92 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 32
  • 3 Rating Star 14
  • 2 Rating Star 3

A delicious and savory meatless meal that sticks to your ribs!

Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat oven to 375 degrees F (175 degrees C).

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  • Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.

  • While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.

  • In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside

  • In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.

  • Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts

686.17 calories; 24.1 g protein; 119.57 g carbohydrates; 14.43 g fat; 36.26 mg cholesterol; 932.76 mg sodium.Full Nutrition


Reviews (67)

Read All Reviews

Most helpful positive review

Dora
01/10/2004
This is an excellent recipe. I made a few slight modifications for my own personal taste but this one is awesome. Being vegetarian I appreciate these recipes all the more! My husband raved about it as well! My revisions: - used only tomato sauce not diced tomatoes. - no carrots only frozen mixed vegetables - no soy sauce or sugar was used - I halved the recipe because I made it for only my husband and I.
(40)

Most helpful critical review

Anonymous
05/31/2012
This was an okay way to use up stuff in our fridge but I don't think we'll plan it into our menu voluntarily. My 6yo daughter: "This is okay I guess but the beef one you made was AWESOME!"
(4)
92 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 32
  • 3 Rating Star 14
  • 2 Rating Star 3
Dora
01/10/2004
This is an excellent recipe. I made a few slight modifications for my own personal taste but this one is awesome. Being vegetarian I appreciate these recipes all the more! My husband raved about it as well! My revisions: - used only tomato sauce not diced tomatoes. - no carrots only frozen mixed vegetables - no soy sauce or sugar was used - I halved the recipe because I made it for only my husband and I.
(40)
pepm
01/19/2007
I thought that was very good. Used fresh veggies instead of frozen: 2 carrots 2 celery branches 1 red pepper 5 very big mushrooms and 1 can of corn. Sauteed onion with 3 big garlic cloves then added the carrots and finely the rest of the veggies. Followed the rest except added teaspoon of Italian seasoning to the mix. Melted butter (2 tbsp) pasley and 1 clove of garlic on stove for 1-2 min on low heat to add to the mashed potatoes: mmm...
(37)
TYEBUG
11/11/2003
Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned out fabulous!
(20)
Anonymous
09/08/2003
I can't eat kidney beans so I substituted pinto beans. 8 large potatoes was way more than I needed. The second time I make it with 5 and still had a little left. It seems a little dry to me so I served it with a vegatarian brown gravy. My husband loves this recipe! I can't believe the nutrition info is correct though everything seems too high maybe for the whole recipe but not per serving.
(17)
KEILHARDT
11/09/2006
This was an excellent flavorful vegetarian meal! I have struggled to find good tasty meals for my vegetarian husband but he absolutely loved this! As was mentioned before 8 potatoes was too many--I ended up having leftovers that I didn't use on the casserole (5 is probably a good amount). Also someone else had mentioned it was bland so I bought flavored tomotoes and tomato sauce (with garlic oregano and basil) which I think helped add some flavor. I will definitely be making this again!
(14)
lightly salted
07/02/2003
Great flavor. Went wonderfully with whole wheat biscuits. My very-carnivorous boyfriend devoured it and happily ate leftovers for another four meals. I used five large red potatoes and that was the perfect amount. Wonderful flavor with the garlic parsley and basil.
(12)
Anonymous
11/18/2002
I thought this was the nicest Shepherdless pie I have cooked.... I made a few alterations..... I left out the carrots and added mushrooms instead and I just added a small amount of milk to the potatoes and did not use the cheese - tried to keep it low fat
(10)
LITTLE STINKER
07/02/2003
This dish was fantastic! My sister and I are both vegetarians and we loved it. I don't like left-overs but I couldn't stop eating this. It has a good balance of everything in it.
(9)
vegnewbie
09/11/2005
My daughter and I are "newly" vegetarian and this is one of the dishes we decided to try. Fantastic! It was tasty filling the potato topping out of this world. I served it with salad and cornbread. We both enjoyed this meal and will definitely enter into our permanent recipe box!
(9)