Vegetarian Shepherd's Pie

Prep Time:10 min
Start to Finish:35 min
makes:6 servings

2 cans (15 oz each) Progresso® kidney beans, drained, rinsed
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa (any variety)
1 cup Green Giant® Niblets® frozen whole kernel corn
1 medium carrot, chopped (1/2 cup)
1 1/4 cups water
1/4 cup fat-free (skim) milk
2 tablespoons no-trans-fat margarine or butter
1/4 teaspoon salt
1 1/4 cups plain mashed potato mix (dry)
2 tablespoons grated Parmesan cheese
Chopped fresh chives or parsley, if desired

1. In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low. Cover; simmer about 15 minutes or until carrot is tender
2. In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy.
3. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving.



Nutritional Information

1 Serving: Calories 300 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 810mg; Total Carbohydrate 51g (Dietary Fiber 9g, Sugars 6g); Protein 13g Percent Daily Value*: Vitamin A 80%; Vitamin C 10%; Calcium 8%; Iron 15% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 tsp Fats & Oils, 3 oz-equivalents Meat & Beans, 1 1/2 c Vegetables