Good Shepherd's Pie

I was a vegetarian for many years and this was a mainstay of my diet.  It is just wonderful and a great home for leftovers.  The original recipe comes from one of my first vegetarian  cookbooks, The New Laurel's Kitchen by Laurel Robertson, published in 1986.  Through the years I have tweaked the recipe a bit to fit my tastes.  A great thing about this recipe is that you can add/delete what you like, or use those leftovers that are looking for a home.

GOOD SHEPHERD'S PIE (serves 4)

leftover mashed potatoes (or I had to make some...for this size I used 2 medium russet potatoes, cream cheese, butter, milk)
1/2 onion, chopped big
1 tsp minced garlic
1/2 Tbsp EVOO or vegetable oil
1/2 pound broccoli (florets and trimmed stalks, chopped)
1/2 green pepper, diced
2-3 medium carrots, diced
1 small/medium zucchini, chopped
1 small/medium yellow squash, chopped
1/2 tsp dried basil, or fresh chopped basil
1 tsp fresh thyme leaves
1/2 cup chopped fresh tomatoes, 1/4 cup tomato paste, or half can (15 oz) diced tomatoes, drained
1/2 bag of fresh spinach or Swiss chard
S&P to taste
paprika, smoked paprika, or turmeric

Preheat oven to 350F.

Saute onion and garlic in oil.  Add broccoli, green pepper, carrots, and bay leaf.  About half way through the cooking time, add the zucchini and squash.  When vegetables are tender, add basil and thyme.  Stir well and add tomatoes.  Bring to a boil, cover, turn heat to low, and simmer for 10-15 minutes making sure the vegetables are tender.  Stir in spinach and S&P.

Put vegetables in an 8x8 baking dish sprayed with cooking spray.  Spread mashed potatoes over the top and shake paprika or turmeric over all.  Bake for 10-15 minutes, until the potatoes are piping hot.