Sarah's Vegetarian Shepherd's Pie
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
36
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
Water2 tbsps
Vegetable Oil1.5 cups
Carrot (sliced)170 g
Tomato Paste (can)2 tsps
Garlic (minced)2 tsps
Dried Basil2 tsps
Oregano (dried)1 tsp
Salt1 tsp
Ground Black Pepper430 g
Pea (can, drained)1.5 cups
Shredded Sharp Cheddar CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Bring water to a boil in a large saucepan
3
Remove from heat; pour in mashed potato mix
4
Stir thoroughly with a fork to moisten all potatoes
5
Heat oil in a large skillet over medium-high heat
6
Cook and stir onion and carrots until onion is translucent and carrots are tender, about 5 minutes
7
Stir in diced tomatoes, tomato paste, garlic, basil, oregano, salt, and pepper
8
Add kidney beans, peas, green beans, corn niblets, and mushrooms; stir until heated through, about 5 minutes
9
Pour tomato-bean mixture into a 9x13-inch casserole dish
10
Sprinkle Cheddar cheese evenly on top
11
Spread mashed potatoes carefully over cheese until completely covered
12
Bake in the preheated oven until bubbling on the sides, about 30 minutes
13
Sprinkle French-fried onions on top
14
Continue baking until top is golden brown, about 10 minutes more