Savory Shepherd´s Pie

4 servings

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

• 3/4 pound potato, about 3 small
• 2 cloves minced garlic
• 1/2 teaspoon dried basil, crushed
• 2 Tablespoons margarine or butter
• 1/4 teaspoon salt
• 3 to 4 Tablespoons 1% lowfat milk
• 1/2 cup (1 medium) chopped onion
• 1/2 cup (1 medium) sliced carrot
• 1 Tablespoon canola oil
• 1 16 oz. can red kidney beans,
     rinsed and drained
• 1 14 oz. can tomato, drained and cut up
• 1 10 oz. package whole kernel
     corn, or mixed vegetables
• 1 8 ounce canned tomato sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 4 ounces (1 cup) shredded lowfat
     cheddar cheese
•    paprika

Peel and quarter potatoes. Cook, covered, in boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash or beat with an electric mixer. In a small saucepan cook garlic and dried basil in margarine for 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 till onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, worcestershire sauce, and sugar. Heat till bubbly.

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° oven for 25 to 30 minutes or till heated through and cheese begins to brown

Bon appetit!