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Vegetarian Shepherd's Pie with Peppered Potato Topping
2 tsp oil (I use olive)
2 tsp minced garlic
1 cup chopped onions
3/4 c chopped carrots
1 1/2 cups prepared tomato pasta sauce
1 cup canned kidney beans, drained and rinsed (I just use the whole can)
1 cup canned chickpeas, drained and rinsed (I just use the whole can of these, too)
1/2 cup vegetable stock or water (I use water)
1 1/2 tsp dried basil
2 bay leaves
4 cups diced potatoes
1/2 cup milk (I use organic skim)
1/3 c light sour cream (can be omitted and it's still tasty)
1/4 tsp pepper
3/4 cup shredded Cheddar cheese (I use a bit less)
3 tbsp grated parmesan
1. In a saucepan heat oil over medium-high heat. Add garlic, onions and carrot; cook 4 minutes or until onion is softened. Stir in tomato sauce, beans, chickpeas, stock or water, basil and bay leaves; reduce heat to medium-low, cover and cook 15 minutes or until vegetables are tender. Remove bay leaves. Transfer sauce to a food processor (I use a stick blender instead) and pulse until chunky. Spread over bottom of baking dish (no need to grease.)
2. Place potatoes in saucepan; add cold water to cover. Bring to a boil, reduce heat and simmer 10-12 minutes or until tender. Drain; mash with milk, sour cream and pepper. Spoon on top of sauce in baking dish (I use a casserole dish; 9x13 would work fine). Sprinkle with cheeses.
3. Bake, uncovered, at 350 for 20 minutes or until heated through and cheese is melted.