Tuesday, August 27, 2013

Southwestern Shepherd’s Pie

While this sounds a bit weird at first, don’t be afraid to try this super-duper easy dinner. It takes minutes to put all the ingredients together, and you have a vegan, gluten-free dinner that is sure to please any night of the week.
Southwestern Shepherd’s Pie 2 bell peppers 1 can black beans, rinsed and drained 1 cup frozen corn 1 medium onion, diced 3 Tablespoons minced garlic 1 cup salsa 2 cups mashed sweet potatoes (steaming these and peeling off the skin is the easiest way to go, but you may be able to find canned sweet potatoes and that works well too) 1. Preheat your oven to 375 degrees. 2. Mix all of the ingredients except for the sweet potato in a frying pan and cook for about 7 minutes, or until onion and peppers are tender-crisp and the salsa is slightly thickened. Spoon the mixture into an 8×8 baking dish. Top with the mashed sweet potatoes, spreading so that a thick “crust” is created. 3. Bake for 12 – 15 minutes, or until the top is golden.

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