I made this for dinner tonight and my family loved it! (hopefully a picture will be coming). It’s a mexican style shepherd’s pie. I used MILD salsa so my kids would enjoy it. Hope you do as well 🙂
4 large potatoes, peeled and cubed
2 cans (16 oz) kidney beans, drained and rinsed
1 jar (16 oz) chunky style salsa (2 cups)
1 cup frozen corn
1 medium carrot chopped (1/2 cup)
Vegan Cheese & Chives (optional)
Mashed Potatoes: Boil the cubed potatoes in water until soft. Strain and mash the potatoes until smooth, adding salt to taste.
In a skillet heat beans, salsa, corn and carrot to boiling. Reduce heat to low and cover and simmer for 15 minutes or until carrot is tender. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with vegan cheese and chives before serving (optional).
Source: WFM 1-10