Quick Vegetable Shepherd's Pie |
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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 6 |
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Ingredients:
6 cups frozen mixed vegetables, thawed |
1 (15-ounce) can kidney beans, drained |
2 (8-ounce) cans no-salt-added tomato sauce |
1 (4-ounce) can sliced mushrooms, drained |
1 teaspoon chili powder |
1 teaspoon low-sodium worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
butter-flavored vegetable cooking spray |
1 1/3 cups fat-free milk |
2 2/3 cups frozen mashed potatoes, thawed |
1/2 cup nonfat sour cream |
1/4 teaspoon salt |
paprika |
Directions:
1. Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
2. Cook milk in a medium saucepan over medium heat until very hot. (Do not boil.) Stir in mashed potatoes; cook, stirring constantly, 5 minutes or until thickened. Stir in sour cream and 1/4 teaspoon salt. Spread potato mixture over vegetable mixture; sprinkle with paprika. Spray top with cooking spray.
3. Microwave at HIGH 30 minutes, rotating dish once, or until vegetables are tender and top is golden.
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