Foody Friday - Vegetarian Sheperd's Pie

Yes, a vegetarian dish and no meat whatsoever. Yes Mom your grandchildren are eating and growing just fine; no I'm not forcing them to be vegetarians. Chill. (My mother is a big meat eater and needs a bit of reassurance folks.)

Have you ever had one of those nights when it's time to fix dinner and you realize you have nothing thawed out and hot dogs just don't sound good? (Do they ever?) I stumbled across this recipe and being short on time and not able to make it to a grocery store I modified this recipe a bit. What a hit! I REALLY didn't expect this to go over so well but this dish was great and so so easy to whip up. This was all the leftovers there were! Sorry, I forgot to take a pic before dinner. See, it was a success Mom! Eating vegetables CAN be fun!

 Vegetarian Sheperd's Pie

1 diced onion
1 tsp. minced garlic
2-3 T. of olive oil
1 can of chickpeas
1 can of black beans
1 can of chili beans
1 can of refried beans
1 can diced tomatoes
1/2 can of tomato sauce
oregano, parsley, thyme, salt and pepper (to taste)
4-5 handfuls of spinach, torn into small pieces
mashed potatoes
cheese (optional)

In a deep saucepan saute the onion and garlic in olive oil until browned. Add the beans, tomatoes, 1/2 can of sauce and spices. Cook over medium high heat for 8 or 9 minutes. Lightly spray two casserole dishes and place bean mixture in bottom, add  a layer of spinach next  and a final layer of mashed potatoes and cheese if desired. Bake at 350 degrees for 30 minutes or until cheese is bubbly.