Vegetable Shepherd's Pie

Name: Vegetable Shepherd's Pie
Total time: 75
Yield: 6
Ingredients: 8 large potatoes, peeled and quartered; 2 carrots, sliced; 1 (16 ounce) package frozen mixed vegetables, thawed; 3 tablespoons butter; 0.5 teaspoon garlic powder; 0.5 teaspoon dried basil; 0.5 teaspoon dried parsley; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 6 tablespoons milk; 1 teaspoon vegetable oil; 1 onion, chopped; 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; 0.5 teaspoon white sugar; 1 cup shredded Cheddar cheese; 0.5 teaspoon paprika

Recipe by Sparkles from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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8 large potatoes, peeled and quartered
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2 carrots, sliced
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1 (16 ounce) package frozen mixed vegetables, thawed
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3 tablespoons butter
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0.5 teaspoon garlic powder
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0.5 teaspoon dried basil
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0.5 teaspoon dried parsley
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0.25 teaspoon salt
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0.25 teaspoon ground black pepper
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6 tablespoons milk

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1 teaspoon vegetable oil
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1 onion, chopped
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1 (19 ounce) can kidney beans, drained
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1 (14.5 ounce) can diced tomatoes, drained
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1 (8 ounce) can tomato sauce
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1 teaspoon soy sauce
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0.5 teaspoon white sugar
•

1 cup shredded Cheddar cheese
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0.5 teaspoon paprika

Instructions

Preheat the oven to 375 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
Bake uncovered in the preheated oven for 30 minutes.