Savory shepherd's pie Recipe

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Savory shepherd's pie

Artist:	_	Yield:	4
Categories:	Tarts & Pies, Vegetables	Rating:	0
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Ingredients:

3		Small potatoes (?pound)
2		Cloves of garlic, minced
1/2	tsp	Dried basil, crushed
2	tbsp	Butter or margarine
1/4	tsp	Salt
2	tbsp	(2-4 tb) milk
1		Medium onion, chopped
		(?cup)
1		Medium carrot, sliced
		(?cup)
1	tbsp	Cooking oil
15	oz	Canned red kidney beans
		Rinsed and drained
14 1/4	oz	Canned whole tomatoes
		Drained and cut up
10	oz	Package frozen whole kernel
		Corn or mixed vegetables
8	oz	Can, tomato sauce
1	tsp	Worcestershire sauce
1/2	tsp	Sugar
1	cup	Shredded cheddar cheese
		(4 oz)
		Paprika (optional)

Procedures:

1	Peel and quarter potatoes.
2	Cook, covered, in a small amount of boiling lightly salted water for 20-25 minutes or until tender.
3	Drain.
4	Mash with a potato masher or beat with an electric mixer on low speed.
5	In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds.
6	Add to mashed potatoes along with salt.
7	Gradually beat in enough milk to make light and fluffy.
8	Set aside.
9	For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown.
10	Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, worcestershire sauce, and sugar.
11	Heat until bubbly.
12	Transfer vegetable mixture to an 8x8x2" square baking pan.
13	Drop mashed potatoes in 4 mounds over vegetable mixture.
14	Sprinkle with cheddar cheese and, if desired, paprika.
15	Bake, uncovered, in a 375f oven for 25-30 minutes or until heated through and cheese begins to brown.