Recipe - Very Easy Mexican Shephards Pie

1 small Oignon
1 Garlic clove
1 cn (28 oz) black beans; drained
and rinsed
One half cup Mexican style salsa
1 cup Frozen corn kernels
3 Potatoes; up to 4
3 Carrots; up to 4
One fourth cup Ff milk or soy milk

Cook onion and garlic in vegetable stock or water until tender. Add in
beans and salsa. Simmer until ready to go in the oven. Meanwhile, boil
potatoes and carrots. When tender, mash them adding milk, salt and spices
as you would for mashed potatoes (I like mine very plain!) Put a layer of
beans/salsa, a layer of corn and a layer of mashed potatoes/carrots and
voil=E0!

(Put in oven (350) for at least 15 minutes to let the flavors mix well)

Posted to fatfree digest by natalie dion dion@voir.ca on Mar 31, 1999,
converted by MM_Buster v2.0l.