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Vegetarian Shepherd's Pie
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Prep Time:
10 minutes
Total Time:
35 minutes
Quick and easy instant mashed potatoes for ultimate comfort food enthusiasts.
Ingredients:
  • 2 cans (15 oz each) Progresso™ kidney beans, drained, rinsed
  • 1 jar (16 oz) Muir Glen™ organic salsa (any variety)
  • 1 cup frozen corn
  • 1 medium carrot, chopped (1/2 cup)
  • 1 1/4 cups water
  • 1/4 cup fat-free (skim) milk
  • 2 tablespoons no-trans-fat margarine or butter
  • 1/4 teaspoon salt
  • 1 1/4 cups plain mashed potato mix (dry)
  • Chopped fresh chives or parsley, if desired
Instructions:
  • In a 10-inch nonstick skillet, bring beans, salsa, corn, and carrot to a boil. Cover and simmer on low for 15 minutes until the carrot is tender.
  • In a 2-quart saucepan, bring water, milk, margarine, and salt to a boil. Take off heat and mix in mashed potato mix until just moistened. Allow it to sit for about 30 seconds until the liquid is absorbed. Fluff up the mashed potatoes with a fork until fluffy.
  • Arrange dollops of creamy mashed potatoes around the perimeter of the savory bean mixture in the skillet. Cover and let it simmer gently for 5 minutes. Finish by garnishing with a generous sprinkle of cheese and freshly chopped chives right before serving.

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