Shepard's Pie

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.
2 cups mashed potatoes
1 onion-chopped
3 cloves garlic-chopped
1 bay leaf
¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
1 tsp salt
Any or all the following:
green beans
corn kernels
summer squash
Preheat oven to 350.
Prep and chop all veggies.
Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
Add tomatoes, cover and simmer for 15 minutes.
Pour veggies in a 9×13 baking dish.
Spread potatoes over the top and sprinkle paprika over the top.
Bake for 25 minutes or until the potatoes are piping hot.



Butternut Squash Gratin


2 leeks, chopped
3-5 TBS olive oil
5 cloves garlic, chopped
1 tsp dried thyme
1/2 tsp dried sage
1 can chopped tomatoes
1 butternut squash
1/4 lb Gruyere cheese, grated

1. Prepare squash by cutting in half lengthwise, scooping out seeds, and cutting into thick half-circles. Heat some of the olive oil in a frying pan and fry the squash in batches until brown on both sides.
2. Sauté the leeks, garlic, and herbs until leeks are soft. Add the tomatoes and simmer for 30 minutes. Add salt and pepper to taste.
3. Spread a thin layer of the tomato sauce over the bottom of a pyrex baking dish, then a layer of squash, then a dusting of the grated Gruyere. Repeat these layers until all the squash is used.
4. Bake at 350 until the sauce bubble up through the squash and the cheese on top is browned.