Name: Vegetable Shepherd's Pie
Yield: 6
Ingredients: Potatoes, peeled and quartered - 8 large; Carrots, sliced - 2; Frozen mixed vegetables, thawed - 1 (16 ounce) package; Garlic powder - ½ teaspoon; Dried basil - ½ teaspoon; Dried parsley - ½ teaspoon; Butter - 3 tablespoons; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Milk - 6 tablespoons; Onion, chopped - 1; Vegetable oil - 1 teaspoon; Kidney beans, drained - 1 (19 ounce) can; Diced tomatoes, drained - 1 (14.5 ounce) can; Tomato sauce - 1 (8 ounce) can; Soy sauce - 1 teaspoon; White sugar - ½ teaspoon; Shredded Cheddar cheese - 1 cup; Paprika - ½ teaspoon

Ingredients for - Vegetable Shepherd's Pie

1. Potatoes, peeled and quartered 8 large

2. Carrots, sliced 2

3. Frozen mixed vegetables, thawed 1 (16 ounce) package

4. Garlic powder ½ teaspoon

5. Dried basil ½ teaspoon

6. Dried parsley ½ teaspoon

7. Butter 3 tablespoons

8. Salt ¼ teaspoon

9. Ground black pepper ¼ teaspoon

10. Milk 6 tablespoons

11. Onion, chopped 1

12. Vegetable oil 1 teaspoon

13. Kidney beans, drained 1 (19 ounce) can

14. Diced tomatoes, drained 1 (14.5 ounce) can

15. Tomato sauce 1 (8 ounce) can

16. Soy sauce 1 teaspoon

17. White sugar ½ teaspoon

18. Shredded Cheddar cheese 1 cup

19. Paprika ½ teaspoon

How to cook deliciously - Vegetable Shepherd's Pie

1 . Stage

Preheat oven to 375 degrees F (175 degrees C).

2 . Stage

Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.

3 . Stage

While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.

4 . Stage

In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside

5 . Stage

In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.

6 . Stage

Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.