Vegetable Shepherd's Pie

Ingredients

• 8 large potatoes , peeled and quartered
• 2 carrots , sliced
• 1 package frozen mixed vegetables , 16 ounce
• 3 tablespoons butter
• 0.5 teaspoons garlic powder
• 0.5 teaspoons dried basil
• 0.5 teaspoons dried parsley
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 6 tablespoons milk , or more as needed
• 1 teaspoon vegetable oil
• 1 onion , chopped
• 1 can kidney beans , 19 ounce
• 1 can diced tomatoes , 14.5 ounce
• 1 can tomato sauce , 8 ounce
• 1 teaspoon soy sauce
• 0.5 teaspoons white sugar
• 1 cup shredded Cheddar cheese
• 0.5 teaspoons paprika

Instructions

1. 1

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

2. 2

   Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.

3. 3

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

4. 4

   Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.

5. 5

   Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.

6. 6

   Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.

7. 7

   Bake uncovered in the preheated oven for 30 minutes.