Vegetable Shepherd's Pie

Directions

1. 1
   Preheat the broiler.
2. 2
   Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
3. 3
   Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat.
4. 4
   Add the onion, carrots, celery, turnips and garlic.
5. 5
   Season with salt and pepper and cook until the vegetables brown, 8 minutes.
6. 6
   Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish.
7. 7
   Lower the heat and scrape up any browned bits with a wooden spoon.
8. 8
   Tie the parsley stems with twine and add to the casserole.
9. 9
   Cover and simmer until the vegetables are tender, 8 minutes.
10. 10
    Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes.
11. 11
    Remove the parsley stems and stir in the chopped parsley.
12. 12
    Keep warm.
13. 13
    Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole.
14. 14
    Sprinkle with parmesan, if desired.
15. 15
    Broil until golden brown, 5 minutes.
16. 16
    Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg;
17. 17
    Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
18. 18
    Photograph by Antonis Achilleos