My old man love sheperd’s pie. Every year for our anniversary I put on some hot lingerie and cook this up. We enjoy a romantic meal under a bug zapper at our picnic table.

For the mashed potatoes:
3 Idaho potatoes, peeled and halved
3 cloves garlic, peeled
1/2 cup skim milk
Salt to taste
Freshly ground black pepper

For the vegetables:
2 tablespoons olive oil
1 medium onion, chopped
1/2 pound mushrooms, sliced
2 tablespoons flour
3 cups low-sodium vegetable broth
1 cup frozen peas
1 cup frozen corn
1 cup frozen cut carrots
1 cup frozen green beans

For the potatoes: Place the potatoes and garlic in a saucepan, cover them
with water and add a pinch of salt. Bring to a boil and simmer until the
potatoes are tender, about 20 minutes. Drain and mash the potatoes and
garlic. Stir in the milk and season to taste with salt and pepper.

For the vegetables: In a large soup pot, heat the olive oil over medium
heat. Add the onion and mushrooms and cook until the vegetables are soft.
Stir in the flour and cook for 2 minutes more. Slowly whisk in the
vegetable broth. Bring the mixture to a boil, add the frozen vegetables
and simmer for 3 minutes. Season the vegetable mixture with salt and
pepper. Pour the vegetables into a casserole dish. Spread the mashed
potatoes over the vegetable mixture. Place the dish on a cookie sheet and
bake for 30 minutes or until the potatoes are lightly browned. Serve hot.