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Shepherd's Pie with Veggies
Yield: 6 Servings

1 yam or winter squash
4 zucchini, peeled
1 potato
1/2 cup onion, chopped
1 Tbsp oil
1 tsp oregano, dried
1 tsp basil, dried
1/4 tsp thyme, dried
1/2 cup zucchini, chopped
1/2 cup celery, sliced
1/2 cup carrot, chopped
1/2 cup red bell pepper, chopped
1/2 cup peas
1/2 cup corn

Preheat oven to 400F. Pierce skin of yam in several places and bake
until tender, this will take about 50 minutes. Remove from oven
and let cool. Remove skin, mash and set aside. Cut zucchini into
chunks and blend in a food processor to make zucchini milk. Set
aside. Place potato in a pot and cover with cold water. Boil until
tender, about 20 minutes. Drain, reserving the water. Mash the
potato using whatever of the reserved potato water you need to make
it fluffy. Set aside. Heat oil and saute onion for about 2 minutes.
Add the dried herbs and stir-fry for 2 minutes. Add the remaining
ingredients along with 1/2 cup of prepared zucchini milk. Stir
well and continue to cook until the carrots are tender. Turn the
vegetables into a casserole, not more than 3" deep. Spread mashed
yams over the top and top with mashed potato. Bake in the preheated
oven until the topping is browned, about 30 minutes.


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