Vegetarian Shepherds Pie (for One)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 3/4 cup water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 1/2 tablespoons butter
• 1 cup skim milk
• 1 1/3 cups potato flakes
• 2 teaspoons olive oil
• 1 teaspoon garlic (minced)
• 1/2 teaspoon thyme
• 2 tablespoons dry red wine
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon worcestershire sauce
• 1/2 cup zucchini (1/2 inch slices)
• 1/2 cup yellow squash (1/2 inch slices)
• 1/4 cup yellow onion (1/8 inch rings)
• 1/4 cup baby carrots
• 1/2 cup mushroom
• 1 tablespoon parmesan cheese

Recipe

• 1 preheat oven to 350.
• 2 heat water, milk and 2 tablespoons butter on stove or in microwave, just to a boil.
• 3 stir in potato flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (do not over-mix).
• 4 heat olive oil and 1/2 tablespoon butter in saute pan over med heat.
• 5 add onions and caramelize.
• 6 add mushrooms to saute. when mushrooms are about halfway finished, add garlic and thyme.
• 7 once mushrooms are nicely sauteed, add zucchini, yellow squash and carrots, in that order, stirring a bit between adding ingredients.
• 8 add red wine balsamic vinegar and worcestershire sauce, and reduce to a nicely thickened sauce.
• 9 spread potatoes in mini loaf pan along bottom and sides.
• 10 spoon in vegetable mixture.
• 11 top with remaining mashed potatoes, spread from edge to edge. (you may have a bit extra potatoes or veggies depending on the size of your pan.).
• 12 top with parmesan cheese and bake until golden.