Meatless Monday….A Favorite Winter Comfort Food
Shepherd’s Pie is usually a one-dish casserole made with peas, carrots, ground meat and mashed potatoes. But this rich and creamy shepherd’s pie that I am about to introduce is made with lots of different beans. A rich and creamy pie topped with mashed potatoes and chopped cilantro sprinkle with gouda cheese. Yum, what’s not to love about that? The inside consist of slow cooked beans, peas and carrots in a creamy sauce. This makes a hearty dish!! Enjoy
Bag of Cajun Beans (the bag had red beans, pinto beans, lima beans, black beans, chickpeas, green lentils, brown lentils)
1 can 15oz tomato sauce
1 onion chopped
1 jalapeno pepper, chopped
3 cloves garlic, minced
Bag of frozen peas and carrots, thawed
4 Russets Potatoes
1/2 cup Coconut Milk
2 tablespoon cilantro
Shredder Gouda cheese
1/2 tablespoon of chili powder
1 stick Butter
Preheat Oven 375
Place potatoes in a pot and cover with water. Bring it to a boil over high heat. Cook until potatoes are just softened. Potatoes are cooked, drain and peel them. Mash potatoes until smooth. Add coconut milk, butter, and cilantro. Season with salt and white pepper. Set aside.
In a pot, combine beans and water and cook until soft. Add more water if it seems dry when cooking. I used vegetable stock instead of water. Once beans are beginning to get soft, add tomato sauce, onions, jalapeno pepper, garlic, chili powder, salt and pepper. Bring it to a boil over medium high heat. Reduce the heat to simmer and cook for 20 minutes longer or until beans are completely soft. Taste for seasoning. Spread the bean mixture into a baking dish and set aside.
Putting the Dish Together
Take the peas and carrots and spread over the bean mixture then spread the mashed potatoes on top. Sprinkle with cheese. Bake for 20 minutes or until potatoes are golden. You can place the mixture under the broiler for about 1 minute to slightly brown it.
Make Fridays A Little More Special Than Normal!!