Vegetarian Shepherd's Pie

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Vegetarian Shepherd's Pie

 

Recipe By :

Serving Size : 4 Preparation Time: 1:0

Categories :

Amount Measure Ingredient -- Preparation Method

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5 garlic cloves -- crushed

1 red bell pepper -- chopped

1 green bell pepper -- chopped

2 medium zucchini -- thinly sliced

1 cup canned tomatoes -- crushed

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/3 cups pinto beans, cooked -- drained

1 1/3 cups black beans, cooked -- drained

1 1/3 cups chickpeas, cooked -- drained

3 cups mashed potatoes

1/4 teaspoon paprika

 

Preheat the Oven to 375 Degrees F. Saute 2 cloves garlic for 1 min.

Add the red and green peppers, and zucchini and saute, stirring

occasionally for 4 minutes, or until tender. Add 3/4 cup of the

crushed tomatoes, salt, and black pepper, and cook uncovered three

minutes longer. Place the Pinto beans, Black Beans, Chickpeas,

remaining garlic and tomatoes in food processor, and puree until

smooth. Spoon the puree into a lightly greased 9 " pie plan. Top with

the skillet mixture. Then spoon the mashed potatoes on top. Bake

uncovered for 25 minutes, or until the potatoes are lightly browned.

Sprinkle with paprika if desired.