Vegetarian Shepherd'S Pie - cooking recipe

Ingredients

5 c. mashed potatoes
3 Tbsp. butter
3/4 tsp. salt
1/4 tsp. black pepper
1/4 c. minced parsley
1/2 c. cream cheese, softened
2 Tbsp. vegetable oil
1 1/2 c. chopped onions
2 tsp. basil
1 1/2 tsp. tarragon
2 c. chopped broccoli or sliced zucchini
1 c. chopped green pepper
1 c. cooked chickpeas
2 c. sliced mushrooms
2 c. corn
1 1/4 c. sour cream
1 1/2 c. grated Cheddar cheese

Preparation

Combine mashed potatoes with 2 tablespoons butter, 1/2 teaspoon salt, pepper, parsley and cream cheese in a large bowl; set aside.
Heat oil in a large skillet over medium heat; saute onions, basil, tarragon and broccoli or zucchini.
Add green pepper, 1/4 teaspoon salt and pepper to taste.
When vegetables are tender, but not overcooked, set aside.
Add chickpeas and mix well.
Pour into a 9 x 13-inch casserole dish.
Heat 1 tablespoon butter in skillet.
Saute mushrooms.
Remove from heat.
Add corn and sour cream.
Layer on top of vegetables, then layer on mashed potatoes, then grated cheese.
Bake, covered, for 30 minutes at 350\u00b0, then uncover and bake for 10 to 15 minutes, until browned a bit on top.
Let sit 10 minutes before cutting.
Makes 6 servings.