Gluten Free Vegetarian Shepherd's Pie Casserole

Ingredient amounts are approximate:

9x13 greased or oiled baking dish
about 15 minutes in a 350F oven

topping:
2 cups mashed potatoes

• 3 medium potatoes
• 1/4 cup milk, yogurt, soymilk (about)
  
• 1 T butter (optional)
• 1/2 tsp salt

Cook potatoes until they're soft, mash and add rest of ingredients.

Filling: (feel free to mix & match ingredients - can use left over veggies)

• 1 tablespoon oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 celery stalk, chopped
• 2-4 garlic gloves, minced
• 1 lb broccoli florets and very thinly sliced stems (thaw first if using frozen)
• 4 medium carrots, diced

• 1/2 tsp basil
• 1/2 tsp oregano (optional)
• 1 bay leaf
• 1/2 tsp parsley
  

• 3/4 cup chopped tomatoes or 1/4 c tomato paste and up to 1/2 cup of water-just add enough water to thin paste, don't add too much or it may be to wet.

• 1 bag or bunch of spinach or other greens (if using frozen thaw before adding, add a pinch or so of brown sugar is using strong greens like mustard greens.)
• 1 tsp salt
• 1/4 tsp pepper
• brown sugar if needed
  

• paprika for sprinkling on top

Preheat oil then start sauteing in pan, first onions, then add one by one, celery, green pepper, garlic, carrots & broccoli. Add tomatoes and cook till carrots & broccoli are crunchy tender.

Add the seasonings, basil, oregano, bay leaf, parsley and stir.

Add greens, salt & pepper. Stir. Taste and adjust seasonings. If too harsh add a pinch of brown sugar.

Put filling in oiled 13x9 pan. Put mashed potatoes on top and sprinkle with paprika. Bake about 15 minutes until potatoes are hot and start to brown.

Can also use other vegetables in filling like green beans, peas, etc.