Savory Shepherd's Pie
| Yield: | 4 Servings |
| Categories: | Pies, Vegetarian |
| 3 | Small potatoes (3/4 pound) | |
| 2 | Cloves of garlic, minced | |
| 1/2 | ts | Dried basil, crushed |
| 2 | tb | Butter or margarine |
| 1/4 | ts | Salt |
| 2 | tb | (2-4 tb) milk |
| 1 | Medium onion, chopped | |
| (1/2 cup) | ||
| 1 | Medium carrot, sliced | |
| (1/2 cup) | ||
| 1 | tb | Cooking oil |
| 15 | oz | Canned red kidney beans, |
| Rinsed and drained | ||
| 14 1/2 | oz | Canned whole tomatoes, |
| Drained and cut up | ||
| 10 | oz | Package frozen whole kernel |
| Corn or mixed vegetables | ||
| 8 | oz | Can, tomato sauce |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Sugar |
| 1 | c | Shredded cheddar cheese |
| (4 oz) | ||
| Paprika (optional) |
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