Vegetarian Shepherd’s Pie with Peppered Potato Topping

• Preheat oven to 350 degrees
• 13x9 baking dish


2 tsp vegetable oil
2 tsp minced garlic
1 cup chopped onions
¾ cup finely chopped carrots
1 ½ cups prepared tomato pasta sauce
1 cup canned red kidney beans, rinsed and drained
1 cup chickpeas, rinsed and drained
½ cup vegetable stock
1 ½ tsp dried basil
2 bay leaves
4 cups diced potatoes
½ cup milk
1/3 cup sour cream
¼ tsp ground pepper
¾ cup shredded Cheddar cheese
3 tbsp grated Parmesan cheese

1. In a saucepan heat oil over medium-high heat. Add garlic, onions and carrots; cook 4 minutes or until onion is softened. Stir in tomato sauce, kidney beans, chickpeas, stock, basil and bay leaves; reduce heat to medium-low, cover and cook 15 minutes or until vegetables are tender. Remove bay leaves.  Transfer sauce to food processor; pulse on an off just until chunky. Spread over bottom of baking dish.

2. Place potatoes in saucepan; add cold water to cover. Bring to a boil, reduce heat and simmer 10-12 minutes or until tender. Drain; mash with milk, sour cream and pepper. Spoon on top of sauce in baking dish. Sprinkle with cheeses.

3. Bake, uncovered, 20 minutes or until hot.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main