Potato casserole (shepherd's casserole) with vegetables

Shepherd's casserole is originally prepared from potatoes and minced meat. This recipe is a vegetarian version that replaces meat with vegetables and soy. By the way, you can use chunks of hard tofu instead of soy flakes or granules.

Ingredients

• Medium potatoes - 6 pcs.
• Salt
• Olive oil (extra virgin) - 2 tbsp. l.
• Onions, large, finely chopped - 1 pc.
• Large carrots, cut into 1 cm pieces - 3 pcs.
• Celery stalks, cut into 1 cm pieces - 2 pcs.
• Young turnips (turnips), cut in half - 1 bunch
• Chopped garlic - 6 cloves
• Ground pepper
• Parsley (separate the leaves from the stems) - 1/2 bunch
• Worcestershire sauce - 1 ½ tbsp. l.
• Butter - 5 tbsp. l.
• Soy flakes - ¾ cup
• Milk (or half cream with milk) - 2/3 cup
• Grated Parmesan cheese (optional)

Directions

1. Preheat the broiler. Pour potatoes with water, add salt and cook covered for 15 minutes.
2. Heat oil in a casserole dish over medium-high heat. Add onions, carrots, celery, turnips and garlic. Sprinkle with salt and pepper. Cook for 8 minutes to brown the vegetables. Pour in 1 ½ cups of "potato" water. Reduce heat and stir with a wooden spoon. Tie stalks of parsley without leaves with twine and add to vegetables. Cover and simmer vegetables until tender, about 8 minutes. Stir in Worcestershire sauce, 2 tbsp. l. butter, soy and heat for 5 minutes. Take out the stems and add the chopped parsley leaves. Cover the vegetables to keep them warm.
3. Drain the potatoes and mash with butter (3 tablespoons) and milk. Season with salt and pepper and place over cooked vegetables. Sprinkle with Parmesan cheese and bake under broiler until golden brown for 5 minutes.
4. Bon Appetit!