Recipe: Vegetarian Shepherds Pie

Vegetarian Shepherds 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 www.recipe.com orginally a Better Homes and Garden recipe.
Ingredients

• 3 

  small potatoes (3/4 pound)

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  .
• 2 

  cloves garlic, minced
• 1/2  teaspoon

  dried basil, crushed
• 2  tablespoons

  margarine or butter

  .

  .
• 1/4  teaspoon

  salt
• 2 to 4  tablespoons

  milk

  ..

  .
• 1 

  medium onion, chopped (1/2 cup)

  ..

  .
• 1 

  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

  sugar
• 1  cup

  shredded cheddar cheese (4 ounces)
• Paprika (optional)

  1.

  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.

  2.

  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.

  3.

  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.