Vegetarian Shepherd’s Pie

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

While the potatoes boil, use a large cast iron skillet and saute onions, carrots, celery and garlic in 2 tablespoons of butter over medium heat until they are soft. Stir in the basil, tomatoes, tomato paste, red pepper flakes, veggie crumbles, broth and Worcestershire sauce. Simmer for 10 minutes on medium low, stirring occasionally and add salt and pepper to taste. When potatoes are tender, drain and mash them with 4 tablespoons of butter, cream cheese, milk and salt to taste.

Spread the green beans in an even layer on top of the vegetable/crumble mix. Next spread the mashed potatoes on top. Dot with little pats of remaining butter and sprinkle with Parmesan cheese. Bake for 15 minutes then broil for a few minutes longer until nice and deliciously golden brown!

(Don’t have a cast iron skillet? Just transfer mixture to a baking dish before adding green beans and potatoes and bake as directed.)