Marys Vegetarian Shepherds Pie 5fix Recipes

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.

Steps:

• Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
• Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
• Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
• Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
• Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
• Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
• Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
• Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
• Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.

Steps:

• Heat oven to 350°F. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
• Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
• Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.