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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 455.4
  • Total Fat: 37.4 g
  • Cholesterol: 118.7 mg
  • Sodium: 701.7 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 28.1 g

View full nutritional breakdown of vegitarian sheaperds pie calories by ingredient
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vegitarian sheaperds pie

Submitted by: TRELLAPASCUAL

Introduction

3 small potatoes
2 cloves of garlic chopped
1/2 teaspoon of marg, or butter
1/4 teaspoon of salt
2-4 tablespoons of milk
1 med onion chopped
1med carrot sliced
1table spoon of cooking oil
1 15 oz. of kidney beans rinse and drained
1 14 1/2 oz. can whole tomatoes drained and cut up
1 10 oz. package of frozen whole kernel corn or mixed veggies.
1 8 oz. can tomatoes sauce
1 teaspoon of Worcestershire sauce
1/2 teaspoon of sugar
1 cup of shredded cheddar cheese
paprika ( optional)
1/2 dried basil
3 small potatoes
2 cloves of garlic chopped
1/2 teaspoon of marg, or butter
1/4 teaspoon of salt
2-4 tablespoons of milk
1 med onion chopped
1med carrot sliced
1table spoon of cooking oil
1 15 oz. of kidney beans rinse and drained
1 14 1/2 oz. can whole tomatoes drained and cut up
1 10 oz. package of frozen whole kernel corn or mixed veggies.
1 8 oz. can tomatoes sauce
1 teaspoon of Worcestershire sauce
1/2 teaspoon of sugar
1 cup of shredded cheddar cheese
paprika ( optional)
1/2 dried basil

Number of Servings: 1

Ingredients

    potatoes garlic basil margarine
    salt milk onion carrot

Tips

got this off of the internet was kinda skeptical about it but it was good, My husband even liked it


Directions

Peel and quarter and cook the potatoes in salted water. (mash) in small sauce pan cook garlic and dried basil in butter add to potatoes gradually beat enough milk in to potatoes to make fluffy.

for the filling in med sauce pan cook onion carrot in hot oil until onion is tender but no brown stir in kidney beans and tomatoes frozen veggies tomato sauce Worcestershire sauce and sugar heat to bubbly.

transfer veggie mix to a 8x8x2 square pan for baking drop potatoes in 4 mounds over the veggies sprinkle with cheese and paprika bake uncovered for 25-30 minutes. serves 4

Serving Size: 1 cup

Number of Servings: 1

Recipe submitted by SparkPeople user TRELLAPASCUAL.






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