Saturday, February 11, 2006

Shepherd's Pie

Do you ever have left-overs stored in the fridge and don't know what to do with them? How about making a shepherd's pie? I'd never made one before, but found a recipe that looked delicious and easy to make. I didn't have everything called for, but with a recipe like this, improvisation is easy. The result was an easy one-dish-meal that the entire family enjoyed.

In a large casserole dish, add layers of foods. Here's what I did:

Layer One:

Sauté a yellow onion until golden. Add 3 cloves garlic. Add 2 cans small white beans. Simmer and then add about 1 cup of soy chicken-like textured vegetable protein. Add enough water to rehydrate. Place as the bottom layer in a prepared casserole dish. The TVP is optional in this recipe.

Layer Two:

In a bowl, mix together 2 1/2 cups green beans, 2 1/2 cups corn, and one 15 ounce can of Italian stewed tomatoes.

Layer Three:

1 - 14 ounce can of coconut milk, lite thickened with a cornstarch and water slurry.

Layer Four:

Mashed potatoes, seasoned with salt. Sprinkle top with paprika for added color.

Between each layer, sprinkle your favorite herbs and seasonings. I used garlic powder, McKay's Chicken-style seasoning, and Bell's Seasoning.

Bake in a 350 degree oven for 30 minutes. Then broil for 1 minute to brown topping.

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