Vegetarian Shepherd's Pie

4 medium potatoes

1/2 cup milk

1/4 cup grated cheese of your choice

1 onion, chopped

1 clove garlic, minced

1 stick celery, chopped

1 leek, chopped

1 carrot, chopped

1 cup cauliflower florets

1 teaspoon Italian seasoning

1 can beans, drained and rinsed

Preheat the oven to 350 degrees F.

Peel and cut potatoes. Cook in boiling water for 15 minutes or until tender and drain.

Pour milk over the potatoes and mash until smooth.

Stir in the grated cheese of your choice and season to taste.

Heat Bertolli Extra Virgin Olive Oil in a pan and add the onion, garlic, celery, leeks, carrots and cauliflower florets.

Saute all these veggies gently for 10 minutes if the pan dries out too much, add a little water from the boiling potatoes rather than more oil.

Next add a can of beans that you've drained and rinsed andd add Italian seasoning.

Spoon the beans and vegetable mixture into an ovenproof dish top with the cheesy potato mash.

Sprinkle over with the top with another quarter cup of cheese.

350 degrees F for 20 minutes until the topping is golden brown.

Recipe and video provided courtesy of HolidayKitchen.tv .