A delightful twist on the classic shepherd's pie, featuring a medley of vegetables and a creamy potato topping.
Steam the diced carrots, chopped broccoli, chopped cauliflower, trimmed green beans, fresh green peas, and sliced mushrooms until tender.
Ensure the vegetables are evenly cut for uniform cooking.
Boil the peeled potatoes in a pot of water until soft, then drain.
Add a pinch of salt to the boiling water for better flavor.
Mash the boiled potatoes with butter, plain yogurt, and grated parmesan cheese until smooth.
Use a potato ricer for an extra smooth texture.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
In a large saucepan, melt butter, stir in flour, and cook for 1 minute. Gradually whisk in milk and vegetable broth, cooking until thickened.
Whisk continuously to avoid lumps in the sauce.
Combine the steamed vegetables with the sauce, and season with fresh sage, salt, and ground pepper.
Taste and adjust seasoning as needed.
Spread the vegetable mixture evenly in a baking dish.
Press down gently to create an even layer.
Spread the mashed potato mixture over the vegetables, smoothing the top.
Use a fork to create ridges on the surface for a crispy texture.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown.
Let the pie rest for 5 minutes before serving to set.
Serve warm, optionally garnished with additional grated parmesan cheese.
Pair with a fresh salad for a complete meal.
