Meatless Friday: Vegetarian Shepherd's Pie

Erin McCole Cupp shares a vegetarian shepherd's pie recipe that is so simple her 6-year-old can make it with very little help. Try this family favorite for your Meatless Friday meal.

Here's an easy family favorite for Meatless Fridays. It's so simple that my 6 year-old can make it with just a little help, and it's so tasty that sometimes we'll make it even if it's not Friday! If you're pressed for time in the hour right before dinner, you can even prepare this in the slow cooker earlier in the day (cook on low for 4-6 hours).

Vegetarian Shepherd's Pie

1 c carrot pennies
14.4 ounce bag of frozen corn
16 ounce can of refried beans
One packet of taco seasoning (or equivalent of homemade Tex-Mex seasoning blend)
1/2 cup of salsa
Six servings of mashed potatoes
1/2 c shredded cheddar
Paprika, optional

Preheat oven to 350°F. Steam carrots and corn together for about five minutes or until carrots just start to become tender. Combine corn, carrots, beans, taco seasoning, and salsa, and spread in 9 x 13 glass pan. Top with mashed potatoes and spread to cover. Bake at 350 for 35 minutes. Sprinkle cheese (and optional paprika) on top and bake for an additional 10 minutes. Let stand five minutes before serving.

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