Courtesy of Kellogg’s® All-Bran®
Vegetarian Shepherd's Pie
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.
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.
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.
Bake, uncovered, at 190ºC (375ºF) for about 25 minutes or until bean mixture is bubbly.