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Vegetarian Shepherd’s Pie

2 cans (15 oz) kidney beans, rinsed and drained 
1 jar (16 oz) thick and chunky salsa (2 cups) 
1 cup frozen whole kernel corn 
1 medium carrot, chopped (1/2 cup) 
1 ½ cups warm mashed potatoes 
2 tbsp. grated Parmesan cheese 
Chopped fresh chives or parsley 

1. Heat beans, salsa, corn and carrot to boiling in non-stick skillet; reduce heat to low. Cover and simmer 15 minutes or until carrot is tender. 
2. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover and simmer 5 minutes. Sprinkle with cheese and chives. 

Makes 4 servings 

Per serving (342g): 258 calories, 2g fat, 0.7g sat fat, 50g carbohydrate, 13g protein, 10g fiber.