---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Savory Shepherd’s Pie, Revised
  Categories: Casseroles, Vegetarian, Mash, Favorites, Meal pies
       Yield: 4 servings
  
       5    Potatoes, peel, boil
       3 cl Garlic, minced
     1/2 t  Dried basil, crushed
       2 T  Butter
     1/4 t  Salt
            Milk for mashed potatoes
       1 md Onion, chpd
       2 md Carrot, sliced
      15 oz Cn red kidney beans,
            -rinsed, drained
  14 1/2 oz Cn whole tomatoes, cut up
      10 oz Corn
       8 oz Cn tomato sauce
       1 t  Worcestershire sauce
     1/2 t  Sugar
       1 c  Cheddar cheese, shredded
  
   In a small saucepan cook garlic and dried basil in
   butter 15 secs. Add to mashed potatoes along with
   salt. Gradually beat in enough milk to make light and
   fluffy.  Set aside. For filling, in a medium saucepan
   cook onion and carrot in hot oil until onion is tender
   but not brown.  Stir in kidney beans, tomatoes and
   their juice, corn, tomato sauce, Worcestershire sauce,
   and sugar. Heat until bubbly.
   Transfer vegetable mixture to an 8x8x2 square baking
   pan.  Spread mashed potatoes over top. Sprinkle with
   cheddar cheese. Bake, uncovered, in a 375F oven 10
   minutes or until heated through and cheese begins to
   brown.
   
   This is really very good.  I'd like to cut back on the
   beans and maybe add TVP® with it or even (gasp) tofu.
   I changed the recipe a bit, especially where the
   tomatoes were concerned. I was supposed to drain them
   but didn't.
  
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