Vegetarian Shepherds Pie (For One) - cooking recipe

Ingredients

3/4 cup water
1 teaspoon salt
1 teaspoon black pepper
2 1/2 tablespoons butter
1 cup skim milk
1 1/3 cups potato flakes
2 teaspoons olive oil
1 teaspoon garlic (minced)
1/2 teaspoon thyme
2 tablespoons dry red wine
2 teaspoons balsamic vinegar
1/8 teaspoon Worcestershire sauce
1/2 cup zucchini (1/2 inch slices)
1/2 cup yellow squash (1/2 inch slices)
1/4 cup yellow onion (1/8 inch rings)
1/4 cup baby carrots
1/2 cup mushroom
1 tablespoon parmesan cheese

Preparation

Preheat oven to 350.
Heat water, milk and 2 tablespoons butter on stove or in microwave, just to a boil.
Stir in potato flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (Do not over-mix).
Heat olive oil and 1/2 tablespoon butter in saute pan over med heat.
Add onions and caramelize.
Add mushrooms to saute. When mushrooms are about halfway finished, add garlic and thyme.
Once mushrooms are nicely sauteed, add zucchini, yellow squash and carrots, in that order, stirring a bit between adding ingredients.
Add red wine balsamic vinegar and worcestershire sauce, and reduce to a nicely thickened sauce.
Spread potatoes in mini loaf pan along bottom and sides.
Spoon in vegetable mixture.
Top with remaining mashed potatoes, spread from edge to edge. (You may have a bit extra potatoes or veggies depending on the size of your pan.).
Top with parmesan cheese and bake until golden.