>From the Eat Better America website...
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Vegetarian Shepherd's Pie
Mashed potatoes lovers, unite! The instant mashed potatoes let you make this
yummy comfort food fast. From eatbetteramerica.
Prep Time:10 min
Start to Finish:35 min
makes:6 servings
Ingredients
2 cans (15 oz each) Progresso® kidney beans, drained, rinsed
1 jar (16 oz) chunky-style salsa (2 cups)
1 cup Green Giant® Niblets® frozen whole kernel corn
1 medium carrot, chopped (1/2 cup)
1 1/4 cups water
1/4 cup fat-free (skim) milk
2 tablespoons no-trans-fat margarine or butter
1/4 teaspoon salt
1 1/4 cups plain mashed potato mix (dry)
2 tablespoons grated Parmesan cheese
Chopped fresh chives or parsley, if desired
Directions
1. In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling.
Reduce heat to low. Cover; simmer about 15 minutes or until carrot is tender.
2. In 2-quart saucepan, heat water, milk, margarine and salt to boiling.
Remove from heat. Stir in mashed potato mix just until moistened. Let stand
about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork
until fluffy.
3. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover;
simmer 5 minutes. Sprinkle with cheese and chives before serving.
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Rhonda G in Missouri
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