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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) canola oil |
1 cup(s) chopped onion |
1/2 cup(s) chopped green pepper |
2 carrots, finely chopped |
2 clove(s) minced garlic |
1 teaspoon(s) salt |
1/2 teaspoon(s) freshly ground black pepper |
2 tablespoon(s) unbleached all purpose flour |
2 teaspoon(s) tomato paste |
1 cup(s) vegetable broth |
3/4 teaspoon(s) dried rosemary |
3/4 teaspoon(s) dried thyme |
1 can(s) (14oz) red kidney beans, rinsed and drained |
1/2 cup(s) fresh or frozen corn kernels |
1/2 cup(s) fresh or frozen shelled green peas |
1 1/2 pound(s) russet potatoes |
1/4 cup(s) half-and-half |
4 tablespoon(s) (1/2 stick) unsalted butter |
3/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 large egg yolk |
Directions:
1. Make the filling. In a large skillet set over medium-high heat, heat the oil until it shimmers. Add the onion, bell pepper, and carrots and cook, stirring, just until they begin to take on color, 3 to 4 minutes. Add the garlic, salt, and pepper. Sprinkle in the flour, stir to combine, and continue cooking for another minute. Add the tomato paste, vegetable broth, rosemary, and thyme, and stir together. Bring mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes or until the sauce has thickened slightly. Stir in corn and peas.
2. Heat the oven to 400'YF
3. Spread the vegetable mixture evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. Put the baking dish on a parchment-lined rimmed baking sheet. Bake on the middle rack pf the oven for 25 minutes or just until the potatoes begin to brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
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