How-to make a Vegetarian Shepherd's Pie

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor while reducing calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients and flavor.

Peel and cut medium potatoes into a large dice.

Cook the potatoes in boiling water for 15 minutes or until tender, then drain.

Finely chop one onion and crush one clove of garlic.

Chop one stick of celery, half and slice one leek, and soak the leek in water to clean off any dirt.

Dice one carrot and harvest one cup of cauliflower florets.

Heat Bertolli extra-virgin olive oil in a pan.

Add garlic, celery, carrot, leeks, onion, and cauliflower florets; sauté gently for 10 minutes.

If the pan dries out too much, add a little water from the boiling potatoes instead of more oil.

Add 1 teaspoon of Italian seasoning and a can of drained beans; mix until smooth.

Pour 1/2 cup of milk over the potatoes, then stir in 1/4 cup of grated cheese and season to taste.

Spoon the beans and vegetable mixture into an ovenproof dish.

Top with the cheesy potato mash and sprinkle another 1/4 cup of cheese over the top.

Bake at 350°F for 20 minutes until the topping is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens