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Savory Shepherd's Pie
Serves 4

3/4 pound potatoes, about 3 small
2 cloves minced garlic
1/2 teaspoon dried basil, crushed
2 tablespoons Fleischmann's margarine
1/4 teaspoon salt
3 to 4 tablespoons 1% lowfat milk
1/2 cup (1 medium) chopped onions
1/2 cup (1 medium) sliced carrots
1 tablespoon canola oil
16 oz. can red kidney beans, rinsed and drained
14 oz. can tomatoes, drained and cut up
10 oz. package whole kernel corn, or mixed vegetables
8 ounce canned tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
4 ounces (1 cup) shredded lowfat cheddar cheese

Peel and quarter potatoes. Cook, covered, in boiling lightly salted
water for 20 to 25 minutes or until tender. Drain. Mash or beat
with an electric mixer. In a small saucepan cook garlic and dried
basil in margarine for 15 seconds. Add to mashed potatoes along
with salt. Gradually beat in enough milk to make light and fluffy.
Set aside.

For filling, in a medium saucepan cook onion and carrot in hot oil
till onion is tender but not brown. Stir in kidney beans, tomatoes,
frozen vegetables, tomato sauce, worcestershire sauce, and sugar.
Heat till bubbly.

Transfer vegetable mixture to an 8x8x2-inch square baking pan.
Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle
with cheddar cheese and, if desired, paprika. Bake, uncovered, in
a 375 oven for 25 to 30 minutes or till heated through and cheese
begins to brown.


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