Vegetable Shepherd's Pie
Description
This vegetable shepherd's pie is made with kidney beans, tomatoes, and mixed veggies topped with herby mashed potatoes and a sprinkling of cheese.
Ingredients
•
8 large potatoes, peeled and quartered
•
2 carrots, sliced
•
1 (16 ounce) package frozen mixed vegetables, thawed
•
3 tablespoons butter
•
1/2 teaspoon garlic powder
•
1/2 teaspoon dried basil
•
1/2 teaspoon dried parsley
•
1/4 teaspoon salt
•
1/4 teaspoon ground black pepper
•
6 tablespoons milk
•
1 teaspoon vegetable oil
•
1 onion, chopped
•
1 (19 ounce) can kidney beans, drained
•
1 (14 1/2 ounce) can diced tomatoes, drained
•
1 (8 ounce) can tomato sauce
•
1 teaspoon soy sauce
•
1/2 teaspoon white sugar
•
1 cup shredded Cheddar cheese
•
1/2 teaspoon paprika
Directions
1
Preheat the oven to 375 degrees F (175 degrees C).
2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
3
While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
4
Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
5
Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
6
Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
7
Bake uncovered in the preheated oven for 30 minutes.