2 cups hot mashed potatoes
4 ounces Cabot Extra Sharp Cheddar, shredded (about 1 cup)
1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon King Arthur All-Purpose Flour
1 cup vegetable broth
1 ½ cups frozen peas and diced carrots
1 can great northern beans
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons rosemary
¼ teaspoon oregano leaves
Prep: 5 mins | Cook: 1 hr | Total: 1 hr 5 mins
PREHEAT oven to 350° F.
COMBINE mashed potatoes and cheese; set aside.
HEAT oil in a large skillet over medium-high heat; add onion and garlic. Sauté 7 minutes or until onions are tender. Sprinkle flour over onions and cook 1 minute, ensuring onions are coated in flour. Add remaining ingredients to skillet and stir well; bring to a boil.
REMOVE from heat and spoon into an 8-inch baking dish. Top evenly with mashed potatoes.
BAKE for 45 minutes or until filling is bubbly. Let cool at least 10 minutes before serving to allow sauce to thicken.
Recipe and photo courtesy of Regan Jones.