Shepherd’s Pie is one of the most comforting dishes of them all.  My Mother’s version of layered ground beef in a rich tomato sauce studded with green beans, all topped with fluffy mashed potatoes and cheddar cheese was one of our favorite dinners growing up.  Traditionally made with ground lamb and mashed turnips in Ireland, I was pleasantly surprised to find this vegetarian version of the classic in a recent issue of Cooking Light magazine.  A great way to celebrate the wonders of winter vegetables, this version is filled with a variety of good-for-you ingredients: black eyed peas, turnips, turnip greens, and Yukon gold potatoes just to name a few.  To make the recipe a bit less time consuming, I swapped a can of black eyed peas for dried beans and feel free to use Swiss cheese instead of Gruyere.  Every layer works harmoniously together in this vegetarian ‘Gardener’s Pie;’ a creation that in my eyes holds its own against any traditional comfort pie.

 

 

(To view this  recipe click on the following link: http://www.myrecipes.com/recipe/gardeners-pie-50400000131119/)

Tagged: black eyed peas, carrots, celery root, Cooking Light magazine, cottage pie, Gruyere cheese, heavy cream, onion, potatoes, root vegetables, Shepherd's pie, swiss cheese, turnip greens, turnips, vegetarian, winter vegetables