Vegetarian Shepherd's Pie
With the meat replaced by a sweet and spicy vegetable and bean mixture, this cozy dish will have everyone requesting seconds.
SERVINGS
6 servings
Ingredients
- 3medium potatoes, peeled and quartered
- 2 ml or 1/2 tspsalt
- 125 ml or 1/2 cuplow-fat sour cream
- 250 ml or 1 cupshredded low-fat cheddar cheese
- 15 ml or 1 tbspvegetable oil
- 250 ml or 1 cupchopped onion
- 250 ml or 1 cupsliced carrots
- 125 ml or 1/2 cupchopped sweet green pepper
- 250 ml or 1 cupfrozen kernel corn
- 15 ml or 1 tbspchopped jalapeño pepper, optional
- 15 ml or 1 tbspchili powder
- 1 can (540 ml/19oz)diced tomatoes
- 2 cans (540 ml/19 oz)kidney beans, drained and rinsed
- 500 ml or 2 cupsAll-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.
