Very easy mexican shephard's pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Oignon |
| 1 | Garlic clove | |
| 1 | can | (28 oz) black beans; drained and rinsed |
| ½ | cup | Mexican style salsa |
| 1 | cup | Frozen corn kernels |
| 3 | Potatoes; up to 4 | |
| 3 | Carrots; up to 4 | |
| ¼ | cup | Ff milk or soy milk |
Directions
Cook onion and garlic in vegetable stock or water until tender. Add in beans and salsa. Simmer until ready to go in the oven. Meanwhile, boil potatoes and carrots. When tender, mash them adding milk, salt and spices as you would for mashed potatoes (I like mine very plain!) Put a layer of beans/salsa, a layer of corn and a layer of mashed potatoes/carrots and voil=E0!
(Put in oven (350) for at least 15 minutes to let the flavors mix well) Posted to fatfree digest by natalie dion <dion@...> on Mar 31, 1999, converted by MM_Buster v2.0l.
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