Savory Shepherd's Pie, Revised

Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Ingredients

5	each	potatoes	peel, boil
3	cloves	garlic	minced
1/2	teaspoon	basil	crushed
2	tablespoons	butter
1/4	teaspoon	salt
1	x	milk	for mashed potatoes
1	medium	onion	chopped
2	medium	carrot	sliced
15	ounces	kidney beans	drained and rinsed
14 1/2	ounces	tomatoes, canned	whole, cut up
10	ounces	corn
8	ounces	tomato sauce
1	teaspoon	worcestershire sauce
1/2	teaspoon	sugar
1	cup	cheddar cheese	shredded

Directions

In a small saucepan cook garlic and dried basil in butter 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 and their juice, corn, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.

Transfer vegetable mixture to an 8x8x2 inch square baking pan.

Spread mashed potatoes over top. Sprinkle with cheddar cheese.

Bake, uncovered, in a 375F oven 10 minutes or until heated through and cheese begins to brown.

This is really very good.

I'd like to cut back on the beans and maybe add TVP with it or even (gasp) tofu.

I changed the recipe a bit, especially where the tomatoes were concerned.

I was supposed to drain them but didn't.

del.icio.us

Member Review

Brownie Bottom Cheesecake

I doubled this recipe and made it into more of a brownie-style recipe than a cheesecake, and it got rave reviews! I make a traditional fudge sauce to go over it (composed of marshmellows, evaporated milk, sugar, and milk chocolate chips). It's a rather plan looking dessert, so you may want to add some type of garnish, but the taste is so rich and luxurious that you don't want to pass this one up!

Reviewed by Janiac02

Recent Reviews