Vegetable Shepherd's Pie

Mashed potatoes are spruced up with herbs. Kidney beans get tomatoes, soy sauce and a yummy carrot/veggie mixture. Then they 're layered in a pan - beans first, potatoes second. A sprinkling of cheese and this wonderful pie is popped into the oven.

• Calories: 686 Calories

Ingredients

• ¼ teaspoon salt
• 3 tablespoons butter
• 1 teaspoon vegetable oil
• 6 tablespoons milk
• 1 onion, chopped
• 1 cup shredded Cheddar cheese
• ½ teaspoon garlic powder
• 1 (8 ounce) can tomato sauce
• ¼ teaspoon ground black pepper
• ½ teaspoon white sugar
• ½ teaspoon paprika
• ½ teaspoon dried basil
• 2 carrots, sliced
• ½ teaspoon dried parsley
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 teaspoon soy sauce
• 8 large potatoes, peeled and quartered
• 1 (19 ounce) can kidney beans, drained

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (175 degrees C).

Step 2

Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.

Step 3

While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.

Step 4

In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside

Step 5

In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.

Step 6

Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.