Now I’ve never been the staunchest meat-eater so believe me when I say: “I am relieved to have something that didn’t require meat.” Here in the wilds o’ Canada, they love their meat: variations on pig products, game and heck, even horse. Thus I have married a meat-eater.

Matt was out of town last night and I leapt on the chance to make something vegetarian for myself. I’m not saying the spouse doesn’t eat non-meat main dishes; he just doesn’t prefer them. I, on the other hand, do. So: vegetarian shepherd’s pie it is!

I wanted to use broccoli cheese soup for the binder here but I couldn’t find it so I subbed plain ole’ cream of broccoli instead. To make up for the lack of cheese, I shredded about two cups worth of jalapeno mozzarella to supplement. You put one cup with veggie mixture; the other cup for topping. Also, if you have time, make your own mashed potatoes; the difference is worth it.

Vegetarian Shepherd’s Pie

3 cups thawed, drained mixed vegetables

1 can broccoli cheese soup

1 (4 oz.) can water chestnuts, drained

3 cups mashed potatoes

1/2 to 1 cup shredded cheese of your choice

Preheat oven to 350 degrees. In a large bowl, combine veggies, soup, water chestnuts; mix well. Spoon into a 1 1/2-quart baking dish. Spread mashed potatoes over top. Bake, covered, 20 minutes; sprinkle with cheese. Bake 5 to 8 minutes or until mixture is hot and cheese is melted.