This is for 6 servings, or 8 if you have a side salad or soup.  It lasts in the frig for a couple of days (well wrapped), so just make it for yourself!

Vegetarian Shepherd’s Pie

Ingredients

3  lbs of mashed potatoes (homemade or purchased)

4 eggs

1 cup bread crumbs (flavored if you have them)

1 lb shredded cheese *(mix and match your cheese to your veggies)

1/2 lb chunk cheese *(see note)

1 medium onion, chopped

2 cloves garlic, chopped

1 lb mixed vegetables *(see note)

salt & pepper

dried herbs (basil, parsley, oregano, etc.)

*Note!

Certain vegetables match easily with certain cheeses, like broccoli with cheddar, spinach with Swiss, tomato with mozzarella. The secret is to use cheese that you like with veggies that you like. Soft cheeses don’t work (sorry, goat cheese will liquefy this). Manchengo is fantastic if you want a fancy meal, especially with poblano peppers and zucchini.  It is nice to use a yellow cheese either on top or inside, to add color.

Method

Preheat oven to 350.

Grease the bottom of a 9 x 13″ pan.

Coarsely chop the onion, garlic, and veggies, and mix together in a bowl with a little salt and pepper, and a few more pinches of herbs.  Add some red pepper flakes if you like a little heat. Put in a baking dish (not the greased pan) and cook in the oven for about 15 minutes, or until all the veggies are tender.

Mix the eggs, bread crumbs, a 1/4 lb of shredded cheese, a few shakes of salt and pepper, and a pinch of the dried herbs into the mashed potatoes until well blended.

Line the bottom and 1/2 way up the sides with the mashed potato mixture, using about 2/3 of it.  Sprinkle 1/4 cup of cheese on top of the mixture.

Drain the roasted vegetables, and spread on the mashed potato mixture.

Sprinkle the rest of the shredded cheese over the veggies.

Spread the rest of the mashed potato mixture over the veggies and press it down.

Cut up the chunky cheese of choice into thin strips and arrange on top of the mashed potatoes. If you have any more bread crumbs, sprinkle them on top of that.

Cook for 40-45 minutes. It is done when the top is browned. It is hard to tell when it is done on the inside, but as long as the eggs have cooked, it should be good to go.

Let stand for a while if you can before cutting, though that isn’t absolutely necessary. Enjoy! good with a nice salad, some wine, beer, alone, with someone, on a cold day, a quiet night, or when ever you need comfort food.

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lime & chili fish cake grilled on a bun with hoisin (Chinese BBQ) sauce

Roast Beast 6.50

old school straight up grilled Roast Beef with onion, greens, tomato

Grilled Turkey 6.00

same fixin’s as Roast Beast

Veggie Burger 6.00

served with pesto, lettuce, tomato, onion etc.

Savories

Global Nachos 6.50

Served with black beans, cheeses & salsa, jalapenos

Black Beans & Rice 5.25

are very nice, try them once you’ll want them twice, served with cheese & salsa & chips

Veggie Lasagna 5.50

classic Italian style with broccoli, carrots, spinach, mozzarella & ricotta

**Add cheese (or extra) 25c**

All Prices Include Tax!!

Wraps

Portobella Wrap 5.75

changes daily, so please check the specials. Always yummy though!

Eggplant Parmesan Wrap 6.00

grilled and breaded eggplant mixed with marinara and mozzarella. Staff Favorite!

Pesto Chicken Wrap 6.00

grilled chicken with purple onions, basil, mozzarella, lettuce & tomato Yippee!

thanks bunches!

For coming to

The Globe!