Gardener's Shepherd's Pie
5 medium size baking potatoes, peeled and cubed
2 tsp olive oil
1 small onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 fennel, quartered and sliced thin
1 cup fresh green beans, cut in thirds
2 zucchini, diced in cubes
3 cups Swiss chard, chopped
two sprigs fresh thyme, chopped
1 can cannellini beans, rinsed and drained
2 cups low sodium quality vegetable stock
2 Tb low fat quality sour cream
1/2 cup sharp quality cheese
1 Tb flour
salt and pepper
crushed red pepper flakes
Preheat oven to 400
Place potatoes in large pot with cold water. Boil until fork tender. Drain and set aside.
Meanwhile: In large deep pan heat olive oil and add onion. Cook for 5 minutes, stirring often. Add garlic, carrots, fennel, green beans and zucchini. Saute for 10 minutes, stirring occasionally. Pour in 1/2 cup broth and cook another 5 minutes. Add chard and thyme; saute 5 minutes. Add cannellini beans and remaining 1 1/2 cups broth; season with salt, pepper and a dash of red pepper flakes. Mix flour with 1 Tb water and pour in pan over veggies. Stir until thickened. Set aside.
Add milk, cheese and sour cream to potatoes. Season with salt and pepper and smash with potato masher.
Put veggies in deep pie dish and top with mashed potatoes. Bake for 20 minutes or until top is browned. Sprinkle with fresh chives.