Vegetarian Shepherds Pie!

I found some beautiful multi-colored carrots at the farmers market a couple of days ago, and decided this recipe would be the perfect way to enjoy them! Feel free to use the orange carrots too, as they are equally flavorful. I served the shepherds pie with a side of roasted fennel sprinkled with parmesan...this recipe will be featured in my next blog post- so stay tuned!

Ingredients
1 bunch of carrots, gently peeled, and chopped into large bite size pieces
1 medium onion, quartered and the petals pulled apart
1 cup of fresh or frozen peas
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons fresh lemon juice (1 for the veggies and one for mashed pots)
2 cups of homemade or instant mashed potatoes
1 cup of parmesan cheese
2 tablespoons of butter
1 teaspoon everyday seasoning
salt & pepper to taste


Directions
1. Preheat oven to 425 degrees.
2. Place all ingredients in a baking dish, and toss with olive oil, salt & pepper, everyday seasoning, and 1 tablespoon of lemon juice.
3. Roast this mixture in the oven for 15 minutes.
4. While the vegetable are roasting, prepare your mashed potatoes, stirring in 1 tablespoon of lemon juice.
5. After 15 minutes, remove the roasted veggies from oven and stir. Then evenly spread your mashed potatoes over them.
7. Cut your 2 tablespoons of butter into little pieces and sprinkle over the potatoes.
8. Sprinkle the top of your mashed potatoes with the entire cup of parmesan cheese.
9. Place in the oven and broil for a few minutes, until the mashed potatoes are lightly browned.
10. If you'd like a garnish, fresh parsley is a wonderful addition! Enjoy!