Veggie Shepherds Pie

Qty	Unit	Ingredient
1	large	Butternut Squash
2	large	Potatoes » peeled, cubed
1	tablespoon	Vegetable Oil	Vegetable Oil Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and Read more...
1/2	cup	Onions » chopped	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
1	teaspoon	Dried Oregano	Dried Oregano Dried oregano is an herb that adds robust flavor to dishes. It has hints of earthiness, bitterness, and a subtle minty undertone Use it in sauces, soups, and more for a savory kick. Derived Read more...
1	teaspoon	Dried Basil	Dried Basil Dried basil is a pantry staple herb derived from the basil plant, commonly used in cooking. It's the dehydrated form of the fragrant basil herb, known for its sweet, slightly peppery taste with Read more...
1/4	teaspoon	Dried Thyme
1/2	cup	Celery » sliced	Celery Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking. It's a staple in many kitchens, is known for its Read more...
1/2	cup	Carrots » chopped	Carrots Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious, carrots are used Read more...
1/2	cup	Red Bell Pepper » chopped
1/2	cup	Peas	Peas Peas are small, green vegetables known for their sweet flavor. They come from the plant Pisum sativum and are harvested in the pod. Known by their sweet, starchy flavor, peas are used in everything Read more...
1/2	cup	Corn
1/2	cup	Zucchini Milk

Prep Time	Process Time	Overall Time
1 Hour 40 Minutes	30 Minutes	2 hours 10 minutes

Directions:

Preheat oven to 400°F / 200°C / Gas Mark 6

- Make you own Zucchini Milk by peeling zucchini and cutting into chunks. Liquify in a blender or a food processor.

1. Pierce the skin of the Butternut Squash in several places and bake in a preheated oven at 400° until tender. This will take about 50 minutes.

2. While the squash is cooking in the oven, peel and cube the potatoes.

3. Place them in a pot and cover with cold water. Boil until fork tender, about 20 minutes after the water starts to boil.

4. Drain, reserving the water.

5. Mash the potatoes using as much of the reserved potato water you need to make the potatoes light and fluffy. Set aside.

6. Remove the butternut squash from the oven and let cool until you can safely handle it. Remove the skin; it should slide off easily.

7. Cut it in half and remove the seeds.

8. Mash the squash with a potato masher; set aside.

9. In a large skillet, heat the vegetable oil until shimmering.

10. Saute the chopped onions for about 5 minutes until they are translucent.

11. Add the dried oregano, dried basil and dried thyme. Stir-fry for 2 minutes.

12. Add the sliced celery, chopped carrots, chopped red bell pepper, peas and corn along with 1/2 cup zucchini milk.

13. Stir well and continue to cook until the carrots are tender.

14. Turn the mixture into a casserole dish, not more than 3 inches deep.

15. Spread the mashed butternut squash over the top.

16. On top of that spread the mashed potatoes. This will give it a nice layered look when you serve it.

17. Bake, uncovered, in the preheated 400° oven until the topping is browned, about 30 minutes.

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Ingredients:

Directions:

Preheat oven to 400°F / 200°C / Gas Mark 6

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