Shepherd's Pie
- 4 large russet potatoes, diced
- 1/2 - 1 cup soymilk
- 1/2 teaspoon salt
- 1/2 cup water or vegetable stock
- 2 onions, chopped
- 1 large bell pepper, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/2 pound (about 2 cups) mushrooms, sliced
- 1 15-ounce can chopped tomatoes
- 1 15-ounce can kidney beans, drained
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 tablespoons low-sodium soy sauce
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Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.
In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add rem Preheat the oven to 350° F.
Put the vegetables into a 9” x 13” baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly.
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