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Shepherd’s Pie – Two for the Price of One

Recipe from Pat Barger at Queen Anne CK.
I had had Jennifer Raymond’s book  Fat Free and Easy for quite a while before I realized that the vegetable portion of Very Primo Pasta and Shepherd’s Pie were exactly the same. So here goes. Make the veggies and either use as a pasta sauce or top with mashed potato and bake as shepherd’s pie.
Heat 1/2 c water in a large skillet or pot. Braise 2 chopped onions for 3 minutes.
Then add 1 large pepper, diced, 2 carrots, sliced and 2 stalks celery, sliced. Cook for 5 minutes over medium heat.
Add 1/2 lb sliced mushrooms, cover the pan and cook an additional 7 minutes, stirring occasionally.
Add 15 oz can of crushed tomatoes, 15 oz can of kidney beans, drained, 1 t basil, 1/2 t paprika, 1/2 t pepper and 2 T soy sauce.
Cover and cook an additional 15 minutes.
This recipe doesn’t divide well so make it and freeze the surplus portioned to suit you to use some night when you are late or tired.
Makes 8 servings