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Vegetarian Sheperd's Pie
Ingredients:
Filling:
1 Tbsp EV Olive Oil
1 diced onion
2 carrots diced
6 oz mushrooms sliced
1 can low sodium Kidney beans (drained and rinsed)
1/2 cup frozen corn
1/2 cup frozen peas
2 tsp low sodium Worchester Sauce
2 tsp low sodium soy sauce
3/4 cup vegetable broth (nifty little container at Publix of
veg broth/paste similar to bullion cubes but refrigerate
after and makes about 20 cups)
Topping:
1/2 recipe Healthy Mashed Potatoes (recipe in side dishes)
Instructions:
1. In a large pan, cook the carrots and onion until the carrots soften
2. Add the mushrooms and cook until the mushrooms soften
3. Add the remaining ingredients and bring to simmer
4. Pour the filling into a casserole dish and top with the mashed potatoes (I then put back in the oven to try to get a little crunch on the potatoes, can also add some shredded cheese on top and put in the oven for a little to crisp and melted cheese)
Yum!
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