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Savory Shepherd's Pie

Source of Recipe

Macklinda


List of Ingredients

Savory Shepherd's Pie

3 small potatoes, about 12 oz.
2 cloves of garlic, minced
1/2 tsp dried basil, crushed
2 tbsp butter or maragine
1/4 tsp salt
2 to 4 tbsp milk
1 medium onion, chopped
1 medium carrot, sliced
1 tbsp cooking oil
1 15-oz. can kidney, rinced & drained
1 14-oz. can tomatoes, drained & cut up
1 10-oz. pkg frozen mixed veggies or whole kernel corn
1 8 oz. can tomato sauce
1 tsp worcestershire sauce
1/2 tsp sugar
1 cup shredded cheddar cheese
Paprika , opt.




Recipe

Peel and quarter potatoes. In a covered large saucepan cook potatoes in a small amount of boiling, lightly salted water for 20 to 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 basil in maragine or butter for 15 seconds. Add to mashed potatos along with the salt. Gradually beat in enough of the 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. Stir in beans, tomatoes, frozen vegetables, tomato sauce, worcestershire sauce, and sugar. Heat until mixture is bubbly.

Transfer filling to an ungreased 8x8x2-inch baking pan. Drop mashed potatoes in 4 mounds over filling. Sprinkle with cheddar cheese and paprika. Bake at 375F oven for 25 to 30 minutes or until heated through and cheese starts to brown.

Makes 4 servings.