Vegetarian Shepherd's Pie
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5 garlic cloves, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped
2 md. zucchini, thinly sliced
1 cup canned tomatoes, crushed
1/2 tsp. salt
1/8 tsp. pepper
1-1/3 cups pinto beans, cooked, drained
1-1/3 cups black beans, cooked, drained
1-1/3 cups chickpeas, cooked, drained
3 cups mashed potatoes
1/4 tsp. paprika
Preheat the oven to 375 degrees Fahrenheit. Saute 2 cloves garlic for 1 minute. Add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer.
Place the pinto beans, black beans, chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth.
Spoon the puree into a lightly greased 9- inch pie pan. Top with the skillet mixture. Then spoon the mashed potatoes on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired.
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