Sauteed green peppers and sweet onion layered with smoked cream corn and curry mashed potatoes. Baked till golden!

Serves 6

Preheat oven to 350 degrees

8 med. russet potatoes, peeled and cut into 1 inch cubes

3 T. margarine

½ c. reserved potato water

non-dairy liquid creamer

1-1/2 t. mild curry powder


black pepper


4 T. margarine

3 lg. green peppers, cut lengthwise, from top to bottom, into 4ths, then crosswise into ¼ inch wide strips

1 jumbo sweet onion, cut lengthwise, from top to bottom, into 4ths, then crosswise into ¼ inch wide quarter rings

garlic powder

½ t. sugar

salt and black pepper

17 oz. can cream style corn (Del Monte brand is gluten-free)

½ t. liquid smoke

¼ t. garlic powder


Boil potatoes in salted water to cover by 2 inches till very tender. Scoop out ½ cup potato water and reserve, then drain in colander. Return to empty pot and mash till lump-free.

Add margarine, then as much potato water as needed to bind the potatoes when stirred.

Next, add non-dairy creamer, a little at a time, while whipping till smooth and creamy, but not thin.

Add curry powder, a couple shakes of nutmeg, several shakes black pepper, and salt to taste. Stir till well-blended and set aside.

Melt margarine in large skillet, over low heat. Add green peppers, a little garlic powder, a little salt and pepper, then cook till partially wilted.

Add onions, sugar, a little more salt, then cook till peppers and onion become soft and lightly golden.

Place peppers and onions in bottom of 1-1/2 quart baking dish.

In small bowl combine corn, liquid smoke and garlic powder. Stir well, then pour evenly over peppers and onions.

Spread mashed potatoes evenly over corn. Seal edges to the top of the dish. Sprinkle very lightly with paprika.

Bake, uncovered, in preheated 350 degree oven for 45 minutes, then broil till top becomes lightly browned. Serve.

Notes: This is my version of Shepherd’s Pie, or as my mother used to call it Chinese Pie. Variate the recipe by adding fried mushrooms to the pepper and onion mix, or petite peas either on the bottom of the dish or in the potatoes. Use your own favorite veggies.

A great dish to have for a family supper or to serve on a holiday buffet.

Be sure to mash potatoes till lump-free; texture achievement is very important in this dish.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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