Last Night's Dinner

(Unfortunately, I lost the USB drive that puts my phone pics on the computer. This is a picture from Google.)

Shepherd's Pie

Meal: Dinner

Who made it: Me

Tastyness: 10/10

Healthyness: 9/10

Comments: This was SOOOOO good. The potato topping was wonderful with the cheese, and the filling was delicious. I used fresh carrots, frozen peas and fresh green beans instead of the frozen mixed veggies. I have just one addition to the recipe: you will need a bigger dish. I used a large casserole dish. Here's the recipe (it's a little weird, sorry):

Vegetable Shepherd's Pie

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"A delicious and savory meatless meal that sticks to your ribs!"— Sparkles 

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Ingredients: Edit and Save

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Original recipe makes 6 servingsChange Servings

• 8 large potatoes, peeled and quartered
• 2 carrots, sliced
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons milk

• 1 onion, chopped
• 1 teaspoon vegetable oil
• 1 (19 ounce) can kidney beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon paprika

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 Directions:

1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
4. 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. 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. 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.