Savory shepherd's pie

Yield: 4 servings

Measure Ingredient
3 \N Small potatoes (3/4 pound)
2 \N Cloves of garlic, minced
½ teaspoon Dried basil, crushed
2 tablespoons Butter or margarine
¼ teaspoon Salt
2 tablespoons (2-4 tb) milk
1 \N Medium onion, chopped
\N \N (1/2 cup)
1 \N Medium carrot, sliced
\N \N (1/2 cup)
1 tablespoon Cooking oil
15 ounces Canned red kidney beans,
\N \N Rinsed and drained
14½ ounce Canned whole tomatoes,
\N \N Drained and cut up
10 ounces Package frozen whole kernel
\N \N Corn or mixed begetables
8 ounces Can, tomato sauce
1 teaspoon Worcestershire sauce
½ teaspoon Sugar
1 cup Shredded cheddar cheese
\N \N (4 oz)
\N \N Paprika (optional)

Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20-25 minutes or until tender.

Drain. Mash with a potatoe 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" square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375F oven for 25-30 minutes or until heated through and cheese begins to brown.

Nutritional Information (per serving): 456 calories, 20gm protein, 60gm carbohydrate, 19gm fat (8gm saturated), 31mg cholesterol, 1,130mg

sodium, 1,091mg potassium

Source: Vegetarian Recipes by Better Homes and Gardens (1993)

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