Steps 1-5: Washing, chopping, drizzling, sprinkling, roasting.
Vegetarian Shepherd’s Pie
butternut squash, zucchini, mushrooms, carrots, celery, onion, roasted garlic, red potatoes, bell pepper, flour, milk, vegetable stock, salt and pepper, oregano, basil, olive oil.
Peel and chop as you feel like it.
Roast butternut squash and garlic.
Sauté zucchini, mushrooms, carrots, celery, onions, garlic, bell pepper. Season. Stir. Check your email. Compliment your spouse (he vacuumed). Ask him to change the music from Pink Floyd to Simon and Garfunkel. He complains, but concedes.
When the mushrooms are deeply colored and the onions sweet, add oil or butter to pan. Sprinkle flour, incorporating it into the fat with your wooden spoon. Cook away the raw flour taste.
Slowly add milk and stock, bit by bit, until the flour absorbs and holds the liquid.
Continue to stir.
Eventually, you’ll have a gravy. Taste it. Season it.
Layer vegetables into a casserole dish. Drown the vegetables in the gravy.
Boil red potatoes.
Mash them. (add milk, butter, salt and pepper if you like. Or goat cheese. Or sour cream. or whatever you want.)
Spread potatoes over vegetables and gravy.
Cover with tin foil (aluminum foil?).
Bake at 300-something degrees until you feel inclined to take it out of the oven. You may begin to smell it. You may just be impatient. Or you may have casserole intuition. Whatever way you measure casserole-in-the-oven time, embrace it.