Vegetarian Pie


  • 2 (16 oz.) cans kidney beans, drained and rinsed
  • 1 (16 oz.) jar chunky-style salsa
  • 1 cup frozen whole kernel corn
  • 1 medium carrot, chopped (1/2 cup)
  • 1 1/4 cup water
  • 1/4 cup milk
  • 2 Tbsp. butter or margarine
  • 1/4 tsp. salt
  • 1 1/4 cup plain mashed potato mix (dry)
  • 2 Tbsp. grated Parmesan cheese
  • chopped fresh chives or parsley, if desired


In 10 inch skillet, heat beans, salsa, corn, and carrot to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender. In 2 quart saucepan, heat water, milk, butter, 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. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives if desired before serving.


Time:10 Minutes Preparation Time
45 Minutes Cooking Time

Source: Recipe4Living

By LRP from LWL, MA


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