Shepherd's Pie

A hearty and easy meal that's sure to please!

Ingredients:
-1 clove garlic
-2 large carrots, diced
-2 medium onions, chopped
-1/4 cup celery
-2 cans pinto beans
-2 small cans mushrooms
-14.5 oz diced tomatoes
-15 oz canned corn
-1 can peas
-1/2 t. dried parsley
-1/2 t. marjoram
-8 cups mashed potatoes
-40 oz cheddar cheese, grated
-parsley flakes
-S/P


Directions:
1. Preheat oven to 350 F.
2. Sauté garlic, carrots, onions, and celery until soft.
3. Add beans, mushrooms, tomatoes, corn, peas, parley and marjoram. Stir well.
4. Turn heat off under pan, and let filling sit.
5. In a large bowl, combine mashed potatoes and cheese. Season with salt and pepper, and add about 2 T. of the parsley flakes.
6. Pour the vegetable/bean mixture into a 9x13 casserole dish. Using a spatula, spread cheesy mashed potatoes over the top, coating evenly.
7. Sprinkle the top with parsley flakes, and put the Shepherd's Pie into the preheated oven.
8. Bake for 20 minutes, or until the potatoes are golden brown.


This recipe is perfect for leftovers, as you can add or subtract the vegetables in the filling, and use up any extra mashed potatoes!

Tomato Zucchini Pie

This recipe was created because I had a loaf of bread that hadn't risen correctly, and a huge amount of garden vegetables that needed to be used before they turned bad. Luckily, they all came together in a delicious meal!


Ingredients:
-3 or 4 slices bread
-1/2 cup + 3 T milk
-2 T olive oil
-2 small zucchinis, sliced thinly
-5 medium tomatoes
-3/4 cup onion (or 3 T dried onion)
-3.5 oz goat cheese
-3 eggs
-2 T oregano
-2 T basil

Directions:
1. Butter a 2 1/2 qt. casserole dish.
2. Line with bread (I used wheat, but French or Italian would be good too!). Soften with 1/2 cup milk.
3. Bake at 425 F for 5 min. Bread should be browned, but not burnt! Leave the oven at 425 F.
4. Sauté zucchinis and onions in olive oil.
5. While they cook down, slice and seed the tomatoes. This is important, because the seeds will make the pie soupy.
6. Once the zucchini and onion are softened, mix with tomatoes. Reserve a few tomatoes for the top.
7. Pour vegetable mixture into the casserole, covering bread.
8. Crumble goat cheese over the vegetables.
9. Whisk egg, 3 T milk, oregano, and basil.
10. Pour egg mixture over vegetables. Top with remaining tomatoes.
11. Bake at 425 F for 30-35 minutes until the egg is set and the tomatoes on top are slightly shriveled.