Shepherd’s Pie
- 2 tablespoons olive oil
- 6 to 8 cups mixed diced vegetables such as onions, peppers, yams, carrots, broccoli, and greens
- 3 cloves garlic, minced
- 4 tablespoons minced fresh thyme  or 2 teaspoons dried
- 1 cup milk (use rice milk for vegan version)
- 2 teaspoons salt
- 1 tablespoon celery seed
- 1 tablespoon cumin
- 6 to 8 pounds potatoes, diced
- 4 cups water
- 1/2 cup Basil–Walnut pesto
- 1 pound ground meat (beef, bison, pork, or turkey), browned and crumbled (optional)
Instructions:
This is a favorite for adults and kids alike. Simply gather every vegetable that is in season, sauté them with a few herbs and spices, and top them with mashed potatoes for a comforting, satisfying, and nourishing meal. Some people like to add cheese or even meat to the topping. However you choose to combine them, the flavors taste like home and happiness.
- Heat the oil in a large skillet over medium heat and sauté the mixed vegetables, garlic, and 2 tablespoons of the thyme.
- Add the milk and salt. When the vegetables are well cooked but not mushy, add the celery seed, cumin, and remaining 2 tablespoons of thyme. Set aside.
- Boil the potatoes until they are very soft. Drain the potatoes and mash them with pesto. (If using meat, cook it in a separate skillet until it is browned and crumbly and combine with the vegetables now.)
- Preheat the oven to 375 degrees. Divide the vegetables between two 9×13-inch baking pans and spread them evenly.
- Use a spatula to spread potatoes evenly over the top of the vegetables. Bake for 30 minutes.