Shepherd'S Pie

14 ingredients
1 steps

Ingredients

  • 3 cups frozen peas and carrots, thawed
  • 1 cup frozen chopped onion, thawed
  • 1 cup frozen green pepper, thawed
  • 2 teaspoons dried thyme
  • 2 teaspoons paprika
  • Olive oil-flavored vegetable cooking spray
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2/3 cup lite ricotta cheese
  • 1/4 teaspoon salt
  • 2 cups drained canned black-eyed peas
  • 1 cup diced tomato sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • Paprika

Directions

  1. 1
    {"0":"1) Combine first 5 ingredients; stir well. Spoon mixture into a 15-x10-x1-inch jellyroll pan coated with cooking spray; coat vegetables with cooking spray. Bake, uncovered, at 400 degrees for 20 minutes, stirring after 10 minutes; set vegetable mixture aside.","2":"2) Cook potato in boiling in boiling water to 10 minutes or until tender. Drain and mash. Stir in ricotta cheese and salt; set aside.","4":"3) Combine vegetable mixture, black-eyed peas, and next 4 ingredients, stirring well. Spoon into a 2 1\/2-quart sallow baking dish coated with cooking spray.","6":"4) Spoon potato mixture in a border around edge of dish; spoon remaining potato mixture over center of dish. Sprinkle additional paprika over top of potato mixture. Bake, uncover at 350 degrees for 20 minutes."}

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