Shepherd's Pie Recipe
Ingredients
| Cooked black beans | 1 1/2 Cup (16 tbs), dried | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Dried oregano | 1/4 Teaspoon, crumbled | |
| Black pepper salt | 3/4 Teaspoon | |
| 1 pound all-purpose potatoes, peeled, boiled and mashed | ||
| 1/2 cup shredded part-skim mozzarella | ||
| 2 tablespoons nonfat sour cream | ||
| Butter | 1 Tablespoon, softened | |
Directions
1. In a medium-size saucepan stir together the beans, tomato sauce and paste, onion, oregano, 1/4 cup of water, 1/4 teaspoon of salt, and pepper to taste, and bring to a boil over medium heat. Reduce the heat, cover and simmer 20 minutes, or until the liquid is thickened and the onions are translucent. Spread the mixture in a shallow 1 '/2-quart casserole and set aside to cool.
2. Preheat the oven to 350°.
3. Place the mashed potatoes in a large bowl. Add the mozzarella, sour cream, butter, the remaining 1/2 teaspoon of salt and pepper to taste, and beat until well blended. Spread the potato mixture evenly over the beans. Score the potato topping with a fork and bake the pie 45 minutes, or until the topping is bubbly and golden.
2. Preheat the oven to 350°.
3. Place the mashed potatoes in a large bowl. Add the mozzarella, sour cream, butter, the remaining 1/2 teaspoon of salt and pepper to taste, and beat until well blended. Spread the potato mixture evenly over the beans. Score the potato topping with a fork and bake the pie 45 minutes, or until the topping is bubbly and golden.
Chef
