Potato-Vegetable Pie

Ingredients

• 6 cups frozen mixed vegetables, thawed
• 1 (15-ounce) can kidney beans, rinsed and drained
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 (4-ounce) can sliced mushrooms, drained
• 1 teaspoon chili powder
• 1 teaspoon low-sodium Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Butter-flavored cooking spray
• 1 1/3 cups fat-free milk
• 2 2/3 cups frozen mashed potatoes, thawed
• 1/2 cup fat-free sour cream
• 1/4 teaspoon salt
• Paprika

Preparation

1. Preheat oven to 350°.
2. Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
3. Heat milk in a medium saucepan over medium heat until very hot. (Do not boil.) Stir in potatoes; cook, stirring constantly, 5 minutes or until thickened. Stir in sour cream and 1/4 teaspoon salt.
4. Spread potato mixture over vegetable mixture; sprinkle with paprika. Spray top with cooking spray. Bake at 350° for 40 minutes or until top is lightly browned. Serve immediately.