>From the Eat Better America website...


Vegetarian Shepherd's Pie 

Mashed potatoes lovers, unite! The instant mashed potatoes let you make this 
yummy comfort food fast. From eat betteramerica. 

Prep Time:10 min 
Start to Finish:35 min 
makes:6 servings


2cans (15 oz each) Progresso® kidney beans, drained, rinsed
1jar (16 oz) chunky-style salsa (2 cups)
1        cup Green Giant® Niblets® frozen whole kernel corn
1medium carrot, chopped (1/2 cup)
1 1/4cups water
1/4cup fat-free (skim) milk
2tablespoons no-trans-fat margarine or butter
1/4teaspoon salt
1 1/4cups plain mashed potato mix (dry)
2tablespoons grated Parmesan cheese
Chopped fresh chives or parsley, if desired


1.  In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. 
Reduce heat to low. Cover; simmer about 15 minutes or until carrot is tender.

2.  In 2-quart saucepan, heat water, milk, margarine and salt to boiling. 
Remove from heat. Stir in mashed potato mix just until moistened. Let stand 
about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork 
until fluffy.

3.  Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; 
simmer 5 minutes. Sprinkle with cheese and chives before serving.
Rhonda G in Missouri
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