Sunday, May 13, 2012

Recipe: Vegetarian Shepherds Pie

Vegetarian Shepherds Pie
Vegetarian Shepherd's Pie
In a hurry to fix this hearty family favorite? Substitute packaged instant mashed potatoes (enough for 4 servings) for the 3 medium potatoes and stir the garlic mixture into the prepared instant potatoes.
Credit: Photograph and recipe from orginally a Better Homes and Garden recipe.

  • 3 
    small potatoes (3/4 pound)
  • cloves garlic, minced
  • 1/2  teaspoon
    dried basil, crushed
  • 2  tablespoons
    margarine or butter
  • 1/4  teaspoon
  • 2 to 4  tablespoons
  • medium onion, chopped (1/2 cup)
  • medium carrot, sliced (1/2 cup)
  • 1  tablespoon
    cooking oil
  • 1  15-ounce
    can kidney beans, rinsed and drained
  • 1  14-1/2-ounce
    can whole tomatoes, drained and cut up
  • 1  10-ounce
    package frozen whole kernel corn or mixed vegetables
  • 1  8-ounce
    can tomato sauce
  • 1  teaspoon
    Worcestershire sauce
  • 1/2  teaspoon
  • 1  cup
    shredded cheddar cheese (4 ounces)
  • Paprika (optional)
    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.

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