Chili Shepherd’s Pie

Ingredients

15 ounces drain and rinse Black Beans, Canned

15 ounces drain and rinse Kidney (Dark Red) Beans, Canned

16 ounces Corn, Frozen

1 cup dice Onion

15 ounces Tomato Sauce

1 teaspoon Cumin

½ teaspoons Salt

½ teaspoons Black Pepper

1 cup Cheddar Cheese, Shredded

2 cups peel, cook, and mash Yukon Gold Potato

½ teaspoons Smoked Paprika

Directions

Freeze For Later

COOKING DAY DIRECTIONS

SLOW COOKER

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

1. Place the beans, corn, onion, tomato sauce, cumin, salt and pepper in the slow cooker. Mix well.

2. Sprinkle with cheese.

3. Layer the mashed potatoes on top and sprinkle with the paprika.

4. Cover and cook on low for 5-6 hours.

5. Uncover and cook on high for 30 minutes.

6. Let cool.

7. Divide among the indicated number of freezer bags. Seal, label and freeze.

10 mins

Make From Frozen

SERVING DAY DIRECTIONS

EASY ASSEMBLY/READY TO EAT

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge

2. Reheat in the microwave until warmed through.

Make It Now

COOKING DIRECTIONS

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Stephanie O'Dea for same day cooking instructions.