Shepherd's Pie

Source: Clean Eating (bottom 2 layers modified by Aimee)

Makes about 10 servings

1 pound sweet potatoes, peeled & chopped
1/2 pound red potatoes, chopped
oil for frying
1/2 cup chopped onion
1/4 cup chopped celery
12 oz. frozen soy crumbles
1/2 tsp thyme
1/2 tsp sage
4-5 cups chopped veggies (I used frozen mixed veggies in the picture above)
1 cup cottage cheese
1 egg, lightly beaten
salt & pepper to taste

1. Preheat oven to 375. Place sweet potatoes & red potatoes in large pot of boiling water; cook until tender, about 20 minutes. Drain & return to pot.
2. Meanwhile, saute onion & celery in oil until fragrant. Add soy crumbles, thyme, & sage; saute, stirring often, until heated through. Remove from heat and spread into oiled 13 x 9 baking dish.
3. Steam veggies until unthawed or crisp-tender; layer on top of soy crumble mixture.
4. Add cottage cheese & egg to potatoes in pot. Stir and use a potato masher to mash until smooth. Season with salt & pepper. Spoon mixture on top of veggies in baking dish; smooth withg back of spoon. Bake 40 minutes, until lightly browned.