Vegetarian Sheppard Pie

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Vegetarian Sheppard Pie

 

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4 medium potatoes, peeled and quartered

1/2 cup potato water

1/4 teaspoon salt

1/4 teaspoon onion powder

8 ounces black beans or

1 1/2 cups garbanzo beans, cooked

1 cup frozen corn, thawed

1 cup frozen peas, thawed1/3 cup peanut butter

1/2 cup water

paprika

 

Preheat oven to 350. Place potatoes in a large saucepan, and add

just enough water to cover. Boil for 15-20 minutes, or until tender.

Drain potatoes, reserving

liquid. Mash cooked potatoes with hot water, salt, and onion powder.

Add additional liquid if desired. Set aside. Combine beans, corn,

and peas in a 9 inch pie pan. In a separate bowl, whisk together

peanut butter and water, until smooth. Pour sauce evenly over

vegetables. Top with mounds of mashed potatoes. Sprinkle with

paprika.

Bake for 30-40 minutes, or until potatoes start to brown.

Serve hot or at room temperature.