Vegetarian Shepard’s Pie

Last night we made a vegetarian Shepard’s pie, with sautéed onion, yellow pepper, squash, green beans, and oregano (the last 3 all from the garden). We wanted a sauce/gravy to bind the veggies together, but not a thick stew gravy. So we mashed some potatoes, but added twice as much milk and butter to make almost like a potato white sauce.


A little thyme and sage as seasonings. Topped the veggie stew with normal-texture mashed potatoes (also from the garden) and a bit of Irish cheddar cheese. Paired with a Bogel Zinfandel wine.