Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 375 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
Transfer mixture to an 8×8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
Bake uncovered in the preheated oven for 30 minutes.
Nutrition Facts (per serving)
| 686 | Calories |
| 14g | Fat |
| 120g | Carbs |
| 24g | Protein |
