While I am so sick of this cold winter we are having in NY, one thing I love about winter (well, aside from skiing), is filling up on hearty root vegetables. Those of you that know me would definitely think I would never go near anything called "Shepherd's Pie" - but a few weeks ago, I came across this recipe and I knew it would be delish. And so, tonight I had my first Shepherd's Pie...

Root Vegetable Shepherd's Pie (courtesy of Chow.com)
Ingredients (the way I made it):
1 medium regular potato - peeled & diced
1 medium sweet potato - peeled & diced
1/2 cup Fage fat free yogurt
salt & pepper
drizzle EVOO
10 oz mushrooms - cleaned, stemmed & quartered
1/2 medium yellow onion, diced
2 medium carrots, diced
3 celery stalks, diced
2 tbsp tomato paste
1 tsp thyme
2 cups veggie broth
2 tbsp soy sauce
1/2 cup frozen peas

--> First we make some mashed potatoes (white & sweet together). In case you don't know how to make mashed potatoes, here are some easy instructions. Fill a large pot with water and the potatoes (and a few dashes of salt) and bring to a boil over high heat. Simmer until the potatoes are just tender when pierced with a knife - about 5-10 min. Drain, then return the potatoes to the pot, mash coarsely, add the yogurt and some salt & pepper. Set aside.

--> Now we get started on the veggies. You should also turn your broiler on now - set it to low and move the rack to the upper third of the oven. In a large frying pan over medium heat, heat up your EVOO until it simmers. Then add the mushrooms and cook, stirring rarely, until browned - about 6 min. Add onion, salt & pepper and cook for another 3-5 min, until the onion starts to soften. Then add the carrots, celery, tomato paste and thyme. Stir around to coat the veggie mixture. Then add the vegetable broth and soy sauce and stir until incorporated. Bring to a simmer, stir occasionally, and cook until the vegetables are just tender when pierced with a knife, about 10 more min.

--> Now time to put all of this in a casserole dish - 7x11 is probably the best size. Put the vegetables in and then spread the reserved mashed potato mixture on top. Broil until the top starts to brown, about 5-10 minutes.

This is an incredibly filling vegetarian dish - and it's so delicious too!