Vegetarian Shepherd's Pie
6 servings SERVINGS
Ingredients
- 3 medium potatoes, peeled and quartered
- 2 ml or 1/2 tsp salt
- 125 ml or 1/2 cup low-fat sour cream
- 250 ml or 1 cup shredded low-fat cheddar cheese
- 15 ml or 1 tbsp vegetable oil
- 250 ml or 1 cup chopped onion
- 250 ml or 1 cup sliced carrots
- 125 ml or 1/2 cup chopped sweet green pepper
- 250 ml or 1 cup frozen kernel corn
- 15 ml or 1 tbsp chopped jalapeño pepper, optional
- 15 ml or 1 tbsp chili powder
- 1 can (540 ml/19oz) diced tomatoes
- 2 cans (540 ml/19 oz) kidney beans, drained and rinsed
- 500 ml or 2 cups All-Bran Buds* cereal
Directions
1. In large saucepan, place potatoes and salt, cover well with cold water. Bring to boil over high heat; reduce heat and simmer for 20 to 25 minutes or until tender. Drain well. Mash potatoes with sour cream and cheese.
2. Meanwhile, make filling. In large saucepan, heat oil over medium heat. Stir in onion, carrot and green pepper. Cook, stirring occasionally until onion is tender.
3. Stir in corn, jalapeño pepper and chili powder; cook 1 minute. Stir in tomatoes (with juice), beans and cereal. Cook, stirring frequently, over medium heat, until heated through. Spread mixture in 33 x 23 cm (13 x 9-inch) pan coated with non-stick cooking spray. Spoon potato mixture in twelve mounds over top.
4. Bake, uncovered, at 190°C (375°F) for about 25 minutes or until bean mixture is bubbly.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
