VEGETARIAN SHEPHERD'S PIE

This recipe is a remake of the traditional shepherd's pie but uses kidney beans instead of ground beef. It uses cheese but could be made using vegan cheese or nutritional yeast. I liked using kidney beans as the bean base as they are a larger hearty bean and I think better suited to this dish than using black beans or chick peas. The shepherd's pie turned out well and it was enjoyable.  I also like mashed potatoes which goes well with everything. Well almost everything.  I haven't tried mashed potatoes and chocolate but I have tried chocolate potato chips which I liked.

Carrots and celery added to the bottom of the casserole dish. 

The kidney bean mixture is layered over the carrots and celery.

Mashed potatoes and shredded cheese provide the top layer. 

INGREDIENTS:

1 onion, chopped            

2 cloves garlic, minced

1/3 cup chopped walnuts or almonds            

19 oz can kidney beans, drain and rinse

1 small can tomato paste            

1 tsp Worcestershire

1 tsp soy sauce            

salt and pepper to taste

1/2 tsp herbes de provence or add marjoram and dried basil or use fresh thyme and basil

1 cup water

2 cups diced celery            

2 cups diced carrots

5 medium potatoes            

½ cup milk

½ cup shredded cheese            

Parmesan cheese to cover top

DIRECTIONS:

1. Peel, cut small & cook potatoes; drain & mash with the ½ cup milk and ¼ cup of the cheese.

2. Sauté in olive oil, the onion, garlic and walnuts for 5 minutes; add kidney beans, tomato paste, water, Worcestershire, soy sauce and herbs.  Bring to boil then simmer for 20 minutes.

3. Microwave carrots and celery in small amount water until almost cooked, drain & put in bottom of a sprayed casserole dish.  I used a large Corel casserole dish.

4. Top with the hot bean mixture.

5. Spread hot mashed potatoes over top; sprinkle with shredded cheese then Parmesan.

6. Bake @ 350°F until bubbly (about 30 minutes)  Serves 6.