Vegetarian Shepherd's Pie

 

2

cans (15 oz each) Progresso® kidney beans, drained, rinsed

1

jar (16 oz) Muir Glen® organic salsa (any variety)

1

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1

medium carrot, chopped (1/2 cup)

1 1/4

cups water

1/4

cup fat-free (skim) milk

2

tablespoons no-trans-fat margarine or butter

1/4

teaspoon salt

1 1/4

cups plain mashed potato mix (dry)

2

tablespoons grated Parmesan cheese

Chopped fresh chives or parsley, if desired

• 1 In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
• 2 In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy.
• 3 Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving.