Quick Recipes and Easy

Veggie Shepherd’s Pie

Veggie Shepherd’s Pie


14-ounces Vegetable broth

¼-cup Water

1-cup Navy beans, dry

2-medium Onions, sliced

3-cloves Garlic, minced

1-cup Carrots, shredded

3-cups zucchini, chopped

14½-ounces Diced tomatoes with juice

8-ounces Tomato sauce

3-cups Water

1-cup Polenta mix, quick cooking

1-teaspoon Salt

1-teaspoon Italian seasoning

2-cups Velveeta® cheese, shredded


Soak Navy beans in water overnight. Drain water off beans the next day. In a large saucepan combine vegetable broth, ¼ cup of water, navy beans, onions, and garlic. Bring to boiling; reduce heat; simmer, covered for 20 minutes; add carrots; continue to boil; reduce heat. Continue to simmer until vegetables and beans are tender, about 20 minutes. Remove from heat. Stir in tomatoes and tomato sauce.

Preheat oven to 350°. Boil 3 cups of water in a 2-quart saucepan; stir in polenta mix, Italian seasoning and salt. Cook & stir over low heat until it thickens. Remove from heat and stir in 1 cup of cheese. Spoon bean mixture into 9×13-pan; pour polenta mixture over beans; sprinkle with remaining cheese. Bake uncovered, 20 minutes.

Serves 6

You can find this recipe plus many more at Cristie’s Cookin. Submit your favorite recipe for a chance to win a free “Gotcha Covered” apron. Check out her specialty spices, Bling It, Ring It and Zing It.

Cooking lessons for Cristie started at 8 years ancient with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her like of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at cristiescookin.com cristiescookin.com and tjstokes.com tjstokes.com

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