Vegetarian Shepherd's Pie
Time needed
10 min
preparation
+
45 min
cooking
Ingredients
- 2 16-oz. cans kidney beans, drained, rinsed
- 1 16-oz. jar chunky-style salsa
- 1 C. frozen whole kernel corn (from 1-lb. bag)
- 1 med. carrot, chopped (1/2 C.)
- 1 1/4 C. water
- 1/4 C. milk
- 2 Tbs. butter or margarine
- 1/4 tsp. salt
- 1 1/4 C. plain mashed potato mix (dry)
- 2 Tbs. grated Parmesan cheese
- chopped fresh chives or parsley, if desired
Directions
In 10-inch 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 if desired before serving.
