Vegetarian Shepherd’s Pie
6 servings
Equipment
- nonstick skillet 10-inch
Ingredients
- 2 cans 15 oz each dark red kidney beans, drained, rinsed
- 1 jar 16 oz chunky-style salsa (2 cups)
- 1 cup frozen whole kernel corn
- 1 medium carrot chopped (1⁄2 cup)
- 1¼ cups water
- ¼ cup milk
- 2 tablespoons butter or margarine
- ¼ teaspoon salt
- 1¼ cups plain mashed potato mix dry
- 2 tablespoons grated Parmesan cheese
- Chopped fresh chives or parsley if desired
Instructions
- In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling.
- Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
- In 2-quart saucepan, heat water, milk, butter and salt to boiling.
- Remove from heat.
- Stir in mashed potato mix just until moistened.
- Let stand about 30 seconds or until liquid is absorbed.
- Whip mashed potatoes with fork until fluffy.
- Spoon mashed potatoes onto bean mixture around edge of skillet.
- Cover; simmer 5 minutes.
- Sprinkle with cheese and chives before serving.
Notes / Tips / Wine Advice:
Leftover mashed potatoes, instant mashed potatoes or refrigerated, prepared mashed potatoes are all quick options for topping this hearty vegetable and bean pie.
Nutritional Information
Calories: 340 kcal