Vegetarian Shepherd's Pie
- prep time20 min
- total time 65 min
- serves 6
Courtesy of Kellogg's® All-Bran®
3 medium potatoes, peeled and quartered
½ tsp (2 ml) salt
½ cup (125 ml) low-fat sour cream
1 cup (250 ml) shredded low-fat cheddar cheeseFilling
1 Tbsp (15 ml) vegetable oil
1 cup (250 ml) chopped onion
1 cup (250 ml) sliced carrots
½ cup (125 ml) chopped sweet green pepper
1 cup (250 ml) frozen kernel corn
1 Tbsp (15 ml) chopped jalapeño pepper, optional
1 Tbsp (15 ml) chili powder
1 540 mL can diced tomatoes
2 540 mL can kidney beans, drained and rinsed
2 cup (500 ml) All-Bran* Bran Flakes cereal or All-Bran Buds* cereal, crushed to 250 ml (1 cup)
1. In large saucepan, place potatoes and salt, cover well with cold water. Bring to boil over high heat; reduce heat and simmer for 20 to 25 minutes or until tender. Drain well. Mash potatoes with sour cream and cheese.
2. Meanwhile, make filling. In large saucepan, heat oil over medium heat. Stir in onion, carrot and green pepper. Cook, stirring occasionally until onion is tender.
3. Stir in corn, jalapeño pepper and chili powder; cook 1 minute. Stir in tomatoes (with juice), beans and cereal. Cook, stirring frequently, over medium heat, until heated through. Spread mixture in 33 x 23 cm (13 x 9-inch) pan coated with non-stick cooking spray. Spoon potato mixture in twelve mounds over top.
4. Bake, uncovered, at 190ºC (375ºF) for about 25 minutes or until bean mixture is bubbly.Filling