Clay Pot Vegetarian Shepherd's Pie in a Jiffy

I love Shepherd's Pie and I love how easy this recipe is with VitaClay! And if you do Meatless Mondays, here's a great recipe to add to your repertoire!

Let us know what you think!

Ingredients for Vegetarian Shepherd's Pie

Mashed Potatoes

• 2 lb small potatoes (gold or red Yukon work well, cut into 1 inch cubes
• 1/ 2 cup milk
• 2 Treal butter (preferably grass-fed)
• sea salt and pepper to taste

Shepherd's Pie Filing

• 1 large onion, chopped
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 large carrots, sliced
• ½ c green beans, in 1-inch pieces
• 2 c baby spinach
• 1 c asparagus, sliced in1"pieces
• 1 corn off the cob (fresh or frozen)
• 1 lb kidney beans, soaked, cook and drained
• 1 ½ cups broth
• 1 T soy sauce
• 1 ½ t thyme
• 2 t fresh rosemary, minced (or 1 tsp. dried)
• 1/4 t sage
• 1 T cornstarch...add more as needed (arrowroot powder can be substituted)
• 2 T water (or veg. broth)
• extra rosemary or thyme for garnish
• sea salt & pepper to taste

Directionsfor Vegetarian Shepherd'sPie

1. Add potatoes to the clay pot with about ½ cup broth
2. Cook on "stew" setting for 30 minutes, until potatoes are soft
3. Mash in butter and milk, adding salt and pepper to taste
4. (Mashed potatoes can be made ahead and set aside or made in another pot while the filling cooks in the VitaClay pot)
5. Rinse the clay pot and add all of the filling ingredients, except spinach and corn starch
6. Cook on "fast" setting for 30-45 minutes
7. In a small bowl, mix the cornstarch with water until smooth, and stir into the clay pot
8. Allow resting on "warm" setting for about 15 minutes, until thickened
9. Spoon the potatoes evenly over the top of the filling, sprinkling with chopped rosemary