Vegetarian Shepherd's Pie

In a hurry to fix this hearty family favorite? Substitute packaged instant mashed potatoes (enough for 4 servings) for the 3 medium potatoes and stir the garlic mixture into the prepared instant potatoes.



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Servings: 4
Prep Time: 35 mins
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Ingredients
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    3   
    small potatoes (3/4 pound)
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    2   
    cloves garlic, minced
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    1/2  teaspoon 
    dried basil, crushed
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    2   tablespoons 
    margarine or butter
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    1/4  teaspoon 
    salt
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    2 - 4   tablespoons 
    milk
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    1   
    medium onion, chopped (1/2 cup)
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    1   
    medium carrot, sliced (1/2 cup)
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    1   tablespoon 
    cooking oil
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    1  15  ounce can 
    kidney beans, rinsed and drained
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    1  14 1/2 ounce can 
    whole tomatoes, drained and cut up
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    1  10  ounce package 
    frozen whole kernel corn or mixed vegetables
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    1  8  ounce can 
    tomato sauce
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    1   teaspoon 
    Worcestershire sauce
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    1/2  teaspoon 
    sugar
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    1   cup 
    shredded cheddar cheese (4 ounces)
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    Paprika (optional)

Directions
1.
Peel and quarter potatoes. Cook, covered, 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 dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
2.
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, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
3.
Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 456, Fat, total (g) 19, chol. (mg) 31, sat. fat (g) 8, carb. (g) 60, pro. (g) 20, sodium (mg) 1130, Percent Daily Values are based on a 2,000 calorie diet
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