Vegetarian Shepherd's Pie
small potatoes (3/4 pound)
cloves garlic, minced
tablespoons margarine or butter
medium onion, chopped (1/2 cup)
medium carrot, sliced (1/2 cup)
tablespoon cooking oil
15 ounce can kidney beans, rinsed and drained
14 1/2 ounce can whole tomatoes, drained and cut up
10 ounce package frozen whole kernel corn or mixed vegetables
8 ounce can tomato sauce
teaspoon Worcestershire sauce
cup shredded cheddar cheese (4 ounces)
- 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 8x8x2-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 F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.
Nutrition Facts(Vegetarian Shepherd's Pie)
- Per serving:
- 456 kcal cal.,
- 19 g fat
- (8 g sat. fat,
- 31 mg chol.,
- 1130 mg sodium,
- 60 g carb.,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet