Classic Shepherd's Pie...5 Pts

[Paula]

I made this and instead of using the 9" deep dish pie pan, I made them in individual ramekins. I covered a cookie sheet in aluminum foil and placed the ramekins on the cookie sheet for the little amount that spilled over. This was absolutely delicious and won raves from my bf and bff.

[kjf]

how do i find the recipe

[jjg]

SHEPHERD'S PIE
This is a hearty and satisfying vegetable stew with a top "crust" of fluffy mashed potatoes.

4 large russet potatoes, diced
1/2 to 1 cup soymilk
1/2 teaspoon salt
1/2 cup water or vegetable stock
2 onions, chopped
1 large bell pepper, diced
2 carrots, sliced
2 celery stalks, sliced
1/2 pound (about 2 cups) mushrooms, sliced
1 15-ounce can chopped tomatoes
1 (15-ounce) can kidney beans, drained
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons low-sodium soy sauce

Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.
In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.
Preheat the oven to 350° F.
Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly. Makes 10 Servings.

Per (1-1/2-Cup) Serving: 217 Cal; <1/2 g Total Fat; 47 g Carb; 257 mg Sodium; 6 g Protein. Exchanges: 2 Starch; 3 Veg.

[barbo]

Hello jjg

Long time no see.

Thanks for the great recipe

barbo