Vegetarians shouldn't be limited to eating just the side dishes again this year. This vegetarian Shepherd's pie is great for the whole party. First peel and cut four medium potatoes. Cut them into a large dice. Cook the potatoes in boiling water for 15 minutes or until tender and drain. Next, finely chop one onion, crush one clove of garlic, chop one stick of celery, half and slice one leek. Soak the leek in water to clean off any dirt. Dice one carrot and harvest one cup of cauliflower florets.

Next, heat Bertolli extra virgin olive oil in a pan. Add the garlic, the celery, carrot, leeks, the onion and cauliflower florets. Saut all these vegetables gently for ten minutes. If the pan dries out too much add a little water from the boiling potatoes rather than more oil. Next, one teaspoon of Italian seasoning. Add a can of beans that is drained. Mash until smooth. Pour a half a cup of milk over the potatoes. Stir in a quarter of a cup of grated cheese of your choice. Season to taste. Spoon the beans and vegetable mixture into an ovenproof dish. Top with the cheesy potato mash. Sprinkle another quarter cup of cheese over the top. Bake at 350 for 20 minutes until the topping is golden brown. This shepherd's pie is a delicious veggie variation.

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