Shepherd's Pie with Vegetables
1 carrot, diced
1/2 cup broccoli, chopped small
1/2 cup cauliflower, chopped
1/2 cup green beans
1/2 cup green peas
1/2 cup mushrooms, sliced
2 tbs margarine + 2 tbs
1/4 cup flour
1 cup vegetable broth
2/3 cup milk or soy milk
2 tbs chopped fresh sage
salt and pepper to taste
4 potatoes, chopped
1/4 cup soy or regular yogurt

1/2 cup freshly grated Parmesan cheese (optional)
Pre-heat the oven to 375 degrees.
Combine all the vegetables and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tbs of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside.
Boil the potatoes until soft. Drain and mash with 2 tbs margarine, yogurt and cheese.
Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired. Bake for 30 to 40 minutes or until lightly golden. This is a favorite recipe an works with whatever veggies that you have leftover;-D