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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 169.5
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.7 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 8.4 g
  • Protein: 6.3 g

View full nutritional breakdown of Shepherdess Pie calories by ingredient
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Shepherdess Pie

Submitted by: 2B14EVER

Introduction

A delicious alternative to Shepherd's pe A delicious alternative to Shepherd's pe
Number of Servings: 6

Ingredients

    1-2 tbsp cornstarch
    2 tsp olive oil
    1 garlic clove peeled and crushed
    2 celery sticks washed and diced
    1 small butternut squash cut into tiny pieces
    1 cup veg stock or water
    1 cup of kidney beans or adzuki beans
    1 can diced tomatoes
    2 red peppers deseeded and sliced
    parsley or italian seasoning
    3 carrots chopped
    broccoli frozen, chopped
    4 sweet potatoes , steamed or boiled then mashed with or without skins


Directions

Serving size: 6 1-cup servings

To make the vegetable stew:
Heat water and olive oil in a large saucepan. Add garlic, onion, celery, and then simmer for three minutes. Add squash and heat for three minutes stirring. Add the carrots and broccoli. Simmer gently 10 mins. Add beans, peppers, tomatoes. Simmer until squash is just tender. Stir in parsley or italian seasoning. Add a little cornstarch to thicken ( you may not need to do this if this veggie stew is thickened.
Transfer the stew into a baking pan /dish. Add mashed sweet potatoes spread to cover the stew.
Bake/Broil 15 minutes at 400 degrees or broil a couple of minutes until the top gets a lovely golden brown. Remove from oven and enjoy!


Number of Servings: 6

Recipe submitted by SparkPeople user 2B14EVER.






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