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  • Vegetarian Sheperd's Pie

    1 posts, 1 voices, 466 views, started Mar 26, 2009

    Posted on Thursday, March 26, 2009 by Denise Richardson

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    • Diamond
      Offline
      Ambassador

      Vegetarian Shepherd’s Pie  

      4 medium potatoes, peeled and quartered
      1/2 cup potato water
      1/4 tsp. salt
      1/4 tsp. onion powder
      8 oz black beans OR 1 1/2 cups garbanzo beans, cooked
      1 cup frozen corn, thawed
      1 cup frozen peas, thawed
      1/3 cup peanut butter
      1/2 cup water
      paprika

      Preheat oven to 350.
      Place potatoes in a large saucepan, and add just enough water to cover.
      Boil for 15-20 minutes, or until tender. Drain potatoes, reserving
      liquid.
      Mash cooked potatoes with hot water, salt, and onion powder. Add
      additional liquid if desired. Set aside. Combine beans,
      corn, and peas in a 9 in pie pan. In a separate bowl, whisk together
      peanut butter and water, until smooth. Pour sauce evenly over
      vegetables. Top with mounds of mashed potatoes. Sprinkle with paprika.
      Bake for 30-40 minutes, or until potatoes start to brown.
      Serve hot or at room temperature.



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