Savory shepherd's pie
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Savory shepherd's pie
  Savory    Pie    Vegetarian  
Last updated 6/12/2012 12:52:56 AM. Recipe ID 14691. Report a problem with this recipe.
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      Title: Savory shepherd's pie
 Categories: Vegetarian, Pies
      Yield: 4 Servings
 
      3    Small potatoes (3/4 pound)
      2    Cloves of garlic, minced
    1/2 ts Dried basil, crushed
      2 tb Butter or margarine
    1/4 ts Salt
      2 tb (2-4 tb) milk
      1    Medium onion, chopped
           (1/2 cup)
      1    Medium carrot, sliced
           (1/2 cup)
      1 tb Cooking oil
     15 oz Canned red kidney beans,
           Rinsed and drained
 14 1/2 oz Canned whole tomatoes,
           Drained and cut up
     10 oz Package frozen whole kernel
           Corn or mixed vegetables
      8 oz Can, tomato sauce
      1 ts Worcestershire sauce
    1/2 ts Sugar
      1 c  Shredded cheddar cheese
           (4 oz)
           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 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. 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.
 




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Recipe ID 14691 (Apr 03, 2005)

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