Rainbow Veggie Shepherd’s Pie Recipe | Dr. McDougall

Ingredients

• 1 Large carrot, diced
• 1 Red onion, diced
• 4 Cloves Garlic, minced
• 1 Tbsp Salt-free seasoning
• 2 Tsp Dried rosemary
• 2 Tsp Dried thyme
• 1/2 Tsp Black pepper
• 14 Ounce Can Cannellini beans with the liquid
• 1 Tbsp Rice vinegar
• 1 Cup Fresh or frozen corn
• 1 Cup Sliced zucchini, diced
• 1 Red bell pepper, diced
• 10 Medium Yukon gold potatoes
• 1/2 Cup Water
• 1/2 Cup Unsweetened, non-dairy milk
• 1-2 Sandwich tomatoes, sliced
• 2 Tbsp Nutritional yeast (optional)