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Savory shepherd's pie, revised
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| Artist: |
_ |
| Categories: |
Meats, Tarts & Pies, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 5
| | Potatoes, peel, boil | | 3
| cl | Garlic, minced | | 1/2
| tsp | Dried basil, crushed | | 2
| tbsp | Butter | | 1/4
| tsp | Salt | | | Milk for mashed potatoes | | 1
| med | Onion, chpd | | 2
| med | Carrot, sliced | | 15
| oz | Cn red kidney beans | | | -rinsed, drained | | 14 1/4
| oz | Cn whole tomatoes, cut up | | 10
| oz | Corn | | 8
| oz | Cn tomato sauce | | 1
| tsp | Worcestershire sauce | | 1/2
| tsp | Sugar | | 1
| cup | Cheddar cheese, shredded |
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Procedures:
| 1 | In a small saucepan cook garlic and dried basil in butter 15 secs. | | 2 | Add to mashed potatoes along with salt. | | 3 | Gradually beat in enough milk to make light and fluffy. | | 4 | Set aside. | | 5 | For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. | | 6 | Stir in kidney beans, tomatoes and their juice, corn, tomato sauce, worcestershire sauce, and sugar. | | 7 | Heat until bubbly. | | 8 | Transfer vegetable mixture to an 8x8x2" square baking pan. | | 9 | Spread mashed potatoes over top. | | 10 | Sprinkle with cheddar cheese. | | 11 | Bake, uncovered, in a 375f oven 10 minutes or until heated through and cheese begins to brown. | | 12 | this is really very good. | | 13 | I"d like to cut back on the beans and maybe add tvp with it or even (gasp) tofu. | | 14 | I changed the recipe a bit, especially where the tomatoes were concerned. | | 15 | I was supposed to drain them but didn"t. |
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