly chopped
2 C. fresh broccoli roughly chopped
1 (8 oz.) can soy beans or garbanzo beans
1/4 C. grated Romano cheese
salt and pepper to taste
1/2 C. grated cheddar cheese
Place the potatoes in a large pot and cover with water. Cook until tender, about 20 minutes. Drain and mash potatoes. Add the milk, butter and salt. Mash to the desired consistency and set aside.
Heat the olive oil in a skillet over medium heat. Add the garlic and saute until soft. Add the water and leeks, cook for 5 minutes. Stir in the broccoli, peppers and beans. Cook until tender crisp. Remove from heat and add the Romano cheese. Season with salt and pepper to taste.
Place the vegetable mixture in a 2 qt. greased casserole dish. Spoon the potatoes over the vegetables and form a layer that is at least 2 inches thick. Top with the cheddar cheese.
Bake at 350°F. for 25 minutes. Potatoes should start to turn a little brown and cheese is melted.