Recipe - Savory Shepherds Pie

3 Small potatoes (Three fourths pound)
2 Cloves of garlic, minced
One half teaspoon Dried basil, crushed
2 tablespoon Butter or margarine
One fourth teaspoon Salt
2 tablespoon (24 tb) milk
1 Medium onion, chopped
(One half cup)
1 Medium carrot, cut or sliced up
(One half cup)
1 tablespoon Cooking oil
15 ounce Canned red kidney beans,
Rinsed and drained
14 One half ounce Canned whole tomatoes,
Drained and cut up
10 ounce Package frozen whole kernel
Corn or mixed vegetables
8 ounce Can, tomato sauce
1 teaspoon Worcestershire sauce
One half teaspoon Sugar
1 cup Shredded cheddar cheese
(4 oz)
Paprika (optional)

Peel and quarter potatoes. Cook, covered, in a small amount of boiling
lightly salted water for 2025 minutes or until tender. Drain. Mash with a
potato masher or beat with an electric mixer on low speed. In a small
saucepan cook garlic and dried basil in margarine or butter for 15 seconds.
Add to mashed potatoes along with salt. Gradually beat in enough milk to
make light and fluffy. Set aside. For filling, in a medium saucepan cook
onion and carrot in hot oil until onion is tender but not brown. Stir in
kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire
sauce, and sugar. Heat until bubbly. Transfer vegetable mixture to an
8x8x2" square baking pan. Drop mashed potatoes in 4 mounds over vegetable
mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake,
uncovered, in a 375F oven for 2530 minutes or until heated through and
cheese begins to brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini