Every night of the week, nourishing, home-cooked dinners like this traditional Shepherd’s Pie are a possibility thanks to canned potatoes.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (15 ounce) cans peas, drained
- 1 (6 ounce) jar mushroom pieces, drained
- ½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
Instructions
- In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.
Reviews
This was pretty good. I don’t like canned vegetables so I used frozen peas and freshly sliced mushrooms. I sauteed them in a pan with some onion and garlic, and mixed in some Tapatio hot sauce at the end.
Way better than I thought it was going to be!
I had leftover canned baby peas and fresh mushrooms. (don’t like jarred) I do eat rather unusual things for lunch, so once I combined the ingredients, which included garlic and onion powders, I spooned this over low fat cottage cheese. YUM and thanks Aroel!