VERY EASY MEXICAN SHEPHARD'S PIE
1 small oignon
1 garlic clove
1 28oz can black beans, drained and rinsed
1/2 cup mexican style salsa
1 cup frozen corn kernels
3-4 potatoes
3-4 carrots
1/4 cup ff milk or soy milk
Cook onion and garlic in vegetable stock or water until tender. Add in
beans and salsa. Simmer until ready to go in the oven.
Meanwhile, boil potatoes and carrots. When tender, mash them adding milk,
salt and spices as you would for mashed potatoes (I like mine very plain!)
Put a layer of beans/salsa, a layer of corn and a layer of mashed
potatoes/carrots and voilà!
(Put in oven (350) for at least 15 minutes to let the flavors mix well)
Natalie Dion
Communications VOIR
(514) 848-0805