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Zesty Shepherds Pie With A Kick

Ingredients (use vegan versions): 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 Directions: 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. Bon appetit! Serves: 4 as a main dish, more as a side Preparation time: 20-30 min more Free recipe and All Free recipe

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