Vegetarian Shepherd's Pie

Even though I'm a health-conscious mom, trying not to feed my kids too many MSG-laden products or nutritionally blank products or starchy carbs all at once; even though I try to make getting as many veggies down tiny throats my focus a lot of the time, I sometimes need that easy-cheesy, cheap, filling, always-a-winner recipe. Usually these kinds of things involve meat, as I've learnt to my ultimate despair. So I've had to improvise and come up with stuff on my own.

Shepherd's pie is a fond childhood favorite. I loooved it on a cold winter afternoon after a long, hard day of school. And so I've figured out a way to approximate it, veggie style.

Nosurfgirl's Vegetarian Shepherd's Pie.

2 cans string or cut green beans
1 can cream-of-mushroom soup
2 tsp vegetarian bullion powder, chicken or beef style; or powdered onion soup mix

Mix these three ingredients together. Spread on the bottom of a casserole dish.

1 pckg flavored mashed potatoes, cooked.

Spread this on top. It will be thin; if you want a thicker layer use 2 pckgs flavored mashed potatoes instead of 1.

sprinkle with:

paprika to taste

1/4-1/2 cup french fried onions (depending on your liking).


Bake at 375-ish for 45 minutes or so, or until ingredients are warmed through and potatoes on top start to get kinda goldeny.

Honestly... good, Mormony, Midwesterny, 50's houeswifey deliciousness :)