SHEPHERD'S PIE

SHEPHERD'S PIE image

Yield 6 servings

Number Of Ingredients 14

3 cups frozen peas and carrots, thawed
1 cup frozen chopped onion, thawed
1 cup frozen green pepper, thawed
2 teaspoons dried thyme
2 teaspoons paprika
Olive oil-flavored vegetable cooking spray
4 cups frozen shredded hash brown potatoes, thawed
2/3 cup lite ricotta cheese
1/4 teaspoon salt
2 cups drained canned black-eyed peas
1 cup diced tomato sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
Paprika

Steps:

1) Combine first 5 ingredients; stir well. Spoon mixture into a 15-x10-x1-inch jellyroll pan coated with cooking spray; coat vegetables with cooking spray. Bake, uncovered, at 400 degrees for 20 minutes, stirring after 10 minutes; set vegetable mixture aside. 2) Cook potato in boiling in boiling water to 10 minutes or until tender. Drain and mash. Stir in ricotta cheese and salt; set aside. 3) Combine vegetable mixture, black-eyed peas, and next 4 ingredients, stirring well. Spoon into a 2 1/2-quart sallow baking dish coated with cooking spray. 4) Spoon potato mixture in a border around edge of dish; spoon remaining potato mixture over center of dish. Sprinkle additional paprika over top of potato mixture. Bake, uncover at 350 degrees for 20 minutes.