Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes. But if you want a killer combo of heat, tang and sweet, try my version. It's not your mother's Shepherd's Pie, Darling. Promise.

For the mashed potato crust:

3 large Russet potatoes, peeled, cut up

Vegetable broth, non-dairy milk, milk or cream, as needed

Vegan buttery spread such as Smart Balance with Flax Oil, or olive oil, to taste

Sea salt and fresh ground pepper, to taste

Chopped fresh chives, to taste

 

For the pie::

1-2 tablespoons extra virgin olive oil

1 teaspoon cumin or curry spice

4-5 cloves garlic, minced

1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size

3 medium-large carrots, peeled and sliced into coins

1 zucchini squash, sliced and cut into quarter moons

1 yellow summer squash, sliced, cut into quarter moons

1 heaping cup shredded cabbage or slaw mix

1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice

1 cup vegetable broth

1 tablespoon vegan Worcestshire sauce or balsamic vinegar

1-2 tablespoons low sugar apricot jam, to taste- to balance the heat

1 tablespoon rubbed sage

Hot red pepper chile flakes, to taste (or use hot pepper sauce)

Sea salt and fresh ground pepper, to taste

1 14-oz. can butter beans, drained and set aside

Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.