Savory Shepherd's Pie
From the Kitchen of Char, MS
3 small potatoes (3/4 pound)
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
2 TBS butter
1/4 tsp. sea salt
2-4 TBS milk
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 TBS olive oil
1 15-ounce can kidney beans, rinsed and
drained
1 14 1/2-ounce can whole tomatoes,
drained and cut up (save tomato juice
in freezer for soup)
1 10-ounce package frozen whole kernel corn OR
mixed vegetables
1 8-ounce can tomato sauce (I use homemade)
1 tsp. Worchestershire sauce
1/2 tsp. turbinado sugar or honey
1 cup shredded cheddar cheese (4 ounces)
Paprika to taste
Peel and quarter potatoes. Cook, covered, in
a small amount of boiling lightly salted
water for 20-25 minutes or until tender.
Drain. Mash with a potato masher or beat
with an electric mixer on low speed. In a
small saucepan cook garlic and dried basil
in butter for 15 seconds. Add to mashed
potatoes along with sea 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 olive oil until onion is
tender but not brown. Stir in kidney beans,
tomatoes, frozen vegetables, tomato sauce,
Worchestershire sauce, and sugar or honey.
Heat until 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 degree oven for
25-30 minutes or until heated through and
cheese begins to brown lightly. Makes 4
servings.
