I came around to Shepard's Pie in the last couple of years after having a mind blowingly good version in one of my favorite comfort food restaurants. A friend had ordered it and when it came out, I was dying to try it. So much better than I remembered it being as a kid. Lately, inspired by that meal, I have been playing around with all kinds of Shepard's Pie recipes inlcuding this shortcut vegetarian version using kidney beans. Since everything is prepared stove-top and the 30-45 minutes of baking is eliminated it all comes together much quicker. It can also be made ahead of time and then just quickly reheated for dinner. In fact, it will taste even better if you plan it this way.
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Note: For a more traditional Shepard’s Pie, pour this mixture into a baking dish and top with cauliflower mashed potatoes. Bake at 400 degrees for 25 minutes or until top begins to brown.
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