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Meatless Monday recipe of the week: Vegetarian Shepherds Pie

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OK, this one’s a lot more work than usual, but once you’re done, you’ll have a hearty dish your kids will love. No kids? This one will give you leftovers for the work week.

Vegetarian Shepherds Pie

3 small potatoes (3/4 pound)

2 cloves minced garlic

1/2 teaspoon dried basil

1 1/2 tablespoons unsalted butter

2-4 tablespoons skim milk

1/2 cup chopped onion (1 medium)

1 tablespoon olive oil

1 15-ounce can kidney beans, rinsed and drained

1 14.5-ounce can diced tomatoes, drained

1 16-ounce package frozen broccoli and cauliflower mixture

1 10-ounce package frozen mixed vegetables (corn, carrots, lima beans, green beans)

1 8-ounce can tomato sauce

1/2 cup shredded low fat cheddar cheese Preheat oven to 375 degrees.

Peel and quarter potatoes. Cook in boiling water until tender, about 20 minutes. Drain. Mash with a potato masher or beat with an electric mixer on low speed.

Melt butter in saucepan, add basil and garlic and cook for 15 seconds. Add to mashed potatoes. Beat in enough milk to make potatoes light and fluffy.

Heat olive oil in a medium saucepan. Add onion and cook until tender. Stir in kidney beans, tomatoes, frozen vegetables, and tomato sauce. Heat until bubbling.

Put vegetable mixture in a baking pan. Drop mashed potatoes in small mounds over the vegetable mixture. Sprinkle with grated cheddar cheese.

Bake uncovered until heated through and cheese begins to brown, about 25-30 minutes. Serves 4.

— Recipe from www.fruitsandveggiesmorematters.org.

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