This recipe from Betty Crocker for Vegetarian Shepherd's Pie is an easy and most delicious way to use up the mashed potatoes and vegetables leftover from your holiday dinner. It is also a great way to clean out those half opened bags of frozen vegetables sitting in your freezer. I used Brussels sprouts, roasted carrots and parsnips, broccoli and a cup of frozen diced vegetables. You are only limited by your imagination, taste buds and Tupperware containers in your fridge. Mix three cups of vegetables with one can of Cheddar cheese or mushroom soup, spread in the bottom of your dutch oven, sprinkle with French-fried onions then cover with mashed potatoes. Bake until bubbling, add more onions and shredded cheese and cook until the cheese has melted and the onions are crispy and brown. In my 10 inch oven, this baked with 10 coals in a ring around the bottom and 18-20 on top. You could easily make this with canned vegetables and instant mashed potatoes if you're camping. It's fluffy, smooth and an economical way to recycle those leftovers.
Vegetarian Shepherd's Pie
2-3 cups of homemade or instant mashed potatoes
3 cups leftover vegetables OR frozen vegetables, thawed and drained
1 11 oz. can condensed Cheddar cheese OR cream of mushroom soup
1 4 oz. can sliced mushrooms, drained
1 2.8 oz. can French-fried onions
1/2-1 cup sharp Cheddar cheese, shredded
Lightly oil or spray dutch oven.
Combine vegetables with condensed soup; mix well.
Spread vegetable mixture in bottom of dutch oven.
Sprinkle with half of the French-fried onions.
Spread mashed potatoes over onions.
Bake at 350 degrees for 15 minutes.
Sprinkle with remaining onions and shredded cheese.
Bake for 5-10 more minutes or until cheese has melted and casserole is bubbling.
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Mix vegetables with condensed soup, spread in oven then top with onions   |
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