Shepherdess Pie (#Vegan) "A no-meat version of the timeless classic" Serves 6-8 2 lbs potatoes 3 tbsp olive oil salt and pepper 1 large onion, chopped 1 large green pepper, chopped (we use red pepper) 2 carrots, coarsely grated 2 garlic cloves 3 tbsp sunflower oil (or olive oil) 4 oz mushrooms, chopped 2 14-oz cans of adzuki beans (or other beans -- we've used red kidney and black beans) 2-1/2 cups veggie stock 1 tsp yeast extract (optional) 2 bay leaves 1 tsp dried mixed herbs (we use Italian seasoning) Dried breadcrumbs or chopped nuts (we use walnuts) 1. Boil the potatoes in the skins until tender, then drain, reserving a little of the liquid to moisten them. 2. Peel the potatoes and mash them well, mixing in the olive oil and seasoning. 3. Gently fry the onion, pepper, carrots and garlic in the sunflower oil (or olive oil) for about 5 minutes until they are soft. 4. Stir in the mushrooms and beans and cook for a further 2 minutes, then add the stock, yeast extract, bay leaves and mixed herbs. Simmer for 15 minutes. 5. Remove the bay leaves and empty the vegetables into a shallow, ovenproof dish. Spoon on the potatoes in dollops, and sprinkle over the breadcrumbs or nuts. Broil until golden brown. Adapted from "The Ultimate Vegetarian Cookbook" by Roz Denny, 1994. #VeganRecipes #VegetarianRecipes #EatYourVeggies #DietForASmallPlanet #MeatlessRecipes #SolarPunkSunday