Hearty Vegetarian Shepherd's Pie Recipe

Preheat oven to 400F (200C). Place potatoes and rutabagas in a large saucepan and cover with 4 cups (1 L) water; add 1 tsp (5 mL) of the salt and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Reserve 1/2 cup (125 mL) of the cooking water. Drain.

Whip the potatoes and rutabagas with an electric mixer. Add 2 tbsp (30 mL) butter and half of the reserved cooking water and whip until fluffy. Set aside.

Heat oil in a medium-sized skillet set over medium heat. Add 2 tbsp (30 mL) of olive oil. Stir in onions and garlic. Sauté for 5 minutes. Add carrots and sauté for another 2 minutes. Add wine; cover. Cook for 4 minutes, then remove pan from heat and transfer cooked veggies to a large bowl. Reserve.

Add remaining 1 tbsp (15 mL) of oil to skillet. Set over medium heat. Add peppers, celery and mushrooms and sauté for 3 minutes. Stir in tomatoes, peas and spinach. Cover and cook for 5 minutes. Add veggies to onion mixture. Gently stir vegetables. Add remaining 1/2 tsp (2 mL) salt, paprika, pepper, basil, thyme, and hot sauce.

Spoon chunky vegetable mixture into an 8-cup (2-L) casserole. Top veggies with whipped potato mixture. (Can be made ahead to this point, covered and refrigerated for up to 1 day. Bring to room temperature for 30 minutes before heating.)

Cover and bake for 10 minutes. Remove cover and bake for 15 minutes longer or until potatoes are light brown and centre is hot.

Makes 6 servings.