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Veggie shepherd's pie,
the best in the world!

Suggestion : Offering in individual portions, an asset of presentation but also we ensure a good balance of ingredients for each portion.

Yield :4 to 6 servings

Nutrition Notes : Excellent source of vitamin A and fiber

Ingredients

1 C. tbsp/15ml vegetable oil

1 onion cut into large cubes

1 french shallot, minced and 2 cloves of garlic, minced

2 cups/540ml kidney beans, rinsed and drained

1 1/2 cups /398ml canned creamed corn

1 cup /250ml frozen corn kernels

1 C. tablespoon/15ml of Provencal herbs

2 tbsp. 1/2 tsp steak spice

5-6 large white potatoes with the skin on

60 ml of 15% cream

salt and pepper to taste

Preparation

Cook the potatoes with the skin on. Make the purée by adding the cream, salt and pepper.
Sauté the onions, shallot, garlic and beans together in the oil until golden and lightly caramelized.
Add the spices and herbs to the bean mixture. Mix well and continue cooking for a few minutes.
Divide bean mixture into small ramekins or onion soup bowls. Cover with creamed corn and then corn kernels. Cover with mashed potatoes.
Bake at 350F, 15-20 minutes. To be enjoyed with Salsa sauce instead of ketchup.

Tel : 514.260.1460