Sunday, March 22, 2009

Savory Shepherd's Pie

This is a delicious and heartwarming casserole and is a real crowd-pleaser!

From Better Homes and Garden's Vegetarian Recipes (Cooking for Today).


3 small potatoes (3/4 lb)
2 cloves garlic, minced
1/2 tsp dried basil, crushed
2 tbs butter or margarine
1/4 tsp salt
2-4 tbs milk
1 medium onion, chopped (1/2 c)
1 medium carrot, sliced (1/2 c)
1 tbs cooking oil
1 15-oz. can kidney beans, rinsed and drained
1 14-oz. can whole tomatoes, drained and cup up
1 10-oz. pkg frozen corn or mixed vegetables
1 8-oz can tomato sauce
1 tsp Worcestershire sauce
1/2 tsp sugar
1 c shredded, grated cheddar cheese (4 oz)

Preheat oven to 375 degrees.

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

While the potatoes are boiling, make the 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 corn or vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.

When potatoes are finished cooking, drain them and then mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook the garlic and dried basil in butter or margarine for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.

Transfer the vegetable mixture into a greased 8 x 8 x 2 inch square baking pan. Drop mashed potatoes in several mounds over vegetable mixture. Sprinkle with cheddar cheese and paprika. Bake, uncovered, for 25-30 minutes or until heated through and cheese begins to brown. Makes 4 servings.

My Notes:

The photo above shows a doubled recipe.
I like to use canned Spanish tomatoes and sauce that have chili in them for a little extra flavor.

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