VEGETARIAN SHEPHERD'S PIE

Vegetarian Shepherd's Pie image

Mashed potatoes lovers, unite! The instant mashed potatoes let you make this yummy comfort food fast.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 11

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Ingredients

2 cans (15 oz each) Progresso™ kidney beans, drained, rinsed
1 jar (16 oz) Muir Glen™ organic salsa (any variety)
1 cup frozen corn
1 medium carrot, chopped (1/2 cup)
1 1/4 cups water
1/4 cup fat-free (skim) milk
2 tablespoons no-trans-fat margarine or butter
1/4 teaspoon salt
1 1/4 cups plain mashed potato mix (dry)
2 tablespoons grated Parmesan cheese
Chopped fresh chives or parsley, if desired

Steps:

In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy.
Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 6 g, TransFat 0 g