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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 410.6
  • Total Fat: 8.3 g
  • Cholesterol: 8.8 mg
  • Sodium: 419.5 mg
  • Total Carbs: 72.3 g
  • Dietary Fiber: 18.7 g
  • Protein: 17.6 g

View full nutritional breakdown of Vegetarian Shepherd's Pie calories by ingredient
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Vegetarian Shepherd's Pie

Submitted by: DEZE509

Introduction

My teen daughter has loved this since she was five. Back then I called vegetable soup with a scoop of mashed potatoes. My teen daughter has loved this since she was five. Back then I called vegetable soup with a scoop of mashed potatoes.
Number of Servings: 4

Ingredients

    For the mashed potatoes:
    2 medium potatoes, peeled and chopped
    1/2 cup nonfat milk
    1 tbsp butter
    salt to taste

    For the pie:
    1 tbsp olive oil
    1 medium onion chopped
    1 tsp minced garlic
    1 tsp ground cumin
    1/2 tsp ground coriander
    1 3/4 cup diced tomatoes (about 14 oz can)
    2 tbsp tomato paste
    3/4 cup water
    1-16 oz packages mixed vegetables, thawed
    1 15-oz can black beans, drained and rinsed


Directions

Make the mashed potatoes: In a saucepan, combine the potaotes with water to cover and cook for 15 minutes or until tender. Drain the potatoes and mash adding in butter and enough milk to make a smooth puree. Salt to taste. Set aside.

To make the pie, preheat oven to 400 degrees. In a large skillet, cook the onion, green and red pepper and garlic in the oil until softened. Add remaining ingredients and simmer for 10 minutes. Pour into a casserole dish and smooth mashed potatoes on top. Bake the pie for 20 minutes or until filling is bubbly.

Number of Servings: 4

Recipe submitted by SparkPeople user DEZE509.





TAGS:  Fish |

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