Current fave vegetarian recipe.

Even my husband loves this one! Adapted from Betty Crocker's Healthy New Choices, anyone who ever convinced themselves that vegetarian cuisine was bland should try this recipe. We used garlic mashed potatoes and substituted fresh Monterey Jack cheese for the Parmesan.

Vegetarian Shepherd's Pie

For the mashed potatoes, either use leftovers, prepare instant mashed potatoes or pick up mashed potatoes from the deli. Looking for an easy way to put the potatoes on top of this dish? A small ice-cream scoop is great for spooning on the warm mashed potatoes.

2 cans (15 or 16 ounces each) kidney beans, rinsed and drained

1 jar (16 ounces) thick-and-chunky salsa (2 cups)

1 cup frozen whole-kernel corn

1 medium carrot, chopped (1/2 cup)

1 1/2 cups warm mashed potatoes

2 tablespoons Parmesan cheese

Chopped fresh chives or parsley, if desired

Heat beans, salsa, corn and carrot to boiling in 10-inch nonstick skillet; reduce heat to low. Cover and simmer about 15 minutes or until carrot is tender.

Spoon mashed potatoes onto bean mizture around edge of skillet. Cover and simmer 5 minutes. Sprinkle with cheese and chives.

Viola! It's easy, delicious AND nutritious and sure to be a crowd-pleaser.