Vegetable Shepherd’s Pie

Preheat oven to 375 degrees F.

Peel and cube the potatoes into approximately 1-inch cubes; cook in boiling salted water for 15 minutes.

While waiting for water to boil and potatos to cook, add the diced onion to a frying pan (12″) over medium heat. Cook for 3 minutes, then add zucchini. Add red pepper and saute for 5 minutes. Add garlic, cook for 2 minutes. Add chicken stock and cook until reduced by 3/4.

While waiting for chicken stock to reduce, potatoes should be done cooking. Drain, add 1/2 stick butter to potatos and mash with a masher or potato ricer. Stir in half-and-half (or milk). Add 1 teaspoon salt and 1/2 teaspoon pepper. Set aside and keep warm.

After chicken stock has reduced, add in drained carrots and drained corn. Stir in with sage, basil, and remaining salt and pepper. Taste, and add more of each if you prefer. Stir in parmesan, and cook until all ingredients are hot, around 3 to 4 minutes.

Put the vegetable mixture in a 2.8 liter casserole dish. Top with mashed potatoes, spread to edge of the casserole dish. Dot the top of the potatoes with the remaining butter. Bake for 30 minutes, or until potatoes are lightly browned and crusty.