Vegetarian Shepherd's Pie

Recipe Ingredients

3		Potatoes - (abt 3/4 lb) (small)
2		Garlic - minced
1/2 teaspoon	2.5ml	Dried basil - crushed
2 tablespoons	30ml	Margarine or butter
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Milk - (to 4)
1 tablespoon	15ml	Onion - chopped (1/2 cup) (medium)
1 tablespoon	15ml	Carrot - sliced (1/2 cup) (medium)
1 tablespoon	15ml	Cooking oil
1		Kidney beans - (15 oz) - rinsed, drained
1		Whole tomatoes - (14 1/2 oz) - drained, cut up
1		Frozen whole kernel corn - (10 oz)
		= (or mixed vegetables)
1		Tomato sauce - (8 oz)
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Sugar
1 cup	146g / 5.1oz	Shredded cheddar cheese - (4 oz)
		Paprika - (optional)

Recipe Instructions

Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.

For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.

Transfer vegetable mixture to an 8- by 8- by 2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until heated through and cheese begins to brown.

This recipe yields 4 servings.

Per Serving: Calories 456, Total Fat 19g, Saturated Fat 8g, Cholesterol 31mg, Sodium 1130mg, Carbohydrate 60g, Protein 20g.

Source:
Better Homes and Gardens at http:/www.BHG.com

Rating

Average rating:

7 (1 votes)

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