Shepherd's Pie

This fast and simple casserole is easy to adjust for what you have on hand. If you're in a rush, instant potatoes will save you prep time.

Ingredients:
5 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
1/2 teaspoon Cajun seasoning
3 tablespoons margarine or butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons unflavored milk or alternative
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 or balsamic rice vinegar
1/2 teaspoon white sugar
1/2 teaspoon paprika

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 paprika. Bake uncovered at 375 degrees F (175 degrees C) for 30 minutes.

What We Do:
Original Rice Dream rice milk (though I might try nut-based MimicCreme now that I have some)
Flavored canned tomatoes
Asparagus tips, corn, carrots, and peas
Extra beans
Fleischmann's unsalted margarine
Balsamic Rice Vinegar