Savory Shepherd's Pie, Revised

30 minutes Prep: 10 minutes Cook: 20 minutes

447 calories per serving view nutrition facts

suggest servings

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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.

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Nutrition Facts

Serving Size 619g

Amount per Serving

Calories 447 15% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 760mg	32%
Total Carbohydrate 86.0g	29%
Dietary Fiber 8.0g	34%
Sugars 14.0g
Protein 14.0g	28%

Vitamin A	115%		Vitamin C	74%
Calcium	13%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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