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Vegetable Shepherd's Pie

SUBMITTED BY: Sparkles PHOTO BY: jL

"A delicious and savory meatless meal that sticks to your ribs!"

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 8 large potatoes, peeled and quartered
  • 2 carrots, sliced
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons milk
  • 1 onion, chopped
  • 1 teaspoon vegetable oil
  • 1 (19 ounce) can kidney beans, drained
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon white sugar
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon paprika

DIRECTIONS

  1. Preheat oven to 375 degrees F (175 degrees C).
  2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
  3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
  4. In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
  5. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
  6. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by Dora
This is an excellent recipe. I made a few slight modifications for my own personal taste but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2003 by DINGO MAMA
I can't eat kidney beans, so, I substituted pinto beans. 8 large potatoes was way more than I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2003 by LITTLE STINKER
This dish was fantastic! My sister and I are both vegetarians and we loved it. I don't like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2007 by pepm
I thought that was very good. Used fresh veggies instead of frozen: 2 carrots, 2 celery... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2006 by KEILHARDT
This was an excellent, flavorful vegetarian meal! I have struggled to find good, tasty meals... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2003 by TYEBUG
Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2002 by BLATHANA
I thought this was the nicest Shepherdless pie I have cooked .... I made a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2005 by vegnewbie
My daughter and I are "newly" vegetarian and this is one of the dishes we decided to try.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2003 by KOOLKITTY
this recipe is great! it took a bit of preparation but it was definatly worth it. i only used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2003 by lightly salted
Great flavor. Went wonderfully with whole wheat biscuits. My very-carnivorous boyfriend...