I meant to make shepherd's pie

but it turned out like a pie for this type of shepherd.

I usually make shepherd's pie with 2 cans of kidney beans, but I was out--all I had was a single can of canellini beans. So, I cooked up some quinoa to flesh out the filling.

Both my dudes loved it. The big one doesn't like my veg shepherd's pie, but he had 2nds of this.

I had a sweet potato that i cooked on the grill the night before and that really added a nice, summery touch to this dish.

1 onion, diced

a few cloves garlic

chopped carrot

1 can canellini beans

1 cup (or so) cooked quinoa

corn

sweet potatoes mashed with some butter

Preheat to 375

saute the onion for 5-6 minutes on medium. toss in the garlic and the carrot. Saute this all till the carrot is getting a little soft.

Add the quinoa and the beans. Saute for 10 minutes, giving a periodic stir (add water if necessary to keep from sticking.)

Put sautee into a pyrex, dump the corn on top then top with sweet potatoes--making peeks with the fork so you get yummy browned bits when you bake it.

Put into the oven until the top is getting a bit golden. Or, put into fridge till you are ready to bake it.