Veggie Shepherd’s Pie
1 tablespoon vegetable oil
1 large onion, diced
1 large garlic clove, minced
1 tablespoon all-purpose flour
1 (14.5-ounce) can stewed tomatoes
1/2 teaspoon dried thyme
1 (15-ounce) can peas and carrots, drained**
2 cups prepared mashed potatoes
½ cup grated Sartori Asiago or Sarvecchio cheese
In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate. Add flour; cook 1 minute. Stir in the stewed tomatoes and thyme.
Bring the pan to a boil, then reduce the heat to low and cook at a simmer approximately 10 minutes, it should be well until thickened. Stir in peas and carrots.
Preheat oven to 450°F. Spoon mixture into greased deep-dish pie plate or baking dish. Top with prepared mashed potatoes and cheese. Bake 10 to 15 until browned.