Vegetarian Shepherd’s Pie

Heat a pot of water to boiling. Clean, peel and largely dice the potatoes. Add the potato chunks to the boiling water.

Throw the onion and olive oil into a frying pan and heat until just golden. Add the sun-dried tomatoes, Worcestershire sauce, and kidney beans. Once the kidney beans have heated through, mash with a potato masher. Add the carrots, peas, and corn to the mashed beans and combine.

At this point, your potatoes should be done cooking. Check by poking them with a fork; if they’re soft, then drain them in a colander and put them back into the pot with the milk and butter. Pull out your potato masher again and mash away!

Spread the veggie mix in the bottom of a baking dish. Spread the mashed potatoes on top, sprinkle with the grated cheese, and broil until golden and crispy.