Recipe - Garbanzo Shepherds Pie

1 lg Onion, chopped
One fourth teaspoon Garlic powder
One half pound Mushrooms, chopped
2 teaspoon Cornstarch mixed w/ One fourth cup
cold water
One half cup Water
2 cup Cooked garbanzo beans
1 One half cup Diced carrots
1 One half cup Frozen peas, thawed
Three fourths cup Diced celery
Mashed potatoes (recipe
follows)
One half bn Spinach, washed and trimmed
(about 2 cups)
2 cup Lowfat soy milk
1 tablespoon Soy sauce
One half tablespoon Parsley Patch seasoning,
general blend

Preheat oven to 325 degrees F. Place the onion and mushrooms in a large
pot with the water. cook, stirring, for 5 min. add the carrot and celery,
and continue to cook, stirring frequently, until the carrot and celery are
tender, about 10 min. add the spinach, cover, and steam until wilted, about
1 min. remove from heat.

In a separate saucepan, mix soy milk with the soy sauce, Parsley Patch, and
garlic powder. add the cornstarch mixture and cook, stirring, until the
mixture boils and thickens. add to the vegetable mixture, then stir in the
garbanzos and peas.

Spoon into six to eight individual casserole dishes. top with mashed
potatoes and sprinkle with paprika. bake for 30 min. or until golden.

From: ESILVA@ada.npt.nuwc.navy.mil Fatfree Digest [Volume 8 Issue 48]
June 9, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip