4-5 medium sized potatoes – boiled, drained and mashed
2 large onions
½ cup cooked lima beans
Cut corn from 2 ears of corn
¼ cabbage head coarsely cut
In a large non-stick skillet, sauté the onions slowly, until golden brown and translucent, taking care not to burn the onions – this means you will have to be patient with your heat.
Add in lima beans, corn and cabbage and sauté together for 5-7 minutes.
Remove from heat and combine with mashed potatoes.
Adjust taste with salt and pepper.
Serve either by itself or with a dollop (or in my case a very generous spiral squirt) of hot sauce.
Serves 2 rather generously
shepherd’s pie originally published on sassyradish.com
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